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Chinese Almond Rounds

(6 Votes)
Chinese Almond Rounds
36 cookies
10 Min
8 Min

Our melt-in-your mouth version of the traditional style Chinese almond butter cookies taste as good as the ones you'd find in a Chinese restaurant. These yummy soft cookies with a crunchy almond in the middle are shaped like a coin and supposed to bring good luck. They'll surely bring you raves.

What You'll Need:
  • 3/4 cup sugar plus extra for sprinkling
  • 1 teaspoon baking powder
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup whole shelled almonds
What To Do:
  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl with an electric mixer on medium speed, combine 3/4 cup sugar, baking powder, butter, egg, water, and almond extract; blend well. Gradually add flour, blending on low speed until well mixed.
  3. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Flatten balls slightly with a glass then evenly sprinkle with sugar; press a whole almond firmly into center of each cookie.
  4. Bake 8 to 12 minutes, or until firm to the touch but not brown. Do not overbake. Immediately remove from baking sheets and cool on wire racks.



Love Chinese take-out? We've got our own easy and delicious versions of Wonton Soup and Beef and Broccoli Stir-Fry and a whole bunch more! Check our website for more favorites.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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We all enjoyed these cookies, the butter makes the cookie. I will use this recipe again.

can I use sugar substute as I am diabetic? Also, do you have to use butter? Thanks. Lola offense, but perhaps you should go to the "Splenda" and "Can't Believe It's Not Butter' sites.....this recipe has a lot of butter in it....I think if you tried to avoid it, you might as well not make the cookie. We try to avoid excess sugar/butter as well, I know it's not easy. Instead, I still make a lot of recipes, but LIMIT the amount we allow ourselves. It's all about portion size and moderation. BTW, this cookie was quick, easy, no-fuss. I used pecans instead of almonds. Not sure it will be on my top 10 cookies list however.

I love your recipes, they are simple and very good. The print out of them is excellent and ver easy to read.

These are also good with a marachino cherry instead of an almond for those who are allergic to nuts.

This is my absolute favorite cookie in the whole world. Thank you for sharing it.


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