Christmas Cookie Time

Chinese Almond Cakes
¾ cup sugar
¾ cup butter
2 Tablespoons water
1 teaspoon almond extract
1 egg
2 ½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole almonds (I have also used sliced or slivered almonds)
Heat your oven to 350 degrees. Beat together sugar, butter, water, almond extract and the egg until well blended. With a wire whisk, stir together the flour, baking soda and salt. Add to butter mixture. Mix well. Shape into 1-inch balls. Place balls 2-inches apart on ungreased baking sheets. Flatten balls slightly with the bottom of a drinking glass dipped in sugar. Press a whole almond firmly in the center of each cookie. Bake at 350 degrees for 7 to 10 minutes, or until firm to touch, but not brown. Be careful not to over bake. Remove from cookie sheet immediately. Makes 5 dozen cookies. These freeze very well, and won’t last long. Don’t ask me how I know these taste good frozen as well.