Prep time: 20 minutes
Total tim: 35 minutes
Yield: 60 cookies*
: "This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round."
Cut butter into sifted dry ingredients. Add egg and extract and blend well.
Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
Bake 12 to 15 mins* at 350 F. Turn out on wire screen to cool.
[Nov. 2017. Taken from http://www.geniuskitchen.com/recipe/chinese-almond-cookies-348634 . I flattened them using a glass dipped in red sugar.]
*[Dec. 2017. Thirteen minutes seems about right. With my little purple disher, I get 41 cookies.]
[Jan. 2018. I used Bob's GF flour and a little xanthan gum to make a GF batch. I rolled them in sugar crystals or hundreds-and-thousands and didn't put the almonds on top.]
[Mar. 2019. Halving my purple scoop means they need a little less than 13 minutes. Also, when trying to double the recipe, proceed with caution -- they started to dry out before I'd rolled out half of them.]
[May 2019. For a gluten-free version, I used almond meal or almond flour, and a little bit of xanthan gum. I used my little purple scoop. They were too soft to split in half, so I baked them as is. They spread a lot -- I can only fit ten on a sheet without having to cut them apart. I got 41 or 42 per batch.]
[Aug. 2019. I spread them out in my jellyroll pan to make 48 bar cookies. 16-18 minutes seems about right.]