Taste the world right in your kitchen with Chinese recipes
chinese boiled dumplings
Dumplings are always part of the Chinese New Year holiday fare. A few "lucky dumplings" with a coin in the filling are commonly added to the batch. The person who bites into them will have a good year!You can make your own wrappers or buy them at Asian or regular grocery stores. Do not buy won ton wrappers. They are square-shaped dumpling wrappers are round - about 3 1/2 inches in diameter.Dipping Sauce
Chinese vinegar (dark)
Chili oil (optional)
Finely chopped garlic (optional)To make dipping sauce: Prepare the dipping sauce first so that when the dumplings come out of the pot they are ready to eat. Pour a small amount of vinegar into a small bowl or plate. Add a couple of drops of sesame oil (optional), chili oil (optional) and finely chopped garlic (optional). In other words, vinegar is essential. The rest is up to you.Filling
1 medium Chinese (Napa) cabbage
1 pound ground pork
1 pound chopped shrimp
1 egg
1 tablespoon vegetable oil
1 tablespoon dark (Oriental) sesame oil
2 teaspoons salt, or to taste
3 tablespoons soy sauce
1 teaspoon cooking wine
1 teaspoon black pepper (optional)
Small piece of fresh ginger
8 cloves garlic
2 to 3 green onions
6 to 8 dried black mushrooms, chopped
(soak in warm water for about 1 hour
before chopping)Finely grate the cabbage by hand or with a food processor. Place a piece of cheesecloth or a cotton dish towel in a large bowl. Add just enough cabbage so the cloth can be lifted out of the bowl and wrapped around the cabbage. Over a bowl, squeeze out as much liquid as possible (you can use it to make the wrapper dough).Place dried cabbage in a large bowl and add pork, shrimp, egg, vegetable oil, sesame oil, salt, soy sauce, cooking wine, black pepper, ginger, garlic, green onions and mushrooms. Mix thoroughly.Wrappers
6 cups all-purpose flour
2 cups water and/or cabbage juiceMix the cabbage juice and/or water with the flour. Be sure it is not too soft. Firm is better (add more flour if needed). Knead into a ball. Cut off small pieces and roll into 1-inch round "sticks."Cut sticks into 1/2-inch pieces. Flatten each piece with your palm, then flatten with a rolling pin into a 3 1/2-inch circle. The edges should be slightly thinner than the center.If you are working alone, it's best not to make all the wrappers at once. If youre working with at least one other person, one person can roll out the wrappers while the other fills them.To make dumplings: The ideal dumpling should resemble a chubby crescent moon with well-pressed edges. It may be a little difficult to make ideal ones at first. What's most important is that the dumpling is well-sealed so it doesnt fall part in the boiling water.Place a wrapper in your palm or on a work surface. Place a heaping tablespoon of filling in the center of the wrapper. Fold the dough over and use your thumb and forefinger to press the center edges together, and then work toward the ends (top and the bottom of the crescent). Make sure no filling is protruding.(If using pre-made wrappers, moisten the edges of the wrapper or they will not seal properly.)Place the dumplings on a lightly floured tray or cutting board make sure they dont touch one another.Bring 6 quarts of water to a rapid boil and add about 30 dumplings. Cover the pot when it returns to a very rapid boil, add 1/2 cup cold water. When it returns to a rapid boil, check to see if the dumplings are puffy and floating at or near the top of the water. The skin should be somewhat translucent. They should be done.(Experienced dumpling makers can just tell by looking at them, but you can open one and make sure the pork is thoroughly cooked.)When the dumplings are cooked, remove them with a slotted spoon and place on a large flat plate. Serve immediately with dipping sauce.If you have leftovers, you can fry them in a little oil until they are brown and crispy.Makes 140 dumplings.
