Chinese Almond Cookies

Happy Year of the Dragon!

My earliest memories of baking come from helping my mother make these Chinese almond cookies. As a young girl, my job was to help roll the dough into walnut-sized balls, flatten them with the bottom of a glass, and put the finishing touch of the little red dot on each cookie's center. These cookies were my mother's specialty, and she was once asked to bake 500 cookies for a non-profit fundraiser event.

These cookies are much like a light shortbread or pie crust. They are buttery, and almost melt in your mouth when you bite into them. The almond flavor of the extract give them a distinctly Chinese taste, making them a wonderful treat.  Set out a plate of these for Chinese New Year. Gung hay fat choy!

Chinese Almond Cookies

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1 1/3 cup plus 2 tablespoons shortening

3 cups flour

1 cup sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 egg

1 teaspoon almond extract

Almond slivers (optional)

Red food coloring

Sift together flour, salt and baking soda; set aside. Cream the shortening and gradually add sugar, egg, sifted dry ingredients, and almond extract. Make into balls the size of small walnuts, and flatten with a glass dipped in flour. Press a sliver of almond in the center or dot the center with red food coloring. Place cookies on an ungreased baking sheet about 1 1/2 inches apart. Bake at 350 degrees for 15-17 minutes until golden brown.