Almond Cookies

2 cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ cup margarine or butter, as preferred

½ cup shortening

¾ cup white sugar

2 eggs

2 teaspoons almond extract

¼ pound whole, blanched almonds (1 for each cookie)

1 egg, lightly beaten

1. Preheat oven to 325°F.
2. In a large bowl, sift the flour, baking powder, and baking soda. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar. Add the eggs and almond extract and beat until well blended. Add to the flour mixture, stirring.
3. Knead the dough into a roll or log. If you find 1 long roll too difficult to work with, split the dough into 2 equal pieces.
4. Cut the dough into 30–35 pieces. (If desired, lightly score the dough before cutting to get an idea of the correct size.) Roll each piece into a ball and place on a lightly greased cookie tray, approximately 2 inches apart. Place an almond in the center of each cookie and press down lightly.
5. Brush each cookie lightly with beaten egg before baking. Bake at 325°F for 15 minutes or until golden brown. Cool and store in a sealed container.

Fortune Cookie Origins

Although a Chinese restaurant meal wouldn't seem complete without them, the fortune cookie is an American creation. Restaurant chefs in both Los Angeles and San Francisco lay claim to having invented the popular baked cookie containing a special message. Today, fortune cookies are catching on in China as well.

Egg Custard Tarts

2 cups flour

¾ teaspoon salt

cup lard

½ teaspoon vanilla extract

3 tablespoons hot water

2 large eggs

½ cup evaporated milk

½ cup milk

¼ cup sugar

1. Preheat oven to 300°F.
2. To make the dough: In a large bowl, sift together the flour and salt. Cut in the lard, and then use your fingers to mix in. When it is mealy and has the consistency of breadcrumbs, add the vanilla extract and hot water and mix together to form a dough. Add another tablespoon of water if necessary. Cut the dough into thirds.
3. On a lightly floured surface, roll each piece of dough out until it is inch thick. Cut 6 circles that are each 3 inches in diameter, so that you have a total of 18 circles.
4. Place the circles into greased tart pans or muffin tins, carefully shaping the sides so that they reach the rim.
5. To make the egg custard filling: Lightly beat the eggs, and stir in the evaporated milk, milk, and sugar. Add up to 2 tablespoons of the custard into each tart shell, so that it nicely fills the shell but does not overflow.
6. Bake at 300°F for about 25 minutes or until the custard is cooked through and a knife stuck in the middle comes out clean.