Q&A: how to make a relatively hard, crisp and flat cookies?

Question by facobasten1984: how to make a relatively hard, crisp and flat cookies?
i wanna make chinese almond cookies that is not flaky, not gooey or fudgy. when you bake it , it will melt and spread so it will form a very flat cookies, yet hard.
which ingrendients i should use, be more or be less?

egg yolk
egg white

actually i prefer margarine/applesauce becoz im not really into milk.

advice, please …thanks!

PS: i dont want it greasy too. i prefer it dry . When you put the cookies on a paper it doesnt form that oily island

Best answer:

Answer by taratara80
bake them longer?

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Posted by in Chinese Cookies and tagged with cookies, Crisp, flat, hard, relatively | Trackback
  1. Beancake says:

    Chinese Almond Cookies

    2 3/4 cups sifted all-purpose flour
    1 cup granulated sugar
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (2 sticks/8 oz/226g) butter, margarine, or lard, softened
    1 large egg, slightly beaten
    1 teaspoon almond extract
    1/3 cup whole almonds, blanched

    Preheat oven to 325 degrees F (160 C).

    Sift flour, sugar, baking soda, and salt together in a bowl. Cut in softened buter until mixture resembles cornmeal. Add beaten egg, and almond extract, mix well.

    Shape dough into 1-inch balls and place 2 inches apart on ungreased cookies sheets. Place an almond on top of each cookie and press down to flaten slightly. Bake in slow oven (325F/160C) for 15-18 minutes. Cool on rack.

    Makes approximately 4 1/2 dozen cookies.

  2. jasmine r says:

    use pam butter

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