Chinese Almond Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 Almonds, whole natural

• Dairy

  • 1/2 cup Butter, unsalted

Found on dessertnowdinnerlater.com

Description

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 large egg, divided
• ½ tsp almond extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• whole, natural almonds

Directions

• Line baking trays with parchment paper or silicone baking mats. Preheat oven to 325 degrees Fahrenheit.
• Beat egg in a small bowl. Set aside.
• Cream butter and sugar in a large bowl until light and fluffy. Beat in all but 1 Tbsp of the beaten egg. Set the saved portion aside. Add the almond extract to the butter mixture. Mix to combine.
• Combine the flour, baking soda and salt in a separate bowl. Add to butter mixture and mix to combine.
• Scoop the cookie dough and round into balls (about 1½ Tbsp each). Place on prepared baking sheets, 2-inches apart. Flatten to ½-inch thick with the bottom of a drinking glass.
• Gently press a single almond halfway into the center of each cookie dough ball. Add ½ tsp water to the saved beaten egg and whisk together. Brush the tops of the cookies with the egg mixture.
• Bake 14 to 16 minutes or until lightly golden brown. Cool for 2 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container up to 5 days.