Little Chinese Almond Cakes

Shortbread type. Perfect with fresh fruit or with
orange ice to finish a chow mein supper.

  1 cup Gold Medal Flour      1/2 tsp. almond extract
  l/2 cup shortening           or vanilla
    (half butter)             1 egg yolk
  1/2 tsp. salt               1 tbsp. water
  1/4 cup plus 2 tbsp.        1/4 cup blanched
    sugar                      almonds

Measure flour by dipping method (p. 123) or by sift-
ing. Place flour in bowl; cut in shortening finely. Use
hands to work in salt, sugar, and flavoring. Shape into
long roll, 1" in diameter; wrap in waxed paper. Chill
about 1 hr. Heat oven to 400 F (mod. hot). Cut roll
into ¼" slices. Place 1" apart on lightly greased bak-
ing sheet. Brush each slice with a mixture of egg yolk
and water. Press ½ blanched almond into top of
each. Bake 8 to 10 min., or until light golden brown.
Makes about 2 doz. cakes.

The recipe above is from Betty Crocker, Dinner for Two, 
which is usually very reliable.  But this recipe is a disaster.  
I made a double batch. When cutting the roll, each slice 
crumbled completely.  The roll had been chilled about 
three hours.  The double batch was rescued by adding one 
egg and 1/2 teaspoon baking soda. That made the ingredients 
list very close to several other recipes I found on the web.  
I used a small scoop to put the cookies on the baking sheet.  
Next time I will try to make and cut the roll. That gives cookies 
of uniform shape and size, like large coins, symbolizing prosperity.

Many almond cookie recipes stress the shortening should be only lard.

To blanch almonds, put them in boiling water for one minute. 
To remove the skin, pinch the round end.
It is easier to split the almonds while they are still hot 
after removing the skin.