CHINESE ALMOND COOKIES FOR SALE RECIPES

Steps:

• Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
• Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
• Gradually add flour mixture to butter mixture, beating at low speed until blended.
• Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
• Preheat oven to 350°.
• If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
• Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
• Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
• Easy Variations:
• Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step
• Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step
• Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step
• Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step

Steps:

• Preheat oven to 375 degrees
• Line cookie sheets with parchment paper.
• Cream butter and cream cheese in mixer bowl.
• Slowly add sugar and beat until fluffy.
• Beat in egg.
• Slowly add flour, baking powder, 2 tablespoons sprinkles and vanilla. Mix Well.
• Chill dough for at least 1 hour.
• Shape into 1 inch or so balls.
• Place on cookie sheet, 1½ inches apart.
• Bake for 8-10 minutes, just until the edges are slightly golden, you want them almost under baked for the perfect texture.
• Cool for just a minute on cookie sheet before transferring to cooling racks.
• Mix your powdered sugar with 2 tablespoons water and spoon over cookies immediately adding sprinkles before the glaze hardens.