Has it really been three months since my last food post? I apologize. There will be more videos in the future, but for now I'd like to just share the above photos and this yummy recipe for Chinese almond cookies. My version of this recipe differs from the original in two ways: first, it uses twice as much egg (an accident, but it turned out well), and second, I dusted them with powdered sugar as a finishing touch.
Chinese Almond Cookies (yields 2 dozen)
adapted from All Recipes
1 1/3 cup sifted all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 teaspoon almond extract
1. Sift flour into a large bowl. Mix in sugar, baking soda and salt. Cut in the butter. Add egg and almond extract. Mix well. (Note: my dough was too crumbly when I mixed it by hand, because the butter wasn't breaking up enough. I switched to my stand mixer and it fixed the consistency.)
2. Roll dough into 3/4" balls and place on a cookie sheet. Press an almond gently into the top of each cookie.
3. Bake at 325°F for about 12 minutes, or until the edges just barely turn brown. Let cool before dusting lightly with powdered sugar.