Chinese Dessert Cookies
|Butter||1 Cup (16 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Unbleached white flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Blanched whole almonds||40|
In a large bowl, beat butter until fluffy.
Beat in honey and then egg and almond extract.
Sift in whole wheat pastry flour, unbleached white flour, and baking powder, blending well.
Chill dough until firm enough to shape, about 1 hour.
Preheat oven to 350°F.
Butter 2 baking sheets.
With hands, roll cookie dough into 1-inch balls.
Place on baking sheets 2 inches apart.
Flatten slightly, and press an almond into center of each.
Bake in batches for 12 to 15 minutes, or until browned at edges.
Check undersides; do not overbrown.
Cool on wire racks.