There are certainly no shortage of goodies going around. From my mother's "lor bak go" (white radish pudding), to lucky red pocket candy (strawberry and cream), to sugared lotus roots, there are lots of options to fill my belly.
But as I grow bolder and gain more confidence to try new recipes, so does my willingness to contribute to the day. This year, it'll be something simple, such as Chinese Almond Cookies. The following recipe was given to me by an Aunt and then modified. (I added some red food coloring when I added the vanilla, egg and almond extract). Enjoy...and Happy New Year!
Chinese Almond Cookies (Makes about 100 cookies)
Ingredients
- 3/4 cup butter, softened at room temperature
- 3/4 cup shortening
- 3/4 cup granulated sugar
- 1 egg (room temperature)
- 2 tsp almond extract
- 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup ground almonds
- 1-1/4 tsp baking powder
- 1 egg yolk (for the egg wash)
Directions
- Preheat the oven to 350°F in the middle rack of your oven
- Beat butter, shortening and sugar in a large bowl until it's fluffy
- Add egg, almond extract and vanilla, beating lightly (red food colouring - optional)
- In another bowl, use a fork and whisk flour, ground almonds and baking powder
- Add to the butter mixture and with a wooden spoon, stir to create a stiff dough
- Roll the dough into 1 inch balls
- Place on parchment paper to bake (2.5 - 3 inches apart)
- Mix 1 spoon of water with the egg yolk to create and egg wash; brush over the cookies (this is what gives it the pretty yellow shine)
- Bake for 12-15 minutes, until the edges are a light golden colour
- Take cookies off of the tray and place on cookie racks
- Cool completely
If you're not giving these cookies away, store them in an air-tight container (between waxed paper). You can also freeze them.
Enjoy...and Happy New Year to all! <
