These cookies are soft in the center, crisp around the edges, and perfectly sweet, with just enough almond flavor to fill your kitchen with the intoxicating scent of buttery almonds. Better yet, they have the seal of approval from my mom and the rest of my family, which is all I really needed. I hope Goong Goong’s beloved cookies find a home in your own family’s kitchen too.
- 1 cup (125 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick/113 grams) unsalted butter, softened
- 2/3 cup (130 grams) sugar
- 1 large egg
- 3/4 teaspoon pure almond extract
- 1 large egg yolk
- 15 sliced almonds
- Flaky salt, for topping
In a medium bowl, whisk to combine the flour, baking soda, and salt.
In another medium bowl, mix to combine the butter and sugar with a flexible spatula until smooth. Add the egg and almond extract and continue to mix until fully incorporated. Add the dry ingredients and mix until a thick dough is formed (it will be sticky). Cover the bowl with plastic wrap and chill until slightly firm but scoopable, about 1 hour.
Preheat the oven to 350 degrees F and line two large rimmed baking sheets with parchment paper.
Using a 1 1/2-tablespoon cookie scoop, measure out 1 1/2 tablespoons of dough and place on the prepared sheet. (Or use a spoon to scoop and roll the dough into a smooth ball, wetting your hands if the dough is still sticky.) Repeat with remaining dough, spacing them 3 inches apart. Wet your fingers with water to prevent dough from sticking and gently press down on the dough balls until they are 1/2 inch thick.
In a small bowl, whisk the egg yolk and use to lightly brush the tops of the cookies. Place an almond slice on each cookie.
Bake until cookies are golden brown and crisp around the edges, 16 to 18 minutes. Transfer the sheets to a wire rack, sprinkle with flaky salt, and allow cookies to cool on the sheets for 5 minutes. Transfer cookies to the rack to cool. Serve warm or at room temperature.
Cookies can be stored in an airtight container (a resealable bag works great) at room temperature for up to 5 days.
If the cookies come out of the oven looking less than perfectly round, don’t fret! The moment you transfer the sheet to a cooling rack (this only works when the cookies are still warm), grab a round cutter or glass that’s slightly larger than the cookies, place it directly over a cookie and gently swirl the cutter or cup in one direction. The cookie will bump around and gradually take on a rounder shape!
Recipe reprinted from “Mooncakes and Milk Bread” by Kristina Cho. Copyright 2021 by Kristina Cho. Photographs copyright Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC.