Chinese Almond Cookies

Ingredients

• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar
• 1 large egg, divided
• ½ tsp almond extract
• 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
• ½ tsp baking soda
• ¼ tsp salt
• whole natural almonds

Instructions 

1. Line baking trays with parchment paper or silicone baking mats. Preheat oven to 325 degrees Fahrenheit.
2. Beat egg in a small bowl. Set aside.
3. Cream butter and sugar in a large bowl until light and fluffy. Beat in all but 1 Tbsp of the beaten egg. Set the saved portion aside. Add the almond extract to the butter mixture. Mix to combine.
4. Combine the flour, baking soda and salt in a separate bowl. Add to butter mixture and mix to combine.
5. Scoop the cookie dough and round into balls (about 1½ Tbsp each). Place on prepared baking sheets, 2-inches apart. Flatten to ½-inch thick with the bottom of a drinking glass.
6. Gently press a single almond halfway into the center of each cookie dough ball. Add ½ tsp water to the saved beaten egg and whisk together. Brush the tops of the cookies with the egg mixture.
7. Bake at 325˚F for 14 to 16 minutes or until lightly golden brown. Cool for 2 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container up to 5 days.