scambiarsi/exchange
The International Blogger Holiday Cookie Exchange was created & hosted by Lori (Fake Food Free) and Adrienne (Gastroanthropology) last year. They have decided to bring it back for 2011. Since Adrienne is unable to be a front-of-the-house host for 2011, Andrea (Food Embrace) is helping out as well. Pretty great group of ladies, right?
While I don’t post a lot of cookies, I do enjoy nibbling on them. With this, I knew I wanted to participate, especially when I saw the expectations. As part the recipe exchange I am to complete three tasks: (1) send a recipe to another blogger, a cookie you’d might find on a holiday cookie plate, (2) make the recipe another blogger has sent to me and (3) post about the recipe I made on, or before a given date.
So, here I am. Posting!
One of the reasons I like to participate in these virtual get-togethers is I am able to communicate with other bloggers around the world. Some blogs are new to me, some are familiar, and some I frequent regularly. For this event, I received this recipe for Chinese Almond Cookies from Nate (House of Annie), a blog in Malaysia. Interestingly, although I am not a regular reader of the blog, I have stopped over several times throughout the years. Similarly, Nate, Annie and I have been around for quite some time, which kind grandparents in the food blog world! With the boom of blogs in recent years, it is great to find those of us who have been sustained their postings for five or more years.
Nate sent me this was a delicious cookie cookie to try. Shortening is not a regular ingredent I use, unless I am decorating a cake and I am kneading the fondant. So, I wasn’t sure about the texture. Once I tried the recipe as is, a bright light bulb went off. Chocolate Drop Cookies! For years, I have been trying to duplicate the chewy crisp texture of chocolate drop cookies I find when I am in New York. The distinct texture is one that, until now, I haven’t been able to master at home. Don’t get me wrong. I have tried. Thankfully, I now know that shortening is the key!
Chinese Almond Cookie Recipe
3 cups all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ cup Crisco shortening
1 cup vegetable oil
1 ½ cup sugar
1 egg
1 Tbsp. almond extract
Preheat oven to 350°F (180 °C).
Sift flour, salt and baking soda. Add the remaining ingredients and mix till it forms a dough. Roll the dough into balls about the size of large marbles. Place them on cookie sheets about one and a half inches apart. Indent the center of the cookie using the back of a chopstick that has been dipped into red food coloring. Press down about halfway through the thickness of the cookie. Alternately, you can put a half slice of almond in the center in place of the red food coloring. Bake 10-15 minutes till the cookies are just lightly golden brown around the edges. Transfer to wire rack and cool.
Cook’s Notes:
From The House of Annie:
- Crisco really is the best brand for this but if you cannot find it, just any shortening.
- They use canola oil, but any vegetable oil will do.
From Mele Cotte:
Canola oil was used.
- I used a small cookie scoop to make the dough balls.
- Instead of using a chopstick, I used the back of a tablespoon measure.
- I don’t have food coloring in the house, but I do have gel pastes. I used a small amount of Christmas Red I thinned with water and used my finger to coat the cookies. (Yes, my fingertip was rosy for a day or two.)
- I did not add an almond slice to the red center.
{ 6 comments… read them below or add one }
They are beautiful! I can imagine biting into one right now :-d
Thanks for the great job.
What a fun recipe. Love the colorful center. It always amazes me what a difference the fat you use in a recipe makes.
I used to do cookie exchanges all the time growing up. Love the idea of a virtual one.
These almond cookies look so delicious. My mother used to make us cookies like these growing up and i’m looking forward to trying your recipe.
I’m participating in this exchange too and can’t wait to make my new recipe! Mine is also Asian, Green Tea Cookies. I love the idea of getting a different texture by using vegetable shortening. You’ve sparked my interest and now I’m going to have to experiment. Thanks!!!!
Happy Holidays!
I love simple cookies like this and the flavor of almond is one of my favorites. They look amazing. Thanks so much for participating.