Region: Chinese
Rating: Untried
These crisp cookies can be stored in airtight containers for several weeks.
In mixing bowl, cream butter. Blend in sugars and cream thoroughly. Beat in almond extract and egg.
Sift or stir together flour, baking powder, soda, cream of tartar and salt. Stir into creamed mixture and blend well. Divide dough in half and shape each portion into roll about 1-1/2 inches in diameter. Refrigerate for 30 minutes.
Slice rolls into 1/4-inch thick rounds. Place on greased baking sheets, spacing cookies about 1/2 inch apart. Place 1 or 2 almond slices on each cookie and press gently into dough. Bake in 350°F (108°C) oven for 10 to 12 minutes or until lightly golden. Makes about 50.
Ingredients
Directions
In mixing bowl, cream butter. Blend in sugars and cream thoroughly. Beat in almond extract and egg.
Sift or stir together flour, baking powder, soda, cream of tartar and salt. Stir into creamed mixture and blend well. Divide dough in half and shape each portion into roll about 1-1/2 inches in diameter. Refrigerate for 30 minutes.
Slice rolls into 1/4-inch thick rounds. Place on greased baking sheets, spacing cookies about 1/2 inch apart. Place 1 or 2 almond slices on each cookie and press gently into dough. Bake in 350°F (108°C) oven for 10 to 12 minutes or until lightly golden. Makes about 50.