Chinese Cookies Food

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CHINESE COOKIES



Chinese Cookies image

These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store.

Provided by Vicki

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups white sugar
1 ½ cups shortening
1 egg
1 teaspoon vanilla extract
3 ½ cups cake flour
1 ¼ teaspoons baking soda
¾ teaspoon salt
½ cup ground walnuts
1 cup prepared chocolate fudge frosting

Steps:

  • In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Nutrition Facts : Calories 602.4 calories, Carbohydrate 73 g, Cholesterol 15.5 mg, Fat 32.8 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 336.3 mg, Sugar 38 g

CHINESE ALMOND COOKIES



Chinese Almond Cookies image

Chinese almond cookies are buttery, sweet cookies similar to sugar cookies but made with almond flour for a unique, nutty flavor. They're a must for Chinese New Year!

Provided by Garrett McCord

Categories     Dessert     Cookie     Almond     Chinese     Cookie

Time 2h35m

Yield 60

Number Of Ingredients 9

1 1/3 cups of almond flour , lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds

Steps:

  • Add one of the eggs and the almond extract: Mix them in on low speed until just incorporated.
  • Preheat the oven and prep the baking sheet: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Beat the remaining egg: In a small bowl, beat the remaining egg.

Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 14 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 15 mg, Sugar 4 g, Fat 5 g, ServingSize Makes 4 to 5 dozen cookies, UnsaturatedFat 0 g

NEW YORK BAKERY STYLE CHINESE COOKIES



New York Bakery Style Chinese Cookies image

This is my favorite cookie recipe, and they really are very similar to what they call Chinese Cookies in the New York bakeries. People really like them. They have a great flavor and an interesting texture. They are crisp and a bit crumbly once bitten into without being hard, and a great cookies for mailling. They are also versatile. The recipe is for vanilla cookies, but there are other decorating and add-ins that are listed in the recipe that make them even better. My favorite is to make them into marble cookies, as explained in the recipe. You can substitute all-purpose flour for the cake flour with very similar results, which I do quite often. Instead of 3 1/2 cups, use 3 cups plus 2 tablespoons all-purpose flour and 1/4 cup cornstarch, sifted before using. Also note that if using an egg wash to adhere decorations to the dough log, you can use just a yolk or white you have saved from another use instead. The time is estimated based on the marlbe cookie variation. It will take less if you're making them plain. It does not include chilling time.

Provided by Charmed

Categories     Dessert

Time 25m

Yield 40 smaller cookies

Number Of Ingredients 16

1 1/2 cups sugar
1 1/2 cups vegetable shortening
1 egg
1 teaspoon vanilla
3 1/2 cups cake flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
unsweetened cocoa powder (used for making either marble or chocolate cookies and explained below) (optional)
milk (optional)
1 egg, beaten with a bit of water for coating the log (optional)
ground walnuts (optional)
walnut halves (optional)
candy sprinkles (optional)
chocolate star (optional)
walnut halves (optional)
chocolate chips (melted with a small bit of vegetable shortening for piping) (optional)

Steps:

  • In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, then beat until light and fluffy.
  • Combine the cake flour, baking soda and salt. Stir into the creamed mixture until well-blended. The dough will be stiff, so you may need to use your hands to mix depending on the strength of your mixer.
  • Roll dough into a log about 15 inches long (or 2 narrower logs, about 10-12 inches each). If you find the dough falling apart too much, knead one teaspoon of milk at a time into the dough until it will hold up to shaping.
  • If desired, you can coat the log with ground nuts or colored or chocolate sprinkles before chilling and slicing. Beat the egg, egg white or yolk with a tablespoon of water, brush over the log, then roll the log in your choice of coating, pressing them in a bit.
  • Red and green sprinkles mixed together and used to edge the vanilla cookies is really nice around the holidays. Instructions for marble cookies are given below.
  • Wrap the dough tightly in plastic wrap or wax paper and refrigerate for about 1/2 hour. If you chill them longer, let the log sit out for a bit before slicing or the dough will be too hard and may crumble.
  • To bake, preheat oven to 350 degrees. Grease cookie sheets.
  • Unwrap dough and using a very thin, sharp knife, cut into 1/2 inch slices. This dough is a bit difficult to work with, and may tend to crumble. If it does, let it warm up a bit more before slicing.
  • Place cookies 1 1/2 inches apart on the prepared cookie sheets. If you prefer, gently adjust the edges of the cookies to make them as close to a circle as possible. Lightly press a chocolate star, walnut half, or any other similar addition in the center of each cookie.
  • Bake for 10 to 15 minutes, or until just barely browned around the edges and the middle has set. If making the smaller cookies, bake for 9-12 minutes.
  • Allow cookies to cool on the baking sheets for a few minutes before removing to a cooling rack.
  • One possible variation is melting some chocolae chips with a small bit of vegetable shortening and then piping a star onto the center of each baked and cooled cookie, then putting them in the refrigerator until the chocolate is set.
  • TO MAKE MARBLE COOKIES::.
  • Divide the finished dough in half, and add 1/3 to 1/2 cup unsweetened cocoa powder and 1-2 tablespoons of milk to one of the halves and blend well. Roll both flavors out to separate logs, then put one on top of the other and press lightly together. Twist in a few places and and fold the dough over on itself once or twice to marble the dough, but not too much because you want a nice distinct marble with a bit of thin, delicate swirls here and there and look really nice once they're baked. Then roll into one or two logs, chill, slice and bake as directed above.
  • For Christmas, try separating the dough into 3 or 4 parts, coloring one red, one green, and one chocolate, leaving a 4th section plain, and then marbleing. For Halloween, use orange coloring instead of plain marbled with chocolate dough. These look great with a chocolate star placed or piped onto the center of the cookie.
  • These cookies are nice and crisp without being hard, and will keep well kept in a covered plastic container or plastic bag.

