Chinese Almond Cookies

This is the second time I posted this recipe with a small change of ingredients. It is for famous Chinese cookies that everyone loves. This recipe uses blanched almonds, and the authentic recipe uses lard instead of shortening. I add coconut oil and shortening. For my taste, it is much better.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp baking powder
2  eggs
1/2 cup shortening
1/4 cup coconut oil
1 tsp almond extract
24 whole blanched almonds*
1 egg yolk, beaten

Directions:
Preheat oven to 350°.
Using an electric handheld mixer, in a bowl beat the sugar, shortening, coconut oil, almond extract, 2 eggs, flour, baking soda, and baking powder until well mixed.

Shape the dough into 24 small uniform balls and place onto ungreased cookie sheets.

 Flatten each ball with the flat bottom of a glass dipped in water.

Brush the top of the flattened cookies with egg yolk and place an almond in the center of each cookie.

Bake cookies in preheated oven for 15 minutes or until golden brown

* You can buy blanched almonds or bring a pot of water to boil and drop almonds into boiling water; Boil for one minute. Let almonds cool and remove skin.