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Chinese Almond Cookies

James Carrier
Yield Makes about 4 dozen
The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.

Ingredients

  • About 1 cup (1/2 lb.) butter or margarine, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1/3 cup blanched whole almonds
  • 2 tablespoons sesame seeds

Nutrition Information

  • calories 86
  • caloriesfromfat 51 %
  • protein 1.2 g
  • fat 4.9 g
  • satfat 2.6 g
  • carbohydrate 9.4 g
  • fiber 0.3 g
  • sodium 52 mg
  • cholesterol 19 mg

How to Make It

  1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.

  2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

  3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.

  4. Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

  5. Nutritional analysis per cookie.