Crispy Chinese Almond Cookies
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon (Calumet)|
|Butter/Other shortening||3⁄4 Cup (12 tbs)|
|Egg||1 , slightly beaten|
|Almond extract||1 Teaspoon|
|Post sugar crisp/Post sugar krinkles||3 Cup (48 tbs)|
|Blanched almonds||1⁄3 Cup (5.33 tbs), split in half|
Sift flour and measure.
Add sugar, salt, and baking powder and sift again.
With two knives or a pastry blender, blend in butter until mixture is the consistency of cornmeal.
Add egg, water, and extract.
Stir until mixture comes away from the sides of the bowl.
Knead until smooth.
Shape into balls the size of a walnut.
Roll each in cereal.
Place on a greased cooky sheet.
Make an indentation in the top of each cooky and fill with almonds, pressing them into the dough.
Bake in moderate oven (350Â°F.) for 20 to 25 minutes, or until cooky edges are brown.
Remove cookies to a rack.