Chinese Almond Cakes
  • 3/4 cup sugar
  • 3/4 cup butter or margarine, softened
  • 2 Tbs. water
  • 1 tsp. almond extract
  • 1 egg
  • 2-1/2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup whole almonds
  1. Heat oven to 350.
  2. In large bowl, beat sugar, butter, water, almond extract and egg until well blended.
  3. Lightly spoon flour into measuring cup; level
  4. off. Stir in flour, baking powder and salt; mix well.
  5. Shape into 1" balls.
  6. 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.
  7. Bake 7-10 minutes or until firm to the touch but not brown.
  8. DO NOT OVERBAKE. Immediately remove from cookie sheets. 5 dozen cookies.
Made originally with rice flour, these dainty, tender cookies can be topped with blanched or skin-on almonds.