Chinese Almond Cookies (Hawaiʻi-Style Red Dot)
Straight from Grandma’s recipe box, made with a simple creaming method. These Chinese almond cookies are crumbly, not too sweet, and finished with the classic red dot. Optional almond topping included (not traditional Hawaiʻi-style).
Servings 36
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup shortening
- 1 large egg
- 1 teaspoon almond extract
Finishing
- red food coloring for stamping the classic red dot
Optional Topping
- sliced almonds optional; press on top after dotting (the red dot is the more common Hawaiʻi-style look)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the shortening, sugar, and almond extract until well combined. Then beat in the egg until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix using the pastry cutter just until a dough forms and is crumbly.
- Using a cookie scoop, scoop some of the dough and roll the dough into large marble-sized balls and place on the cookie sheet.
- Poke each dough ball with your finger to make a small dip in the center. Then dip the end of a chopstick into red food coloring and stamp (pressing into the dough) a dot in the center of the indent.
- Optional: press an almond (sliced) on top after dotting.
- Bake for 15-20 minutes, or until lightly browned. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!