Beauty shot of Molly Yeh's Sprinkly Almond Cookies, as seen on Girl Meets Farm, season 10.
Recipe courtesy of Molly Yeh

Sprinkly Almond Cookies

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 35 min
  • Yield: 10 to 12 cookies
Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it’s the New Year; they’re kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.



Special equipment:
a 1 1/2-ounce ice cream scoop
  1. Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
  2. In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
  3. Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
  4. Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
  5. Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.