Almond Chinese Chews Recipes

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 300°F Grease 13x9" baking pan; set aside.
• Beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended. Add almond filling; beat until blended. Sift together flour, baking powder and salt; fold into almond mixture. Spread batter evenly in prepared pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into 2" x 1.5" bars. Dust with powdered sugar.

Steps:

• 1. Cream butter and sugar. Add remaining ingredients.
• 2. If drop cookies are to be made, chill dough before dropping on a slightly greased sheet pan. If Chews or bars or strips are to be made, press dough onto a slightly greased and floured sheet and bake at 325 to 350 degrees until well set and a light brown. Do not overcook.
• 3. Remove from oven and, while hot, brush with a powdered sugar and water glaze.

Steps:

• Mix together, 1/2 cup butter, 1/2 cup brown sugar, 1 cup flour spread into 9x10 baking pan press down bake at 350°F for 10 minutes.
• Mix together, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp baking powder, 1 cup coconut, 1 cup walnuts; spread over first layer bake at 350°F for 20 minutes.
• Cut into squares while still warm and roll in powdered sugar.

Steps:

• In a mixing bowl cream shortening and sugar.
• Add the eggs one at a time,beating well after each addition.
• Beat in extract.
• Combine the flour baking soda and salt,gradually add to creamed mixture.
• Stir in coconut and nuts if desired.
• Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets.
• Place a cherry half in the center of each cookie.
• Bake at 350 for 12-14 minutes or until lightly browned.
• Remove to wire racks to cool.

Steps:

• Sift dry ingredients into a mixing bowl.
• Stir in dates and nuts.
• Add eggs.
• Mix thoroughly and spread into a greased 15 1/2 x 10 1/2 inch cookie sheet.
• Bake at 375 for about 20 minutes.
• Cut into squares or finger lengths.
• Remove to a cooling rack and roll in confex sugar if desired (I DO).

Steps:

• In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
• Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
• Gently stir making sure no water gets into the bowl.
• Drop teaspoonfuls onto wax paper lined cookie sheet.
• Refrigerate until set for about 30 minutes.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.