Mr. Food: Chinese Almond Rounds
What You’ll Need
- 3/4 cup sugar plus extra for sprinkling
- 1 1/2 sticks (3/4 cup) butter, softened
- 1 egg
- 2 tablespoons water
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup whole shelled almonds
What to Do
- Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
- In a large bowl with an electric mixer on medium speed, combine 3/4 cup sugar, the butter, egg, water, and almond extract; blend well. Gradually add flour and baking powder, blending on low speed until well mixed.
- Roll dough into 1-inch balls and place about 2 inches apart on baking sheets. Flatten balls slightly with the bottom of a flat glass, then evenly sprinkle with sugar. Press an almond firmly into center of each cookie.
- Bake 8 to 12 minutes or until firm to the touch, but not brown. Do not overbake. Immediately remove from baking sheets and cool on wire racks.
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