I have
been in the mood for Asian food lately. Be it the tangy orange chicken stir fry
I shared with you last week or the shrimp Tai noodles I am planning on making
for dinner tonight. I have been craving the tangy goodness of these dishes and
have decided that I needed a dessert that would complement them, something
simple and sweet. While preparing my dinner last week I took a peek in my
pantry and discovered I had everything I needed on hand to whip up some almond
cookies. So I did!
What You Need:
1 cup
Crisco shortening
1 egg
2 cups
flour
1/2 cup
granulated sugar {an additional 2 tablespoons of sugar for rolling the dough}
1/4 cup
brown sugar
1/2
teaspoon almond extract
1 1/2
teaspoons baking powder
1/8
teaspoon salt
2
tablespoons almond slivers {topping}
How to Make It:
In a
bowl mix the Crisco, granulated sugar, and brown sugar until fluffy.
Mix in
the egg, almond extract, baking powder, and salt.
Slowly
add in the flour.
Once it
is completely mixed you may form small 1 inch balls.
Roll
the cookie dough balls in the remaining 2 tablespoons of granulated sugar.
Use a
glass and smush {yes that is my technical term – smush} down the cookie dough balls.
Top it
with almond slivers.
Bake at 350° for 12 minutes – or until edges have turned
golden.
Let cool for 5 minutes
before serving.
I love
these cookies. They are simple and not too sweet. They complement the spicy
tangy Asian food that I have been craving and are a great way to finish off a
meal. The almond slivers on top have a tendency to fall off, even when pressed
down into the cookie dough. I still enjoy them though. Maybe next time I will
chop up some almonds and add it to the dough and see how that turns out.
Do you have a favorite cookie?
