My oldest son LOVES almond cookies. Not the normal Chinese almond cookies that you get at a restaurant, but more of a shortbread type of almond cookie. He loves them even more than chocolate chip cookies. Yes, I said it…more than chocolate chip!
So 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.
A family favorite cookie...Almond cookie recipe.Click To TweetAlmond Cookies Recipe
Dough should not stick to the hands or be gooey.
Gently press almond slices into the cookie or make designs with food coloring.
Bake and eat! But be careful, it’s hard to stop at just one or two 🙂I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you!
Almond Cookies
Not the normal Chinese almond cookies that you get at a restaurant, but more of a shortbread type of cookie. A family favorite with a buttery light texture.
- 1 1/2 cup butter flavored Crisco shortening
- 1 cup sugar
- 2 - 3 tsp. almond extract I prefer 3 tsp. for a stronger almond flavor
- 1 large egg
- 3 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- optional - almond slices
- optional - red food coloring
- Preheat oven to 350°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.
Optional - Place an almond slice or food color dot in the center of each cookie. Bake for 13 - 15 minutes. Let cool for 1 minute and move to a cooling rack to cool completely. Enjoy.
- Do not under bake or they will taste like shortening. These cookies should be crispy around the edges and slightly soft on the inside.
- Adjust cooking time to your oven. It takes 13 minutes for my oven to bake these cookies, but your oven time may be different.
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Katherines Corner says
I have pinned your yumminess to the Christmas Cookie Board xo
Katherines Corner recently posted…Art Room Transformation
Lisa says
This look so good and remind me of a cookie that my grandmother used to make when I was little. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2014/02/try-new-recipe-tuesday-february-25.html