Chinese Almond Cookies
Ingredients
1 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon almond extract
2 1/4 cups all-purpose floor
1/8 teaspoon salt
1 1/2 teaspoons baking powder
5 dozen whole blanched almonds
1 egg yolk
2 tablespoons water
Directions
Preheat oven to 350F.
In a large bowl with an electric mixer, beat shortening with granulated sugar and brown sugar until creamy.
Add whole egg and almond extract; beat until well blended.
In another bowl, stir together flour, salt, and baking powder; add to creamed mixture, blending thoroughly.
To shape each cookie, roll about 1 tablespoon dough into a ball.
Place balls 2 inches apart on ungreased baking sheets, then flatten each slightly to make a 2″ round.
Gently press an almond into center of each round.
Place egg yolk and water in a small bowl; beat together lightly with a fork.
Brush mixture over top of each cookie with a pastry brush.
Bake for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.