NEW YORK BAKERY STYLE CHINESE COOKIES
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
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
KRISTY'S ANCIENT CHINESE NOODLE COOKIES
These cookies are great because you don't have to bake them. I use raisins in this recipe, but you could use cranberries or any type of dried fruit, or none at all if you prefer. You could also use melted chocolate to drizzle on top to finish off these cookies.
Provided by Food Network
Categories dessert
Time 30m
Yield 30
Number Of Ingredients 6
Steps:
- Melt chocolate and butterscotch separately in a double boiler over barely simmering water, or in the microwave at 50 percent power.
- In a medium bowl, combine the melted chocolate and butterscotch, and set aside. In another medium bowl, combine Chinese noodles, peanuts and raisins. Mix in the melted chocolate mixture. Drop the batter by heaping tablespoons onto waxed paper and refrigerate until set, about 20 minutes. Decorate cookies with sprinkles.
CHINESE BUTTER COOKIES
Provided by Diana Kuan
Categories Cookies Dessert Bake Kid-Friendly Lunar New Year Edible Gift Party Small Plates
Yield makes about 40 small cookies
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- 2. In a standing electric mixer, cream the butter until smooth. Add the confectioners' sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms.
- 3. Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto the lined baking sheet, leaving 1 inch of space around each cookie.
- 4. Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days.
JEWISH BAKERY CHINESE DROP COOKIE RECIPE - (3.9/5)
Provided by á-6711
Number Of Ingredients 9
Steps:
- Cream the sugar and shortening, then add the egg and extracts - beat the mixture until light and fluffy Add flour, baking soda and salt, and ground nuts to mixture Roll the stiffened dough into a log about 15 inches long and chill Cut dough into ½ inch slices and place a Hershey's kiss in the center Place cookies on a pre greased cookie sheet about 1½ inches apart In a preheated oven, bake for 10-15 minutes at 350 degrees F
CHINESE COOKIES
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
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 RESTAURANT ALMOND COOKIES
It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.
Provided by Rosina
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
- Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.9 g, Cholesterol 7.9 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 38.9 mg, Sugar 4.2 g
CHINESE ALMOND COOKIES
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
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
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