Chinese Almond Cookies

Chinese Almond Cookies Recipe

This recipe makes a very soft almond cookie dough that will be much easier to work with if you let it chill in the refrigerator for about 1 1/2 hours before shaping and baking.

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups confectioners' sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup white cornmeal
• 1/4 teaspoon salt

For the topping:

• 1 egg yolk
• 1 tablespoon water
• 1/4 cup sesame seeds
• 36 whole almonds

1. In a large mixing bowl, beat the butter and sugar until creamy and blended.
2. Add the egg and almond extract and beat well.
3. Add the flour, cornmeal, and salt and blend until completely mixed.
4. Cover the bowl and refrigerate for at least 1 1/2 hours.
5. When ready to bake, position an oven rack in the center of the oven and preheat the oven to 375F degrees.
6. Line your cookie sheets with parchment paper. Alternatively, use ungreased cookie sheets.
7. Form generous tablespoons of dough into small walnut size balls. (If the dough is sticky, flour your hands.)
8. Place the balls of dough on a large plate.
9. Stir the egg yolk and water together in a small bowl.
10. Dip the top half of each ball of dough into the egg yolk mixture and then into the sesame seeds.
11. Place about 1 inch apart on the cookie sheets.
12. Using your moistened fingertips or the bottom of a wet glass, flatten the cookie until it is the size of a 3/8-inch thick disk.
13. Press a whole almond in the center of each cookie.
14. Bake for about 15 to 20 minutes, or until the tops of the cookies are lightly golden, but the bottoms are still pale.
15. Remove from the oven and transfer to racks to cool completely.

This recipe makes about 3 dozen Chinese Almond Cookies