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Dumplings are always part of the Chinese New Year holiday fare. A few "lucky dumplings" with a coin in the filling are commonly added to the batch. The person who bites into them will have a good year!You can make your own wrappers or buy them at Asian or regular grocery stores. Do not buy won ton wrappers. They are square-shaped dumpling wrappers are round - about 3 1/2 inches in diameter.Dipping Sauce
Chinese vinegar (dark)
Chili oil (optional)
Finely chopped garlic (optional)To make dipping sauce: Prepare the dipping sauce first so that when the dumplings come out of the pot they are ready to eat. Pour a small amount of vinegar into a small bowl or plate. Add a couple of drops of sesame oil (optional), chili oil (optional) and finely chopped garlic (optional). In other words, vinegar is essential. The rest is up to you.Filling
1 medium Chinese (Napa) cabbage
1 pound ground pork
1 pound chopped shrimp
1 egg
1 tablespoon vegetable oil
1 tablespoon dark (Oriental) sesame oil
2 teaspoons salt, or to taste
3 tablespoons soy sauce
1 teaspoon cooking wine
1 teaspoon black pepper (optional)
Small piece of fresh ginger
8 cloves garlic
2 to 3 green onions
6 to 8 dried black mushrooms, chopped
(soak in warm water for about 1 hour
before chopping)Finely grate the cabbage by hand or with a food processor. Place a piece of cheesecloth or a cotton dish towel in a large bowl. Add just enough cabbage so the cloth can be lifted out of the bowl and wrapped around the cabbage. Over a bowl, squeeze out as much liquid as possible (you can use it to make the wrapper dough).Place dried cabbage in a large bowl and add pork, shrimp, egg, vegetable oil, sesame oil, salt, soy sauce, cooking wine, black pepper, ginger, garlic, green onions and mushrooms. Mix thoroughly.Wrappers
6 cups all-purpose flour
2 cups water and/or cabbage juiceMix the cabbage juice and/or water with the flour. Be sure it is not too soft. Firm is better (add more flour if needed). Knead into a ball. Cut off small pieces and roll into 1-inch round "sticks."Cut sticks into 1/2-inch pieces. Flatten each piece with your palm, then flatten with a rolling pin into a 3 1/2-inch circle. The edges should be slightly thinner than the center.If you are working alone, it's best not to make all the wrappers at once. If youre working with at least one other person, one person can roll out the wrappers while the other fills them.To make dumplings: The ideal dumpling should resemble a chubby crescent moon with well-pressed edges. It may be a little difficult to make ideal ones at first. What's most important is that the dumpling is well-sealed so it doesnt fall part in the boiling water.Place a wrapper in your palm or on a work surface. Place a heaping tablespoon of filling in the center of the wrapper. Fold the dough over and use your thumb and forefinger to press the center edges together, and then work toward the ends (top and the bottom of the crescent). Make sure no filling is protruding.(If using pre-made wrappers, moisten the edges of the wrapper or they will not seal properly.)Place the dumplings on a lightly floured tray or cutting board make sure they dont touch one another.Bring 6 quarts of water to a rapid boil and add about 30 dumplings. Cover the pot when it returns to a very rapid boil, add 1/2 cup cold water. When it returns to a rapid boil, check to see if the dumplings are puffy and floating at or near the top of the water. The skin should be somewhat translucent. They should be done.(Experienced dumpling makers can just tell by looking at them, but you can open one and make sure the pork is thoroughly cooked.)When the dumplings are cooked, remove them with a slotted spoon and place on a large flat plate. Serve immediately with dipping sauce.If you have leftovers, you can fry them in a little oil until they are brown and crispy.Makes 140 dumplings.
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chinese sticky cake
1 tablespoon flour
2 eggs, with whites and yolks separated
1/4 cup butter
1/2 cup granulated sugar
1 1/4 cups glutinous rice flour
1/3 cup milk
1 cup dried fruits (your choice), pitted if necessary and diced
1 piece crystallized ginger, diced
1/2 cup chopped walnutsGrease a 4 x 8-inch loaf pan and set aside.Beat the egg whites until stiff. Cream together the butter and sugar. Add the egg yolks and mix thoroughly. Add 1/3 (a little less than 1/2 cup) of the glutinous rice flour and mix. Add about half of the milk. Continue adding the rice flour and the milk alternately until the entire amount is mixed in. Stir in the dried fruits and then add the beaten egg whites, folding them into the cake batter. Pour the cake batter into the loaf pan and steam, for about one hour. If you do not have a wok steamer, this can be done as follows: Place the pan in a larger pan, and fill the larger pan with water to about halfway up the sides of the loaf pan. Bring the water to a boil, reduce the heat to a simmer, and cover the larger pan. It helps to have a domed lid so the condensation does not fall on the cake. Allow to cool and cut into thin slices.Makes 8 servings.
