Chinese New Year Almond Cookies Recipes

CHINESE - NEW YEAR ALMOND COOKIES

Steps:

• 1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla.
• 2. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 3. Roll dough by tablespoonfuls (15 mL) into balls.
• 4. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough.
• 5. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• 6. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes.
• 7. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

CHINESE NEW YEAR ALMOND COOKIES

Steps:

• Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
• Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
• To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
• To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

EASY CHINESE NEW YEAR COOKIES

Steps:

• Place chocolate and butterscotch chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Stir in noodles and peanuts.
• Drop teaspoonfuls of the mixture onto waxed paper. Let cool and set before serving, about 30 minutes.

CHINESE ALMOND COOKIES

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.