CHINESE ALMOND BUTTER COOKIES
Sugar or sugar-free
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar or regular white Splenda (not baking blend)
1 large egg, lightly beaten (divided use)
1/2 tsp almond extract
1-1/2 cups all-purpose flour
1/2 tsp baking soda (increase to 1 tsp. if using Splenda)
1/4 tsp salt
About 20 whole almonds (for garnish)
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Beat butter and sugar in electric mixer until light and fluffy. Then beat in the egg, but RESERVE about 1 TB of the beaten egg (to brush the top of the cookies later). Now, beat in the almond extract, salt and baking soda.
Lower speed of mixer and gradually beat in the flour. Stop and scrape down the sides of the bowl. Raise speed to medium and beat until the dough comes off the sides of the bowl and forms a ball around the paddle.
Pull out 20 little balls of dough with your hands (about 1-1/2 TB) and put on prepared baking sheets about 2” apart (I alternated 2 rows of 3 each, with 2 rows of 2 each on 2 baking sheets). Roll into balls with your hands (evening up the balls so they’re all the same size). Flatten with the flat bottom of a glass (I use the bottom of my metal measuring cup) to about 1/2” thick (go ahead and press down hard). Press an almond into the center of each cookie.
Whisk 1 tsp. water into the reserved beaten egg and brush that over the tops of the cookies. Bake 9-10 minutes or until lightly golden brown. Cool on the pan a few minutes before removing to racks or paper to cool completely.
Makes about 20 cookies.