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1 tablespoon flour
2 eggs, with whites and yolks separated
1/4 cup butter
1/2 cup granulated sugar
1 1/4 cups glutinous rice flour
1/3 cup milk
1 cup dried fruits (your choice), pitted if necessary and diced
1 piece crystallized ginger, diced
1/2 cup chopped walnutsGrease a 4 x 8-inch loaf pan and set aside.Beat the egg whites until stiff. Cream together the butter and sugar. Add the egg yolks and mix thoroughly. Add 1/3 (a little less than 1/2 cup) of the glutinous rice flour and mix. Add about half of the milk. Continue adding the rice flour and the milk alternately until the entire amount is mixed in. Stir in the dried fruits and then add the beaten egg whites, folding them into the cake batter. Pour the cake batter into the loaf pan and steam, for about one hour. If you do not have a wok steamer, this can be done as follows: Place the pan in a larger pan, and fill the larger pan with water to about halfway up the sides of the loaf pan. Bring the water to a boil, reduce the heat to a simmer, and cover the larger pan. It helps to have a domed lid so the condensation does not fall on the cake. Allow to cool and cut into thin slices.Makes 8 servings.
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chinese tea eggs
6 hard-boiled eggs
3 cups water
2 large tea bags
1 1/2 tablespoons soy sauceGently roll the hard-boiled eggs on a counter so that the shell cracks into a crackled pattern. Place the water, the tea bags and the soy sauce in a saucepan and bring to boil. Add the crackled hard-boiled eggs, reduce heat and simmer for about 1 hour.Remove from the heat and leave eggs in the seasoned water until ready to peel and eat.For Sweet Tea Eggs, substitute 3 tablespoons of sugar for the soy sauce, and follow the directions above.
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6 hard-boiled eggs
3 cups water
2 large tea bags
1 1/2 tablespoons soy sauceGently roll the hard-boiled eggs on a counter so that the shell cracks into a crackled pattern. Place the water, the tea bags and the soy sauce in a saucepan and bring to boil. Add the crackled hard-boiled eggs, reduce heat and simmer for about 1 hour.Remove from the heat and leave eggs in the seasoned water until ready to peel and eat.For Sweet Tea Eggs, substitute 3 tablespoons of sugar for the soy sauce, and follow the directions above.
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crispy orange beef
1 (1 pound) flank steak, partially frozen
1/4 to 1/2 cup cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces dry orange peel, about 1/2-inch square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2-inch squares
1/4 cup water chestnut slices
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup granulated sugar
3 tablespoons soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oilThe flank steak should be frozen, but still pliable for easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2 x 2-inches. Coat the meat completely with cornstarch and set aside.Cut up dry orange peel into small pieces and combine in a small dish with hot pepper.Cut onion and combine in another small dish with water chestnuts.Mince garlic and green onion.Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.Set a metal strainer over a large receptacle (not plastic) in kitchen sink.Heat wok for two minutes over highest heat. Add oil and heat until it is very hot.Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef takes on a yellowish cast and the outside is crispy.Transfer to metal strainer in sink and pour oil and beef into it.Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let mixture boil until it thickens slightly.Add hot beef and then sesame oil. Stir once or twice and place on a warm plate.Serve immediately.Serves 4 to 8 as part of a larger meal.Serve with steamed rice.
