These light, tender cookies are great served with ice cream as an easy holiday dessert or with simply with a cup of coffee or tea after dinner.
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1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
48 whole blanched almonds
1 large Land O Lakes® Egg (yolk only)
1 tablespoon water
Heat oven to 350°F.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond flavoring; beat until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten slightly; press almond into center of each cookie.
Beat egg yolk with water in bowl; brush cookies evenly with egg mixture. Bake for 11-15 minutes or until just set.
- These cookies were traditionally made with lard in China because pork is plentiful. We've changed to butter instead for a richer flavor and slightly crisper texture. Far more flavorful than the fortune cookie, keep them on hand, baked and ready, in your freezer.
- To blanch almonds for easy skin removal, place almonds in bowl; cover with boiling water. Let stand 1-2 minutes; drain. Cool; remove skins by rubbing.
Explore reviews fromour online community
So good n my hubby took them to work n barely shared so he could eat them all himself <3
This was just alright. It was crumbly but not as much as the cookies from the restaurant.
A one-inch scoop is the right size for a nice tea cookie. Press gently with a glass dipped in powdered sugar. I did not chill the dough. I used almond slices instead of whole and didn't bother with the egg wash. I've made the recipe twice now and had consistent results. Wonderful easy recipe!
Be prepared to eat more than one or two.
You can use walnuts on top also if you don't have almonds.
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