Chinese Almond Cakes
3/4 cup sugar
3/4 cup butter or margarine, softened
2 Tbs. water
1 tsp. almond extract
2-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup whole almonds
Heat oven to 350.
In large bowl, beat sugar, butter, water, almond extract and egg until well blended.
Lightly spoon flour into measuring cup; level
off. Stir in flour, baking powder and salt; mix well.
Shape into 1" balls.
Place 2" apart on ungreased cookie sheets. Flatten balls slightly with bottom of glass dipped in sugar; press whole almond firmly in center of each cookie.
Bake 7-10 minutes or until firm to the touch but not brown.
DO NOT OVERBAKE. Immediately remove from cookie sheets. 5 dozen cookies.
Pairs Well With
Made originally with rice flour, these dainty, tender cookies can be topped with blanched or skin-on almonds.