Chinese Almond Cookies

Recipe #12284

YIELD: 19 cookies ( S ice cream scoop)

COMMENT: Tasted like lengua. It was crispy on the edge, soft inside when hot, but turned cakey once cooled. I think i underbaked, next time, bake longer and reduce the temp. Only a hint of almond extract and dessicated coconut. Flattened, smooth top (not like the one in zaar where it cracked)

CHANGES: halved the recipe, use the follwing

• 1c, 2T AP
• 1/4 t salt
• 1/2 t baking powder
• 1/2 c margarine
• 1/4 c dessicated coconut
• 1/2 c sugar
• 1 egg (same as whole recipe)
• omit 1 T water
• 1/2 t almond extract

EQUIPMENT: Baked at 350º 13 min
Mid rack, dark nonstick cookie sheet = 12 cookies ( flattend, bottom slight brown)
Lowest rack, light nonstick cookie sheet = 7 cookies (domed, bottom quite brown)

PROCEDURE:
1. Mixed batter previous night (saturday).
2. Chill covered overnight
3. Easy to scoop out, didn't melt. Lightly flatten with my palm then topped with 3 slivered almonds on each cookie
4. When baking , it flattend and were smooth. The bottom rack domed, maybe because the lowest rack has higher heat.
5. Maybe i should've added 1-2T more ap to lessen the melting

RECIPE:

2 1/4 cups flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
almonds, cut in half
1/2 cup coconut
1 1/2 cups sugar
1 large egg
1 tablespoon water
1 teaspoon almond extract

1. Cream together; shortening, sugar, egg, water and extract.
2. Add sifted dry ingredients. Add coconut.
3. Knead dough for a few moments. Shape into small balls.
4. Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
5. Put 1/2 almond on top of each cookie.
6. Bake at 350° for 12-15 minutes.