Showing posts with label almond cookies. Show all posts
Showing posts with label almond cookies. Show all posts

Friday, February 20, 2015

Chinese Almond Cookies

I know these aren't an authentic Chinese recipe. However, these cookies are similar to the cookies I find at the local Chinese buffet. The cookies at the restaurant are crisper but these are soft. I guess I could have tried to cooked them longer but I really like them this way. They have a nice buttery almond flavor. They are easy to make. My son liked the ones where I sprinkled a lot of almonds on top. The kids liked them. My sister will endorse them. I highly recommend them especially if you are an almond fan.
Chinese Almond Cookies
1 cup butter, softened
1 cup sugar
1 large egg
1/2 tsp almond extract
1/2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup toasted almonds, chopped
1/4 cup sliced almond

  1. Line a cookie sheet with parchment paper. 
  2. In a large bowl, cream the butter and sugar.
  3. Add the egg, almond extract, and the vanilla extract. Mix until incorporated.
  4. Add the flour, baking soda, salt, and the chopped almonds.
  5. Roll the dough into a disk and refrigerate for 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Slice the dough and evenly space onto the baking sheet.
  8. Sprinkle the tops with the sliced almonds. 
  9. Bake the cookies for 7 minutes. 
  10. Rotate the pan and bake for another 7 minutes or until the cookies are slightly tan and baked through.
  11. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring onto a wire rack to cool completely.
Recipe adapted from Taste of Home.

One year ago........................................I made Brazilian Banana Cake.
Two years ago......................................I made Macerated strawberries with grapefruit zest.
Three years ago....................................I made Mexican Chocolate Fudge Pecan Cake.

Did you already know..............
-The Ancient Romans would shower newlyweds with almonds for fertility.
-There are over 30 varieties of almonds.
-Botanically, the almond is a stone fruit and belongs to the same family as the peach.

Wednesday, December 12, 2012

Cookie Swap

This year I participated in The Great Food Blogger Cookie Swap. I recently received three dozen cookies from three different bloggers. The cookies were delicious and my children thought it was great for two reasons. One reason is it is always fun to receive mail and the second reason is the mail contained cookies.
I also made cookies for three other bloggers and mailed it to them all over the country. I decided to make one type of cookie dough but change the extract to make three other varieties. My children tried to convince me that we should keep the cookies for ourselves and not share. They also tried to convince me that some things shouldn't be shared like cookies but I could share brussel sprouts. They would have no problem sharing brussel sprouts. Don't worry I was able to send the cookies with no brussel sprouts included in anyone's package. I made sure I sealed each package myself.
Vanilla Cookie Dough
2 3/4 cups all purpose flour
3/4 tsp baking powder
1 tsp salt
2 sticks unsalted butter
1 cup sugar 
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp peppermint extract
1/2 cup chopped almonds, toasted
1/2 cup colored sugar
2 crushed candy canes
1/4 cup raspberry jam

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Beat in the butter and sugar until fluffy.
  3. Add the egg and vanilla extract. 
  4. Slowly add the flour mixture and beat until combined.
  5. Divide the dough into half.
  6. To one half of the dough, add the almond extract and mix well. Half the dough and form two logs. Set aside.
  7. To the other half of the dough with no almond extract divide in half.
  8. To half of the divided dough, add the peppermint extract. Form into a log. Set aside. 
  9. Wrap each log in plastic wrap. Refrigerate the 4 pieces of dough for at least 1 hour.
Sugar Variety:
  1. From the 1/4 section of dough that only contains the vanilla extract, form 12 balls and dip the top of each ball in the sugar. 
  2. Place the cookies sugar side up on a parchment lined cookie sheet.
Peppermint Variety:
  1. From the dough containing the peppermint extract, cut the log into 12 pieces of dough. 
  2. Place on a parchment lined cookie sheet and sprinkle each cookie with pieces of crushed candy canes before baking.
Almond Variety:
  1. The dough with the almond extract divide in half. Set half aside.
  2. With half the almond dough,  cut the log into 12 pieces of dough.
  3. Place on a parchment lined cookie sheet and sprinkle each cookie with a little of the toasted almonds.  
Almond and Jam Variety:
  1. With the remaining almond dough, roll the dough out and cut into about three inch squares.
  2. On one square, spread a little jam on top and sprinkle with some of the chopped almonds.
  3. Top the jam side of each cookie with another square piece. 
  4. Spread additional jam on top of the second square piece and sprinkle with some almonds.
  5. Top the jam side of the two cookies with a third square piece.
  6. Sprinkle the top of the cookie with additional almonds if desired.
  7. Place the 3 layered cookie on a parchment lined cookie sheet.
  • Bake all the cookies for about 12 minutes or until firm.    
Recipe adapted from Martha Stewart's website

One year ago, I made...............Spiced Cranberry Punch.
Did you already know..............
-This is the 2nd year of The Great Food Blogger Cookie Swap.
-It is open to all bloggers around the world.
-The Great Food Blogger Cookie Swap partnered with Cookies for Kids Cancer