Nutrition Facts : Calories 142.5, Fat 7.9, SaturatedFat 2.3, Cholesterol 4.7, Sodium 85, Carbohydrate 16.9, Fiber 0.2, Sugar 7.5, Protein 1.1

FAMOUS CHINESE ALMOND COOKIES



Famous Chinese Almond Cookies image

This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.

Provided by Engrossed

Categories     Dessert

Time 25m

Yield 46-48 cookies, 46 serving(s)

Number Of Ingredients 10

8 ounces margarine, softened (2 cubes, no subs)
2 1/2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg, slightly beaten
2 teaspoons almond extract
1/4 cup blanched slivered almond
1 egg yolk, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
  • In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
  • Beat in egg and almond extract until a smooth dough is achieved.
  • Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
  • Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
  • Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
  • Bake cookies for 15 minutes.
  • Let cool on baking racks or flattened paper bags.

Nutrition Facts : Calories 84.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 7.7, Sodium 87.5, Carbohydrate 9.8, Fiber 0.3, Sugar 4.4, Protein 1.1

CHINESE ALMOND COOKIES



Chinese Almond Cookies image

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.

Provided by Member 610488

Categories     Dessert

Time 35m

Yield 60 cookies

Number Of Ingredients 8

1/2 lb butter
2 1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg, slightly beaten
2 teaspoons almond extract
60 blanched almonds

Steps:

  • Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
  • Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

Nutrition Facts : Calories 60.6, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 52.9, Carbohydrate 7.3, Fiber 0.1, Sugar 3.4, Protein 0.7

CHINESE ALMOND COOKIES



Chinese Almond Cookies image

Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) -Jane Garing, Talladega, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
1 large egg white
1/2 teaspoon water

Steps:

  • Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CHINESE MARBLE COOKIES



Chinese Marble Cookies image

Posted by Chef #446736 on zaar forum: "This recipe appeared in our newspaper several years ago. It was from the "Dear Ask-it" column with this introduction: This is for M.F. of Canandaigua. It is a very close substitute for Sibley's original Chinese Marble Cookies. I make them all the time. It was submitted by K. L. from Hilton, NY. These are very crisp and delicious." NOTE FROM DES: One suggestion you might want to make if you decide to post this recipe is not to use a cookie scoop. By using a cookie scoop it will cause the chocolate to blend into the dough more than what is desired.

Provided by fawn512

Categories     Dessert

Time 25m

Yield 38 cookies

Number Of Ingredients 9

1 cup vegetable shortening (i sub butter)
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted

Steps:

  • Preheat oven to 400 degrees.
  • Beat the shortening with sugar and egg until light and fluffy.
  • Add egg, then vanilla.
  • Add dry ingredients and beat until well combined.
  • Add chocolate a little at a time, cutting in with a knife. Do not stir.
  • Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
  • Bake 8 to 10 minutes until lightly golden.
  • NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.

Nutrition Facts : Calories 98, Fat 6, SaturatedFat 1.9, Cholesterol 4.9, Sodium 49.4, Carbohydrate 10.6, Fiber 0.3, Sugar 5.3, Protein 0.9

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