Easy Chinese Almond Cookies with Butter
Submitted by Topaz
Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.
YIELD
2 dozenPREP
20 minCOOK
20 minREADY
1 hrsThis streamlined take on Chinese almond cookies skips the fuss while delivering that classic crumbly bite and rich almond flavor.
All butter (no shortening to hunt down) gives these cookies a melt-in-your-mouth texture. The dough comes together quickly and shapes into balls right away.
A whole almond pressed on top of each cookie is the traditional signature, adding crunch and visual appeal.
Perfect for last-minute guests or when you want homemade cookies without hours of prep.
Pro Tips
- Use cold butter and cut it in until the mixture looks like coarse cornmeal
- Don’t overwork the dough or cookies will be tough instead of crumbly
- Space cookies 2 inches apart as they spread slightly while baking
- Let cookies cool completely on the rack before storing
- Store in an airtight container for up to a week
Ingredients
Directions
Sift flour, sugar, soda and salt together into bowl.
Cut in butter until mixt resembles cornmeal.
Add egg and almond extract; mix well.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
Place an almond atop each cookie and press down to flatten slightly.
Bake at 325 degrees for 15 to 18 mins.
Cool on rack.
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