Chinese Almond Cookies

1 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 tsp. almond extract
2 1/4 cup all-purpose floor
1/8 tsp. salt
1 1/2 tsp. baking powder
5 dozen whole blanched almonds
1 egg yolk
2 Tbsp water

Preheat oven to 350 degrees. In a large bowl with an electric mixer,
beat shortening with granulated sugar and brown sugar until creamy.
Add whole egg and almond extract; beat until well blended. In another
bowl, stir together flour, salt, and baking powder; add to creamed
mixture, blending thoroughly. To shape each cookie, roll about 1
tablespoon dough into a ball. Place balls 2 inches apart on ungreased
baking sheets, then flatten each slightly to make a 2-inch round.
Gently press an almond into center of each round. Place egg yolk and
water in a small bowl; beat together lightly with a fork. Brush
mixture over top of each cookie with a pastry brush. Bake for 10-12
minutes or until lightly browned. Transfer to racks and let cool.
Store airtight.
>From the kitchen of www.christmas-cookies.com


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