Chinese almond cookies #2

Yield: 36 servings

Measure Ingredient
2 cups Flour
½ teaspoon Baking soda
¾ teaspoon Baking powder
1 \N Egg
½ pounds Lard
½ cup Brown sugar, packed
½ cup Sugar
½ teaspoon Almond extract
\N \N Blanched whole almonds
1 \N Egg yolk (or double amt.)

Sift flour with soda and baking powder. Beat egg and lard together.

Add sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball.

Place on ungreased baking sheets and press 1 almond in middle of each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes.

(C) 1992 The Los Angeles Times

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