Asian Almond Cookies
Yield: 4 to 5 dozen
|191205||Salted Butter Prints, softened||1 cup|
|195621||Trade East Chinese 5 Spice||1 tsp.|
|513873||Pure Vanilla Extract||1 tsp.|
|227528||All-Purpose Flour||2 cups|
|378920||Almonds, ground||1/2 cup|
Wash Hands. Beat butter, sugar, Trade East Chinese 5 Spice and vanilla extract until creamy, using an electric mixer. Add flour and almonds; mix on low speed until thoroughly combined. Divide dough in half. Form each half into a 10-inch roll, about 1 inch in diameter. Cover with plastic wrap; chill a minimum of 1 hour (or dough may be frozen). Preheat oven to 350°F. Slice rolls into 1/4-inch cookies; place on ungreased baking sheet. If desired, press almond slice, sliver or whole almond into center of cookie. Bake 10 to 12 minutes, or until golden. Cool on wire racks.