Reviewed: Nov. 13, 2009

Made these for a Chinese book club meeting. They were loved by all. I did brush with egg before baking to get a golden glow as suggested. I also used almond silvers which were the perfect amound. I tripled the almond extract which made them flavorful.

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rlkeiser

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Nov. 7, 2009

Wow! These cookies are fantastic! The only thing I changed was adding about 1/3 cup finely chopped almonds and the egg wash that some other reviewers suggested. My kitchen hardly even got dirty. This is definitely a winner!

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Andersland

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Reviewed: Aug. 29, 2009

These cookies turn out even better than the Chinese restaurant! Listen to the author, you MUST use Lard (also known as manteca) if you want them to turn out the same as the restaurant cookies. I also used extra almond extract (2 tsp.) since I love the flavor.

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: May 28, 2009

I tried the half crisco half butter thing, and tripled the almond extract. It was delicious. My friend's are hooked. Every since I had these at a party I've been craving em, and this is as good as it gets. Mine was a little pale, so I'm going to try an egg wash (1 egg white 1 tsp of water) over it next time.

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chefmflores

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Reviewed: Apr. 16, 2009

This is a family fave now!

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Mar. 23, 2009

These cookies are so yummy I don't know why you need lard for this recipe plus lard is unhealthy and disgusting I used butter and they came out very good I will make this again without the use of lard. Many thanks

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malak

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Reviewed: Mar. 16, 2009

These are good cookies as written but they reminded me more of a "shortbread". I made a second batch with the following changes: I used half Crisco/half unsweetened butter and 2 tsps of Almond Extract. I follow the directions in the recipe to the letter but for the second batch I used my KitchenAid. I used the paddle to cream the shortening and butter together and then switched to the dough hook. I put all the dry ingredients in at one time and "kneaded" the ingredients together until crumbly. I then added the extract and egg and "kneaded" again. The dough wasn't as crumbly as the original recipe and came together nicely but I only got 57 cookies out of each batch using a 1" cookie scoop. This is going to make a great addition to my daughter's International Food and Dance Festival :-)) Thanks for sharing the recipe!

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chynared21

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

I did the half and half like one of the reviews said and doubled the almond extract. They turned out wonderful. Everyone loved them!! :)

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MONKEY81600

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Reviewed: Jan. 20, 2009

This is the ONLY almond cookie recipe I will make. Perfection!

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dcamp

Cooking Level: Expert

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jan. 19, 2009

delicious and original! i substituted 3/4 plain flour with bread flour and used olive oil instead of butter~but the cookies turned out great and people said they smelled good... **but note that use a little less sugar if you prefer them to be less 'heavy'.

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hazel

Cooking Level: Beginning

Living In: Hong Kong, Hong Kong (Sar) , China

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Reviewed: Oct. 23, 2008

I made these this afternoon. I used my stand mixer to mix the dough, which definitely was a must. I used half lard, half unsalted butter because I didn't have enough lard. I then rolled them into balls and rolled them in a spiced sugar mixture. I used the bottom of a drinking glass to flatten them. These are wonderful!

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BloodyMaryMorning

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Jun. 3, 2008

These were so good! I must have eaten half of them by myself. The recipe was simple and quick. I will definently make them again.

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Alyssa

Cooking Level: Beginning

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Reviewed: Mar. 31, 2008

Very good. I baked the cookies a few minutes longer until they turned brown.

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 9, 2008

This recipe is excellent - very easy to make and tastes great!

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askelly35

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 23, 2007

These cookies have quickly become a favorite in our household. My three children love to help bake them (and eat them!). They are sweet and tasty and a refreshing change from the typical chocolate chip or peanut butter cookie.

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TIARE1

Cooking Level: Intermediate

Living In: Citrus Heights, California, USA

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Reviewed: Apr. 26, 2007

very good. I liked the taste and the texture. I went with the lard for one batch and a combo of butter (unsalted) and lard for the second batch. I liked them both, but the butter and lard combo was just a little better in my opinion.

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Jo M G

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Reviewed: Mar. 3, 2007

We made 70 of these for a Chinese New Year party last week - every single one was eaten by the end of the evening. Will definitely do these again.

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benandtobysmama

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Reviewed: Feb. 19, 2007

These were great! Made them for Chinese New Year. They were everything I expected. I stuck straight to the recipe. Thanks!

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Jan. 26, 2007

great recipe, the cookies taste exactly like those i bought in chinese bakery, and easy to make too. i did increase the amount of almond extract to 3 tsp though.

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