Almond Chinese Chews Recipes

Steps:

• Preheat oven to 300°F Grease 13x9" baking pan; set aside.
• Beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended. Add almond filling; beat until blended. Sift together flour, baking powder and salt; fold into almond mixture. Spread batter evenly in prepared pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into 2" x 1.5" bars. Dust with powdered sugar.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Steps:

• Sift dry ingredients into a mixing bowl.
• Stir in dates and nuts.
• Add eggs.
• Mix thoroughly and spread into a greased 15 1/2 x 10 1/2 inch cookie sheet.
• Bake at 375 for about 20 minutes.
• Cut into squares or finger lengths.
• Remove to a cooling rack and roll in confex sugar if desired (I DO).

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix dry ingredients except confectioner's sugar. Add nuts and dates.
• Then add eggs which have been lightly beaten. Mix well.
• Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
• Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Mix together, 1/2 cup butter, 1/2 cup brown sugar, 1 cup flour spread into 9x10 baking pan press down bake at 350°F for 10 minutes.
• Mix together, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp baking powder, 1 cup coconut, 1 cup walnuts; spread over first layer bake at 350°F for 20 minutes.
• Cut into squares while still warm and roll in powdered sugar.