Chinese Almond Cookies
1 cup butter or margarine, softened
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
2/3 cup powdered sugar
1/2 teaspoon baking powder
1 egg yolk, beaten with 1 tablespoon water
24 whole blanched almonds
Heat oven to 350 degrees F.
In large mixing bowl, combine butter, egg, peel, vanilla, and almond extract.
Beat at medium speed with electric mixer until light and fluffy.
Add flour, powdered sugar and baking powder. Beat at low
speed until soft dough forms.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie
sheets. Flatten ball with bottom of drinking glass, wiping glass with damp cloth
to prevent sticking.
Lightly brush tops of cookies with egg yolk mixture. Press almond into center of
each cookie. Bake for 13 to 15 minutes or until edges are light golden brown.
Cool completely before storing.