Chinese Almond Cookies

Sooo Good!

I have tried so many different recipes for chinese almond cookies. When my brother, George baked these for us for Christmas, this is a keeper! The secret is to use lard, not butter.

Ingredients:

1⅓ cups all-purpose flour

¾ cup powdered sugar

3 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

2 egg yolks, plus 1 additional egg yolk for brushing

½ cup melted lard, at room temperature (secret, use lard, not butter)

1 teaspoon almond extract

18 toasted almonds

Instructions:

Sift together flour, powdered sugar, cornstarch, baking soda, and baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.

Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula to create a dough ball. Try not to overwork the dough. Cover with an overturned plate, and allow the dough to rest for 20 minutes.

Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.

Now, raise the oven temperature to 375 degrees F. Take the dough and divide it into 18 equal pieces. Roll each into a round ball and place unto a lined baking sheet two inches apart (they will spread out).

Brush all sides with the beaten egg yolk. Press one toasted almond into the center of each dough ball before baking them for 15-18 minutes until golden brown.

Cool completely. Then store in air tight container to keep cookies fresh.

Chocolate Chip Cookies

Cookie Monster

This is by far everyone's favorite cookies. Every time the grocery stores have chocolate chips on sale, I would stock up my pantry. It never fails, when I take a tray of freshly baked cookies out of the oven, my Cookie Monster pops into my kitchen at the right moment. He just can't wait, even if it burns his fingers and lips.

Ingredients:

1 cup (2 sticks) butter, softened or land-o-lakes margarine

¾ cup sugar

¾ cup lightly packed light brown sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups semi-sweet chocolate chips

1 cup chopped nuts

Mix in a bowl and set aside:

2-1/4 cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

Directions:

Beat butter

or margarine, sugar and brown sugar and vanilla extract

Beat in one egg at a time

Gradually add flour mixture until well blended

Add semi-sweet chocolate chips and chopped nuts

Put dough in bowl, cover with plastic wrap and chill for a couple of hours

Preheat oven to 375 degrees F

Line cookie sheets with silpat or parchment paper

Drop teaspoonful of cookie dough 2" apart, leaving enough room for cookie to spread

Bake for 10 minutes

Cool slightly, then remove and place on wire rack to cool completely

Makes about 6 dozen

Store in tight tin for freshness

Rice Krispies Treats

The Easiest Recipe

You can't go wrong with rice krispies treats. You can buy these at the grocery store packaged already but it tastes better when you make them. It's so simple to whip up and you can't mess up on this recipe. Everyone loves these treats.

Ingredients:

3 tablespoon butter or margarine

1 – 10 oz. bag of Kraft mini marshmallows

6 cups rice krispies cereal

Instructions:

Spray 8”x11” glass dish with Pam and set aside.

Melt butter or margarine over medium heat in large non-stick pan. Add bag of mini marshmallows. Melt completely.

Remove from heat. Add rice krispies cereal. Stir until well blended. Pour into glass dish using spatula to press down.

Cool for about 45 minutes. Cut into squares or rectangle pieces. Store in air tight container for freshness.

Thumbprint Cookies

Gotta Have One in Each Hand

These cookies are not only delicious during the holiday season but year round. Since I grow fresh berries and can my own preserves, I like to bake these cookies. These cookies are more time consuming to make but well worth the extra efforts.

Ingredients:

½ cup butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all purpose flour

2 teaspoon baking soda

1 large egg white, beaten

1 cup finely chopped walnuts or pecans

1 cup preserves (raspberry, blueberry, blackberry or peach)

1 large egg for brushing

Directions:

In a large bowl, combine butter and sugar, beat until light and fluffy. Beat in eggs and vanilla. Beat in flour and baking soda. Scrape onto a sheet of plastic wrap. Wrap tightly and chill for at least 3 hours.

Preheat oven to 350 degrees. Place egg white in a shallow dish. Place nuts in another shallow dish. Roll dough into 1 tablespoon balls. Roll balls in egg whites, then nuts, place 2 inches apart on cookie sheet lined with silpat or parchment paper.

Make indention in the middle of cookies with top of wooden spoon. Brush with egg wash. Fill with preserves. Bake for about 15 mins. Cool on rack. Makes about 40 cookies.