Chinese New Year Almond Cookies Recipes

Steps:

• With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
• Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
• Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
• Preheat the oven to 350 degrees F.
• Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!

Steps:

• 1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla.
• 2. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 3. Roll dough by tablespoonfuls (15 mL) into balls.
• 4. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough.
• 5. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• 6. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes.
• 7. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Steps:

• In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
• Canadian Living Magazine.

Steps:

• Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
• Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
• To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
• To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.