Chinese Almond Cookies
|Solid vegetable shortening||1 Cup (16 tbs) (Do Not Use Butter Or Margarine)|
|Sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|Unbleached white flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Blanched whole almonds||30|
|Cold milk||1⁄4 Cup (4 tbs) (For Glaze:)|
|Cornstarch||2 Teaspoon (For Glaze:)|
Preheat oven to 350° F.
In a large mixing bowl, cream vegetable shortening with sugars until fluffy. Add almond extract.
Sift flour with salt and baking powder. Add to shortening mixture along with milk and mix well.
Form into 1-inch balls. Place 2 inches apart on greased cookie sheets. Using the bottom of a glass that has been dipped in water, press balls flat to about 2 inches in diameter. The cracks which may appear on the edges are characteristic of these cookies. Press an almond into the center of each cookie.
Glaze: Combine milk with cornstarch in a small bowl, stirring until cornstarch is dissolved. Brush cookies generously with glaze.
Bake for about 12 minutes or until nicely browned. Remove to wire racks and let cool.