Peking Duck Cookies Recipe

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1/4 teaspoonbaking soda
• 1/4 teaspoon baking powder
• 1/3 pound duck fat
• 2 large eggs
• 2 teaspoon almond extract
• 1 teaspoon 5-spice blend

1. Pre-heat oven to 350u0b0F.
2. Combine the flour, sugar, baking powder & soda and 5-spice in a mixing bowl. Add the weighed out duck fat (1/2 duck fat & 1/2 vegetable shortening works well too) and put the bowl in a freezer for 15 minutes to chill thoroughly.
3. Using a pastry cutter or bench scraper, cut the chilled fat into the flour mixture until it looks like coarse sand.
4. Add 1 egg and almond extract and stir with a rubber spatula, working everything into a dough. If it seems too wet, add flour a little at a time until you have a tight dough. Wrap in plastic and store in the refrigerator for at least two hours or overnight.
5. Portion 2 Tablespoon dough balls and press them into disks about 1/2 inch thick. Place evenly on a tray lined with parchment paper or a silpat, leaving about 1 inch of spreading space between cookies. (Optional: press a single blanched almond into the center of each cookie.)
6. Beat the remaining egg, and brush each cookie with egg-wash. Bake until golden and cooked through, about 15 minutes. Allow at least 15 minutes of cooling time.

flour, sugar, teaspoonbaking soda, baking powder, eggs, almond, blend

Taken from www.seriouseats.com/recipes/2012/12/peking-duck-cookies-recipe.html (may not work)