These cookies are the perfect ending for a Chinese dinner. They are so good that Martha often uses them just for the cookie jar. This recipe is from "Entertaining," by Martha Stewart.
- Yield: Makes 36
- 1/2 cup (1 stick) butter
- 1 cup lard
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 tablespoons almond extract
- 3 3/4 cups flour
- 2 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 36 whole blanched almonds
Preheat oven to 350 degrees.
Cream butter, lard, and sugar until fluffy. Add eggs and almond extract and continue beating until smooth.
Sift flour, baking soda, and salt together, and stir into butter mixture. Knead a bit with your hands to make a stiff, smooth dough.
Form dough into 1 1/2-inch balls, and place 3 inches apart on a buttered baking sheet. Flatten with the palm of your hand, and center a whole almond on each cookie. Bake 10 to 12 minutes, until lightly browned on bottom but very pale on top. Cool on racks.