I have made these almond cookies many many times since 2010, I usually bake them 2 or 3 times a year, and this must be the 10th time I am making them. :)
However when I made them this time round, I was a little smart-aleck and maybe a little over-confident and I didn't stick to the original recipe which used 50% butter and 50% margarine. I used just butter alone since I didn't have margarine in the fridge and I thought it wouldn't matter, big mistake. I didn't keep a close eye on my oven, and my 1st batch of cookies turned brown too quickly and were over-baked due to the higher fat content, luckily the 2nd batch was ok. So the moral of the story is, even if you have tried a recipe many times, don't anyhow change it if it works. :)
My hubby loves these cookies, since they are crunchy outside and crumbly inside. I love eating them too, once you get started on these cookies, it's really difficult to stop at one. They do keep quite well and taste good even after a few days, but usually they don't last that long in our household, my hubby and I can finish all 80 of them within 2 days. :)
Recipe adapted from my old recipe back in 2010, originally from Violet Fenying.
I am linking this post to Bake-Along: Chinese New Year Cookies, organized by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.