CHINESE ALMOND COOKIES
Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
- Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
- Wrap the dough in plastic and refrigerate for 1 hour.
- When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
- Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
- Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHINESE ALMOND COOKIES
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
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 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
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.
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
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
More about "chinese cookies recipes"
22 AUTHENTIC CHINESE DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
OLD-FASHIONED CHINESE ALMOND COOKIES - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST CHINESE COOKIES RECIPES | YUMMLY
From yummly.com
CHINESE WALNUT COOKIES RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE ALMOND COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST CHINESE FOOD RECIPES TO COOK AT HOME - THE …
From thespruceeats.com
CHINESE ALMOND COOKIES - COPYKAT RECIPES
From copykat.com
CHINESE FIVE-SPICE COOKIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY CHINESE COOKIES AND HOLIDAY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonEstimated Reading Time 1 min
40 BEST CHINESE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
CHINESE CHICKEN COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE ALMOND COOKIE - CHINA SICHUAN FOOD
From chinasichuanfood.com
10 BEST CHINESE COOKIES RECIPES | YUMMLY
4 EASY CHINESE FOOD RECIPES THAT ARE AWESOME • TASTE SHOW
From youtube.com
CHINESE CHEWS RECIPE FROM 1917 - LANA'S COOKING
From lanascooking.com
7 MOST POPULAR CHINESE COOKING METHODS YOU SHOULD KNOW
From chinahighlights.com
CHINESE COOKIES | EBAY
CHINESE PEANUT COOKIES - MALAYSIAN CHINESE KITCHEN
From malaysianchinesekitchen.com
25 TRADITIONAL CHINESE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
TOP 43 TRADITIONAL CHINESE COOKIES RECIPES
From mcswe.tibet.org
TRADITIONAL CHINESE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE COOKING: BASIC INGREDIENTS PLUS 23 RECIPES TO TRY
From kirbiecravings.com
10 MOST POPULAR ASIAN COOKIES - TASTEATLAS
From tasteatlas.com
17 CHINESE APPETIZERS TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
30 TRADITIONAL CHINESE DESSERTS AND PASTRIES - CHNDIET
From chndiet.com
THE BEST CHINESE ALMOND COOKIES - ASSORTED EATS
From assortedeats.com
CHINESE RECIPES | RECIPETIN EATS
From recipetineats.com
SHOP BY CATEGORY
From ebay.ca
LEARN TO PREPARE CRISPY CHINESE NOODLES CHAT RECIPE
From thehansindia.com
TRADITIONAL CHINESE COOKIES RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHINESE WALNUT COOKIE - CHINA SICHUAN FOOD
From chinasichuanfood.com
EVEN KIDS CAN ATTEMPT THESE EASY CNY COOKIES RECIPES
From nyonyacooking.com
27 DELICIOUS CHINESE RECIPES AT HOME - THE KITCHEN COMMUNITY
From thekitchencommunity.org
CHINESE RECIPES | ALLRECIPES
From allrecipes.com
MONSOON SPECIAL: THIS CHINESE BHEL RECIPE WILL AMP UP RAINY …
From food.ndtv.com
11 TRADITIONAL CHINESE FOODS YOU CANNOT MISS
From travelchinaguide.com
BEST TRADITIONAL CHINESE DISHES: 15 MUST-TRY CHINA FOODS
From chinahighlights.com
COOKIES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
You'll also love