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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Can you use shortening?[/quote]

I am experimenting with almond cookies.  I will try this one with lard which is supposed to be more authentic.

https://thewoksoflife.com/almond-cookies-chinese/

And I will try one with butter and one with shortening.

But, I need to find lard first!![/quote]

Godspeed.  Report findings back to DCUM when complete.[/quote]

I love almond cookies and want to know how this works out. I used to get almond cookies with Chinese takeout in Chicago years ago and haven't seen them in like two decades. [/quote]

OP here with an update.  I finally found the Morrell brand at Food Lion on Rockville Pike.  Thanks to the poster for this info.

As an avid baker, I was specifically looking for lard.  I know the different substitutes available.  I also understand hydrogenated oils, trans fat, saturated fat, etc.  But, sometimes, there is no substitute and butter is not always best.   The lard produced the crispiest, most delicious authentic-tasting cookie.  The lard produced a flavor similar to the cookies you get in a Chinatown bakery.  Crisco butter flavor produced a crispy cookie but did not have an authentic taste.  Butter was the worst.  It was a firm, puffy mound even though I flattened the dough.  It was nothing special.

[b]Almond Cookies[/b]

Mix in bowl:
2 ½ cups flour
1 t. baking powder
¼ t. salt

In a large bowl, cream together:
1 cup lard
1 egg, beaten
¾ cup sugar 
2 t. almond extract  
6-8 drops of yellow food coloring (optional)

Egg wash
1 egg + 1 T. water
Almonds (whole, blanched, slivered, etc.)

Add the flour mixture to the lard mixture and mix well.  Shape into a ball and flatten.  Wrap with plastic wrap and refrigerate for 30-60 minutes.

Scoop (with cookie scoop) and roll balls and flatten them (1/4 inch).  Brush with egg wash and press almonds into the dough.

Bake at 350 for 8-10 minutes till lightly golden on the edges.  Makes about 48 cookies.

I also tried King Authur's recipe which had almond meal and butter.  It's not authentic due to the almond meal but it was good.  Crispy edges and soft in the middle.  https://www.kingarthurbaking.com/recipes/chinese-almond-cookies-recipe

I did not try the Woks of Life recipe due to the comments about the metallic taste from the leavening agents.  [/quote]

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