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Great cookie! Thanks for sharing.

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Chris Reynolds March 08, 2013

I made this recipe as posted except for a little extra almond extract. Next time I think I will double the almond extract and add more of the chopped almonds. Thanks for sharing.

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Lighthouse Rita April 30, 2010

We thought these were great! Great flavor. I did use egg white instead of yolk because I was worried about scrambled eggs on top of my cookies and white seemed more sensible.

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the4rcs October 09, 2009

Great tasting cookies !! Followed recipe as posted with no adjustments. Kids enjoyed them very much. Made for 1-2-3 hit wonders.

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weekend cooker June 03, 2009

These are wonderful. I did double the Almond Extract because we really like the flavor. The dough was very soft - probably due to our very high humidity in Tampa - to I put it in the fridge for about 30 minutes before shaping into cookies and then also between batches. The cookies took about 15 minutes to bake and are melt-in-your-mouth perfect. Not the rock hard ones we usually get in Chinese restaurants.

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Gloria in Tampa July 03, 2007
Chinese Almond Cookies