These Chinese almond cookies are gently sweet, lightly crisp, and tender in the center. I think these are somewhere between crumbly shortbread and a bakery-style tea cookie. Chinese Almond Cookies are traditionally made with lard. This version uses butter because it’s what I had on hand. I browned half the butter for depth and warmth, while keeping the other half softened so the cookies still bake up with the classic texture I love. They’re cozy, nostalgic, and enjoyed wi

shortbread cookies that pair well with tea or coffee, easy to bake and quick to bake for a sweet treat

If you like a crispy and chewy interior cookie with a little depth from brown butter and sourdough discard, and it still gives you that toffee crunch, this is probably one you’ll make again.

cookies that spread just right and have those gorgeous crinkly edges