Best 18 Chinese Cookies Recipes

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 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 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 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 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.

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 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.

DOTTI'S CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift the flour, sugar, baking soda, and salt together in a bowl.
• Using two knives or a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in the almond extract and egg, and mix the dough together by hand. Turn the dough out onto a floured work surface, and knead a few times until the dough is smooth.
• Pinch off about 1 tablespoon of dough per cookie, and roll into a ball about 3/4-inch in diameter. Place the balls onto the prepared baking sheets, and flatten each slightly. Press an almond into the center of each cookie.
• Bake in the preheated oven until the cookies are barely golden, about 12 minutes. Cool on racks.

CHINESE ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees. Lightly butter 2 cookie sheets.
• Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended.
• Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended.
• Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie.
• Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation.
• Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.

CHINESE SESAME SEED COOKIES

Steps:

• Preheat oven to 350@. Combine seeds & coconut. Toast 7 - 10 minutes or until light brown. Set aside.
• Combine flour, baking powder, soda & salt. Set aside.
• In another bowl- cream oil & brown sugar, add eggs & vanilla, beating well. Add seeds & coconut, mix well. Blend in dry ingredients.
• Shape into 1" balls. Place on ungreased cookie sheet & flatten with a fork.
• Bake at 350@ for 12 minutes.

FAMOUS CHINESE ALMOND COOKIES

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.

CHINESE WALNUT COOKIES

Steps:

• Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
• Sift almond meal, diced almonds, flour and icing sugar 3 times.
• SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture.
• Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray.
• Bake for 20 minute Meanwhile, lightly beat the egg.
• After the cookies have baked for 20 min, brush the tops lightly with egg.
• Bake for another 10 min, and then brush the tops with egg again.
• Bake for 30 minute Cookies will keep for up to 2 weeks.

CHINESE - NEW YEAR ALMOND COOKIES

Steps:

• 1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla.
• 2. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 3. Roll dough by tablespoonfuls (15 mL) into balls.
• 4. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough.
• 5. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• 6. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes.
• 7. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

SIMPLE CHINESE ALMOND COOKIES

Steps:

• In a large bowl, cream together the butter and sugar.
• Beat in the egg and extract.
• Combine the flour, baking soda and salt together (I use a whisk) and then gradually add it to the creamed mixture.
• Roll into 1-inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Flatten with a fork. Press down 3-4 almond slices into the cookie (kind of on their side).
• In a small bowl, beat egg white and water together.
• Brush over cookies.
• Bake at 325 degrees for 15 minutes or until edges and bottoms are lightly browned.
• Cool for 2 minutes before removing to a wire rack to cool completely.

CHINESE ALMOND COOKIES

Steps:

• Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
• Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
• .
• To blanch almonds-.
• Place almonds in a bowl.
• Pour boiling water to barely cover almonds.
• Let the almonds sit for 1 minute and no longer.
• Drain, rinse under cold water, and drain again.
• Pat dry and slip the skins off.
• (Don't let almonds sit in hot water too long or they will lose their crispness).
• .
• To roast almonds-.
• Preheat oven to 350 degrees F.
• Spread nuts in one layer on ungreased shallow baking pan.
• Bake for 10 to 15 minutes, stirring occasionally, until golden.

CHINESE RESTAURANT ALMOND COOKIES

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.