Here you go:

Chinese Almond Cookies

2 3/4 C. sifted flour
1 C. granulated sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 C. butter
1 slightly beaten egg (I use XL or Jumbo)
1 tsp. almond extract
1/3 C. blanched almonds, halved

Sift dry ingredients into bowl. Cut in butter until mix resembles
corn meal. Add egg and almond extract; mix well. Gather up with
fingers; form into ball.

Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
Place almond half atop each cookie. Bake in a slow oven (325 deg.)
for 15-20 minutes. Makes about 4 dozen.

These are very crisp.

N.

Nancy provided:

> Chinese Almond Cookies
>
> 2 3/4 C. sifted flour
> 1 C. granulated sugar
> 1/2 teaspoon salt
> 1/2 teaspoon soda
> 1 C. butter
> 1 slightly beaten egg (I use XL or Jumbo)
> 1 tsp. almond extract
> 1/3 C. blanched almonds, halved
>
> Sift dry ingredients into bowl. Cut in butter until mix resembles
> corn meal. Add egg and almond extract; mix well. Gather up with
> fingers; form into ball.
>
> Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
> cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
> Place almond half atop each cookie. Bake in a slow oven (325 deg.)
> for 15-20 minutes. Makes about 4 dozen.
>
> These are very crisp.

Thanks, Nancy! I'm going with Margaret's recipe because these are probably
too crisp to use as a tart shell, but I'm sure I'll find SOME use for this
recipe!

Bob

Nancy provided:

> Chinese Almond Cookies
>
> 2 3/4 C. sifted flour
> 1 C. granulated sugar
> 1/2 teaspoon salt
> 1/2 teaspoon soda
> 1 C. butter
> 1 slightly beaten egg (I use XL or Jumbo)
> 1 tsp. almond extract
> 1/3 C. blanched almonds, halved
>
> Sift dry ingredients into bowl. Cut in butter until mix resembles
> corn meal. Add egg and almond extract; mix well. Gather up with
> fingers; form into ball.
>
> Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
> cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
> Place almond half atop each cookie. Bake in a slow oven (325 deg.)
> for 15-20 minutes. Makes about 4 dozen.
>
> These are very crisp.

Thanks, Nancy! I'm going with Margaret's recipe because these are probably
too crisp to use as a tart shell, but I'm sure I'll find SOME use for this
recipe!

Bob

"Bob" > wrote in message >...
> Nancy provided:
>
> > Chinese Almond Cookies
> >
> > 2 3/4 C. sifted flour
> > 1 C. granulated sugar
> > 1/2 teaspoon salt
> > 1/2 teaspoon soda
> > 1 C. butter
> > 1 slightly beaten egg (I use XL or Jumbo)
> > 1 tsp. almond extract
> > 1/3 C. blanched almonds, halved
> >
> > Sift dry ingredients into bowl. Cut in butter until mix resembles
> > corn meal. Add egg and almond extract; mix well. Gather up with
> > fingers; form into ball.
> >
> > Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
> > cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
> > Place almond half atop each cookie. Bake in a slow oven (325 deg.)
> > for 15-20 minutes. Makes about 4 dozen.
> >
> > These are very crisp.
>
> Thanks, Nancy! I'm going with Margaret's recipe because these are probably
> too crisp to use as a tart shell, but I'm sure I'll find SOME use for this
> recipe!
>
> Bob


I thought you wanted a cookie to crumble up, mix with melted butter,
and press into a pan...? Ah, well, it's a good cookie, anyway.

N.

"Bob" > wrote in message >...
> Nancy provided:
>
> > Chinese Almond Cookies
> >
> > 2 3/4 C. sifted flour
> > 1 C. granulated sugar
> > 1/2 teaspoon salt
> > 1/2 teaspoon soda
> > 1 C. butter
> > 1 slightly beaten egg (I use XL or Jumbo)
> > 1 tsp. almond extract
> > 1/3 C. blanched almonds, halved
> >
> > Sift dry ingredients into bowl. Cut in butter until mix resembles
> > corn meal. Add egg and almond extract; mix well. Gather up with
> > fingers; form into ball.
> >
> > Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
> > cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
> > Place almond half atop each cookie. Bake in a slow oven (325 deg.)
> > for 15-20 minutes. Makes about 4 dozen.
> >
> > These are very crisp.
>
> Thanks, Nancy! I'm going with Margaret's recipe because these are probably
> too crisp to use as a tart shell, but I'm sure I'll find SOME use for this
> recipe!
>
> Bob


I thought you wanted a cookie to crumble up, mix with melted butter,
and press into a pan...? Ah, well, it's a good cookie, anyway.

N.