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1 (1 pound) flank steak, partially frozen
1/4 to 1/2 cup cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces dry orange peel, about 1/2-inch square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2-inch squares
1/4 cup water chestnut slices
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup granulated sugar
3 tablespoons soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oilThe flank steak should be frozen, but still pliable for easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2 x 2-inches. Coat the meat completely with cornstarch and set aside.Cut up dry orange peel into small pieces and combine in a small dish with hot pepper.Cut onion and combine in another small dish with water chestnuts.Mince garlic and green onion.Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.Set a metal strainer over a large receptacle (not plastic) in kitchen sink.Heat wok for two minutes over highest heat. Add oil and heat until it is very hot.Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef takes on a yellowish cast and the outside is crispy.Transfer to metal strainer in sink and pour oil and beef into it.Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let mixture boil until it thickens slightly.Add hot beef and then sesame oil. Stir once or twice and place on a warm plate.Serve immediately.Serves 4 to 8 as part of a larger meal.Serve with steamed rice.
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crispy fish with sauce
4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 teaspoons minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon granulated sugar
1/3 cup soy sauce
2 teaspoons rice vinegar
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 teaspoon sesame oil
Shake of white pepper
Firm fish filetsSoak the dried mushrooms in water to cover, and set aside.Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl.Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small bowl.Combine cornstarch with water in a small dish.Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2-inch wide strips and place in dish with carrots.Heat wok over high heat for 2 to 3 minutes.Add vegetable oil and heat 30 seconds.Move the wok around so the oil coats the sides.Add ginger mixture and stir 15 seconds.Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil.Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.Cut fish filets into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry.Dip in beaten egg and coat well with cornstarch.Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish./html>
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4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 teaspoons minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon granulated sugar
1/3 cup soy sauce
2 teaspoons rice vinegar
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 teaspoon sesame oil
Shake of white pepper
Firm fish filetsSoak the dried mushrooms in water to cover, and set aside.Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl.Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small bowl.Combine cornstarch with water in a small dish.Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2-inch wide strips and place in dish with carrots.Heat wok over high heat for 2 to 3 minutes.Add vegetable oil and heat 30 seconds.Move the wok around so the oil coats the sides.Add ginger mixture and stir 15 seconds.Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil.Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.Cut fish filets into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry.Dip in beaten egg and coat well with cornstarch.Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish./html>
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chinese cabbage soup
Yield: 4 servings1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 tablespoons lard or vegetable oil
1 teaspoon soy sauce
1 thin slice ginger
3 cups boiling water
1 tablespoon salt
1 tablespoon sherryWash dried shrimp drain. Soak in hot water.Soak cellophane noodles separately in hot water for 15 minutes.Separate leaves of cabbage wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2-inch long sections.Slice pork thinly across the grain.Heat lard or oil in saucepan. Add pork slices and stir fry until whitish in color. Add dried shrimp with their soaking water, drained cellophane noodles, soy sauce, ginger, boiling water and salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes.Just before serving add sherry and bring to a boil again.
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Yield: 4 servings1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 tablespoons lard or vegetable oil
1 teaspoon soy sauce
1 thin slice ginger
3 cups boiling water
1 tablespoon salt
1 tablespoon sherryWash dried shrimp drain. Soak in hot water.Soak cellophane noodles separately in hot water for 15 minutes.Separate leaves of cabbage wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2-inch long sections.Slice pork thinly across the grain.Heat lard or oil in saucepan. Add pork slices and stir fry until whitish in color. Add dried shrimp with their soaking water, drained cellophane noodles, soy sauce, ginger, boiling water and salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes.Just before serving add sherry and bring to a boil again.
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chicken cubes with cherries, pineapple and lichees
Yield: 1 serving1 chicken breast
1 teaspoon sherry
2 teaspoons light soy sauce
1/2 teaspoon anise pepper
1 tablespoon chopped scallion
1 egg white
2 tablespoons cornstarch
2 cups vegetable oil
2 tablespoons granulated sugar
3 tablespoons ketchup
3 tablespoons vinegar
1 tablespoon cornstarch
1 cup lichee juice
1 cup lichee meat
1/2 cup maraschino cherries
1/2 cup pineapple chunksBone chicken and cut into cubes mix sherry, light soy sauce, anise pepper and chopped scallion together, pour over chicken and marinate for 30 minutes.Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast mixture.Heat oil to 325 degrees F. Deep fry chicken. Drain on paper towels.Mix sugar, catsup, vinegar, 1 tablespoon cornstarch and lichee juice in saucepan stir until thickened. Add lichee meat, cherries and pineapple. Stir until hot, then serve over chicken.
