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Chinese Almond Cookies Recipe


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     Chinese Almond Cookies

Category   Desserts - Breads
Sub Category   None

3 Cups Flour
1 Cup granulated sugar
1 1/4 cup shortening-Must use butter flavor Crisco
1/4 Cup butter - 1/2 cube
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla
1 egg

With an electric mixer cream shortening, butter & granulated sugar until light - approximately 2-3 minutes. Add baking soda & salt. Add egg, vanilla and almond extract. Add flour 1 cup at a time - scrapping sides of bowl frequently. Do not overwork dough.
Roll dough into large walnut sized balls. Place on un-greased cookie sheet or on cookie sheet lined with parchment paper 2-3 inches apart. Using the bottom of a FLAT drinking glass and waxed paper between the glass and the dough - press the dough flat - less than 1/4 inch high rounds. If you have difficulty with the dough sticking to the waxed paper - you can put the dough into the refrigerator for 1/2 an hour and also after rolling into balls you can try lightly dusting the outside of the balls with flour before trying to press. This usually works.
Bake @ 400 for 8-10 minutes until golden brown on the edges. Cool on cookie sheet or remove if already the proper color and place on parchment paper to cool. Fabulous cookie with Tapioca!!!!!!!! A Post family MUST duo. ;-)

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