Martin Yan's Almond Cookies
Copyright Yan Can Cook Inc. www.yancancook.com
|¾||teaspoon baking powder|
|½||teaspoon baking soda|
|½||cup butter, softened|
|½||cup solid vegetable shortening|
|2/3||cup granulated sugar|
|½||cup packed brown sugar|
|1||egg, lightly beaten|
|¾||teaspoon almond extract|
|40||whole blanched almonds|
Sift flour, baking powder and baking sode into a bowl.
With an electric mixer, beat butter, shortening, and sugars in a large bowl until fluffy. Add egg, almond extract and vanilla; beat until blended. Add flour mixture; mix well. Shape dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 350 degrees. Divide dough into four pieces and each piece into 10 portions. Roll each portion into a ball, then place 2 to 3 inches apart on a baking sheet. Press a blanched almond into center of each ball.
Bake until very lightly browned, 10-12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.
Recipe makes about 40 cookies.