Desserts are not common in Chinese culture, at least not the elaborate desserts that we are used to in the U.S. I thought about making Fortune Cookies and writing my own love notes, but that would be more fun on a “real” date!
Cassi wanted me to make Caramel Apple Slices, and that was the plan…..until I realized that they are fried! I mistakenly thought that she would not want something deep fried…..I was wrong…..ooops! Maybe next time. 😉
I used to love getting Chinese take-out when I was growing up, those pink spareribs were my favorite!! One of my other favorite parts, was to get an Almond Cookie out of the glass jar on the counter. I have not seen Almond Cookies since I left California, so naturally I decided to make my own!
I pulled out my trusty Sunset Chinese Cookbook and turned to the dessert section, and there it was!! The original recipe makes 5 1/2 dozen, so I cut it in half. I have no need for that many cookies sitting around in my house! If you would like to double the recipe, double everything EXCEPT the egg in the cookie dough. I tried using half of the egg, but the dough was too dry, so I ended up using the whole egg.
I used my one Tablespoon cookie scoop to make them all the same size. I then flattened them with the backside of a metal measuring cup…..it was just sitting there, so I grabbed it.
You might want to use parchment paper to keep them from sticking to the pan. I used a metal spatula to remove them and it was fine. They would not come off with the plastic one!
I seem to remember the Almond Cookies from my early days being orange? Does anyone else remember that? Oh well, these are quite delicious…..orange or not!
My night would not be complete without one more look at my imaginary date Ian…..
|Prep time||15 minutes|
|Cook time||12 minutes|
|Total time||27 minutes|
- 1/2 cup Crisco shortening
- 1/4 cup granulated sugar
- 1/8 cup organic brown sugar
- 1 Large egg
- 1/2 teaspoon almond extract
- 1 1/8 cup unbleached all-purpose flour
- pinch salt
- 3/4 teaspoons baking powder
- 2 Dozen whole blanched almonds
- 1 Large egg yolk
- 1 Tablespoon water
This recipe has been adapted (cut in half) from Sunset Chinese Cookbook ©1979
This recipe will be partying at these link parties!