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.
Almond 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.
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- 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
- 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 about 12 minutes for my oven to bake these cookies, but your oven time may be different.