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Yield: 1 serving1 chicken breast
1 teaspoon sherry
2 teaspoons light soy sauce
1/2 teaspoon anise pepper
1 tablespoon chopped scallion
1 egg white
2 tablespoons cornstarch
2 cups vegetable oil
2 tablespoons granulated sugar
3 tablespoons ketchup
3 tablespoons vinegar
1 tablespoon cornstarch
1 cup lichee juice
1 cup lichee meat
1/2 cup maraschino cherries
1/2 cup pineapple chunksBone chicken and cut into cubes mix sherry, light soy sauce, anise pepper and chopped scallion together, pour over chicken and marinate for 30 minutes.Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast mixture.Heat oil to 325 degrees F. Deep fry chicken. Drain on paper towels.Mix sugar, catsup, vinegar, 1 tablespoon cornstarch and lichee juice in saucepan stir until thickened. Add lichee meat, cherries and pineapple. Stir until hot, then serve over chicken.
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crab stir fry
1 (8 ounce) package crab chunks
1 (10 ounce) package frozen Oriental vegetables
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
Cooked rice
Soy sauceCombine crab, vegetables, garlic and ginger in medium heated wok, using a small amount of cooking oil in wok. Cook until vegetables are heated through.Serve over cooked rice. Season with soy sauce.Yield: 3 to 4 servings
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1 (8 ounce) package crab chunks
1 (10 ounce) package frozen Oriental vegetables
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
Cooked rice
Soy sauceCombine crab, vegetables, garlic and ginger in medium heated wok, using a small amount of cooking oil in wok. Cook until vegetables are heated through.Serve over cooked rice. Season with soy sauce.Yield: 3 to 4 servings
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chinese crullers
1 loaf frozen bread dough
Oil for deep fryingThaw the bread dough overnight in the refrigerator. About 1 hour before using, remove it from the refrigerator and tear the dough into about 20 pieces. Roll each piece between your hands to form long rope shapes. Let them stand at room temperature for 1 hour.Heat oil for deep-frying. When oil is ready, take each strip of dough and pull, twisting both ends before dropping into the oil. Deep-fry until golden brown. Remove and drain on paper towels.This is not in the original recipe, but you can dust them with a mixture of sugar and cinnamon if desired.
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1 loaf frozen bread dough
Oil for deep fryingThaw the bread dough overnight in the refrigerator. About 1 hour before using, remove it from the refrigerator and tear the dough into about 20 pieces. Roll each piece between your hands to form long rope shapes. Let them stand at room temperature for 1 hour.Heat oil for deep-frying. When oil is ready, take each strip of dough and pull, twisting both ends before dropping into the oil. Deep-fry until golden brown. Remove and drain on paper towels.This is not in the original recipe, but you can dust them with a mixture of sugar and cinnamon if desired.
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canton almond cookies
3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup shortening (at room temperature)
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, blanchedMix flour, sugar, salt and baking soda. Add shortening cut in until mixture resembles cornmeal. Add egg, vanilla extract and almond extract. Mix until egg is absorbed and mixture is smooth. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork press an almond into the center. Bake at 350 degrees F for 20 minutes or until a pale golden brown. Remove from baking sheet cool on rack.
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3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup shortening (at room temperature)
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, blanchedMix flour, sugar, salt and baking soda. Add shortening cut in until mixture resembles cornmeal. Add egg, vanilla extract and almond extract. Mix until egg is absorbed and mixture is smooth. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork press an almond into the center. Bake at 350 degrees F for 20 minutes or until a pale golden brown. Remove from baking sheet cool on rack.
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