Almond Cookies
recipelink.com Chat Room Recipe Swap - 2001-09-21
From the book Chinese Seasons by Nina Simonds
Makes about thirty-six cookies

1/2 cup unsalted butter or shortening, softened to room temperature
3/4 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped almonds
1 teaspoon almond extract
1 whole egg, lightly beaten
36 whole blanched almonds

Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar for about 5 minutes. Add the egg and continue beating until smooth. Sift together the flour, baking soda, and salt. Slowly add to the butter mixture and mix until smooth. Add the chopped almonds and and almond extract. Mix until smooth.

Drop tablespoons of the cookie batter onto lightly buttered cookie sheets, spacing them about 1 inch apart. Dip your thumb in some flour and make an indentation in the center of each cookie. Brush each cookie with the lightly beaten egg and place a whole almond in the center of each indentation. Bake for 10 to 12 minutes, until the cookies are golden brown and puffed. Let cool slightly; then transfer to a wire cooling rack. Serve when cooled.