Best Chinese Cookies Recipes

CHINESE ALMOND COOKIES

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

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.

CHINESE CHRISTMAS COOKIES

Steps:

• Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
• Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
• Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

CHINESE COOKIES

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.

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Steps:

• Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
• Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
• Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter, lard, and sugar until fluffy. Add eggs and almond extract and continue beating until smooth.
• Sift flour, baking soda, and salt together, and stir into butter mixture. Knead a bit with your hands to make a stiff, smooth dough.
• Form dough into 1 1/2-inch balls, and place 3 inches apart on a buttered baking sheet. Flatten with the palm of your hand, and center a whole almond on each cookie. Bake 10 to 12 minutes, until lightly browned on bottom but very pale on top. Cool on racks.

KRISTY'S ANCIENT CHINESE NOODLE COOKIES

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 COOKIES(N.Y. BAKERY STYLE)

Steps:

• 1. Combine the cake flour, baking soda and salt and set aside.
• 2. In a medium bowl, cream together the sugar and shortening.
• 3. Stir in the egg and vanilla, beat until light and fluffy.
• 4. Stir flour mixture into butter/sugar mixture.Dough will be stiff and kind of dry so you may need to use your hands to mix.
• 5. Roll dough into a log about 15 inches long, and roll in the ground nuts(if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least an hour or until firm.
• 6. Preheat oven to 350*. Grease cookie sheets.
• 7. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
• 8. Bake for 10 to 15 minutes in the preheated oven.
• 9. 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.

NEW YORK BAKERY STYLE CHINESE COOKIES

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.

CHINESE ALMOND-PEANUT BUTTER COOKIES

Steps:

• Cream shortening, peanut butter, and sugar in a large bowl.
• Add flour.
• Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
• Add the almond extract to the third well.
• Mix thoroughly.
• Knead for several minutes, roll into 3/4" balls.
• Press with forefinger and color indentation with red food coloring.
• Bake at 300° for 25 minutes.

CHINESE MARBLE COOKIES

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.

CHINESE BUTTER COOKIES

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 5-SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
• In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth.
• Add eggs and vanilla to the butter mixture and beat well.
• Add flour mixture to the butter mixture and beat until blended.
• Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
• Bake at 350° for 12-15 minutes or until done to your liking.
• Cool on wire racks.
• Makes about 3 dozen cookies.

ANCIENT CHINESE NOODLE COOKIES

Steps:

• 1. Melt chocolate and butterscotch pieces over hot water. Mix in noodles and nuts. Stir into melted mixture. Drop by tablespoonful onto wax paper. Chill. Makes about 6-8 dozen cookies.

CHINESE ALMOND COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!

CHINESE FIVE SPICE ALMOND COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine cookie mix and five-spice powder until blended. Stir in butter and egg until soft dough forms. Stir in almonds.
• Roll dough into 36 (1-inch) balls. Dip one side of each ball into coarse sugar. Place balls, sugar side up, 2 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges just begin to brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.

CHINESE NEW YEAR ALMOND COOKIES

Steps:

• Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
• Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
• To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
• To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

EASY CHINESE NEW YEAR COOKIES

Steps:

• Place chocolate and butterscotch chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Stir in noodles and peanuts.
• Drop teaspoonfuls of the mixture onto waxed paper. Let cool and set before serving, about 30 minutes.

CHINESE 5-SPICE COOKIES

Steps:

• Heat oven to 350ºF.
• Combine flour, five-spice powder, baking soda and dry pudding mix. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, mixing well after each addition.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
• Whisk powdered sugar, water and extract until blended; brush onto cookies. Sprinkle with nuts.

CHINESE MARBLE ALMOND COOKIES RECIPE

Steps:

• Preheat oven to 400 degrees Beat the shortening with sugar and egg until light and fluffy Add dry ingredients and beat until well combined Add Almond and Vanilla Empty mixer bowl batter into wider/larger glass bowl to cut in chocolate batter --don't over stir as want to keep chocolate distinct 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 Enjoy! Brewster suggests using 1/2" scoop and 1 tsp Almond.