Chinese Almond Cookies Recipe

In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.

Add the egg, then 1 egg yolk, beating to incorporate after each addition.

Add the almond extract and beat to combine.

Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.

Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch thick. Refrigerate the dough for 2 hours.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Unwrap the dough on a cutting board and cut into 25 cubes.

Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.

In a small bowl, beat the remaining egg yolk with the water.

Brush a thick layer of egg wash onto the cookies.

Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.

Bake for 35 minutes, or until the cookies are golden.

Let the cookies cool on a wire rack for 30 minutes before serving.

Enjoy!