I love almond cookies. Not the normal Chinese almond cookies that you get at a restaurant, but more of a shortbread type of almond cookie. I love them even more than chocolate chip. Yes, I said it…more than chocolate chip. Thank goodness my kids love them too or I’d eat the whole batch.Years ago, when we first moved to California, I realized that I didn’t have my favorite almond cookie recipe. I tore through all my recipe books, folders, and even tried searching the web. I was in a bit of a panic. How could I not have my favorite recipe? I finally had to call my grandmother in Hawaii to see if she could find it for me. Luckily, she knew exactly which recipe I wanted.Honestly, I don’t remember where the original recipe came from, but it may have come from an old Hawaii Hongwanji cookbook. These were some of the best cookbooks ever! Most of the recipes in these cookbooks are a blend of the different cultures in Hawaii. Unfortunately, these cookbooks are no longer in print and none of my relatives in Hawaii are willing to part with their copy.Here are some pictures of the prep process.
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
- 1 1/2 cup butter flavored Crisco shortening
- 1` cup sugar
- 2-3 teaspoons almond extract (I like 3 tsp. for an intense almond flavor)
- 1 egg
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- almond slices or food coloring
|Preheat oven to 300°F.|
|Combine shortening, sugar, almond extract, and egg in a large bowl. Set aside. In a separate bowl, sift together the flour, salt, and baking soda. Add the flour mixture to the shortening mixture and mix well.|
|Make one inch balls and place onto ungreased cookie sheet.|
Flatten balls with the palms of your hand.
Place an almond slice or food color dot in the center of each cookie (optional). Bake for 15-20 minutes. Let cool for 1 minute and move to a cooling rack to cool completely. Enjoy.