St. Petersburg Times: Photo gallery   Bake two, they're small
 
photoChinese Almond Cookies

1 1/2 cups shortening (Crisco preferred)
1 1/4 cups sugar 1 egg
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt 2 egg whites for wash
48 toasted almond halves

Preheat oven to 350 degrees and lightly grease baking sheets (or line with parchment paper).

Cream together shortening and sugar until smooth. Add egg and extract and mix. In a separate bowl, stir together dry ingredients. Blend into shortening mixture.

Pinch off a walnut-sized bit of dough, roll it into a round and place it on the cookie sheet. Whisk egg whites and brush on cookies. Place an almond half on top of the cookie and press lightly.

Bake for 8 to 10 minutes.

Note: Best made when not overly humid and eaten within a couple of days, to assure crispness.

Makes 4 dozen.

From Wanda Adams, food editor, Honolulu Advertiser

[Times photo: Patty Yablonski]