Chinese Almond Cookies

Featured in the Honolulu Star-Bulletin on December 6, 2006.



Chinese Almond Cookies

  • 3 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups shortening
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • Red food coloring


Preheat electric oven to 350°F. Sift flour with sugar, baking soda, and salt into a large bowl. Mix in shortening and knead thoroughly for 8 to 10 minutes. Combine egg and almond extract; stir into flour mixture, mixing well. Shape into balls using 1 tablespoon of dough for each. Place on ungreased baking sheets and make a depression in the tops with the thumb. Dip the blunt end of a chopstick in red food coloring and press into the top of each cookie. A blanched almond may be pressed into the center if preferred. Bake for 15 to 18 minutes. Makes 6 dozen.

Approximate Nutrient Analysis per serving:
70 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 30 mg sodium, 7 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein


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