A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese Almond Cookies
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- #18598
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup shortening
1 egg, beaten
1 teaspoon almond extract
red food coloring (optional)
directions
Preheat oven to 350 degrees F.
Sift flour, sugar, soda and salt into a large bowl. Stir in shortening and knead for 8 to 10 minutes. Combine eggs and almond extract; stir into flour mixture, mix well.
Shape into balls using a tablespoon of dough for each cookie. Place onto an ungreased baking sheet and make a depression in the middle of each cookie. If you don't wish to use red dye you may garnish with a piece of blanched almond.
Use a chopstick to place a drop of red food coloring in the middle of each cookie. Bake for 15 to 18 minutes.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more chinese recipes
reviews & comments
December 6, 2008
This recipe was absolutely delicious! The cookies were flaky and light. I would recommend this recipe to anyone. Enjoy!!!
March 21, 2008
Easy to make. I used a blender to mix everything together at once. They were light even without sifting ingredients (I think most flours are presifted).