Chinese Almond Cookies (Hawaiian Style)
Chinese Almond Cookies are crisp, buttery, and so delicious! Make these cookies for Chinese New Year, or enjoy them year-round.
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Equipment
- Food Processor optional
Ingredients
- 1 cup cold butter
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 egg beaten
- 2 teaspoons almond extract
- red food coloring
Instructions
- Preheat the oven to 350ºF.
- Cut the butter in to small cubes. Place the butter, along with the dry ingredients, in a food processor and pulse until it is fully incorporated. If you don’t have a food processor, use a pastry cutter or your hands to work the butter into the dry ingredients.1 cup cold butter, 2 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sugar
- Add the mixture to a bowl. In another small bowl, beat the egg with the almond extract. Add it to the dry ingredients and mix it until it forms a dough. At first, it will seem as though there is not enough liquid. Keep mixing, and it will eventually come together.1 egg beaten, 2 teaspoons almond extract
- Form the dough into 1″ balls and place them onto an ungreased baking sheet. Push the dough down with your thumb to indent/flatten it, as shown in the picture below.
- Add some red food coloring to a small ramekin. I like to add a few drops of water to lighten the red color a little, but this is optional. Dip the large end of a chopstick into the the food coloring and put a dot in the middle of each cookie. Make sure to press it into the dough a little, so the food coloring doesn’t spread while baking.red food coloring
- Bake for 12-15 minutes, or until the bottoms are golden brown. The tops should not be brown at all. I like to use the bottom rack so they don’t overcook. Let the cookies sit on the baking sheet for a few minutes before moving them to a cooling rack.
Notes
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