Chinese Almond Cookies

 Cookies are always good, at least the people I bake for think so.
This recipe from the Taste of Home Baking Book was a new one to me. That is always good as there really are few different cookies. Most are variations of a basic recipe. Also these really tasted a lot like the Chinese Almond cookies at any Chinese restaurant. 
  They were easy to make and came out looking like the picture which doesn’t always happen. They do have a longer baking time so take a little longer to make and bake. The batter  is stiff but works up fine. 
Chinese Almond Cookies
Yield: about 5 dozen
1 cup butter softened
1 cup sugar
1 egg
1 teaspoon almond extract
 3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ to ⅓ cup sliced almonds
1 egg white
½ teaspoon water
  In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  Shape dough into 1 inch balls. Place 2 inch apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
  In a small bowl, beat the egg white and water. Brush over cookies. Bake at 325° for 14 to 16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

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