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
BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES
I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
Provided by Steve_G
Categories Drop Cookies
Time 28m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- A couple of tips from helpful reviewers.
- The dough is meant to be on the dry side so it can be rolled, not dropped.
- If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
- Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
- Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
- Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
- Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
- Place oven racks in the upper and lower 1/3's of the oven.
- Preheat oven to 325°F.
- Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
- Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
- Mix until incorporated.
- Add dry ingredients and mix until just combined.
- Stir in chips and optional nuts.
- Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
- EVENLY space 9 on each cookie sheet.
- Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
- Cool on sheets to maintain chewy texture.
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
ITALIAN BAKERY COOKIES
These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
Provided by Molly Yeh
Categories dessert
Time 2h
Yield 1 1/2 dozen sandwich cookies
Number Of Ingredients 12
Steps:
- Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper and set aside.
- Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
- Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
- Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
- Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
BAKERY-STYLE "CHINESE COOKIES"
Looks nice and tastes delicious. You can freeze dough until ready to use. Cookies should be soft when removed from oven. Yield: approximately 6 dozen cookies READ MORE
Provided by Recipe By Dining In
Categories Desserts , Baking
Yield 30
Number Of Ingredients 12
Steps:
- Dilute cocoa with hot water and oil.
- In a separate bowl, mix next five ingredients to form dough. Add cocoa mixture to dough and mix for five seconds, just long enough to marbleize. Divide dough into four.
- Place on wax paper and roll into logs about 20 inches long; freeze for two to three hours.
- Slice each log into one-inch wide slices. Place cookies on cookie sheet, leaving space between them, as they will expand. Bake for 12 minutes at 350 degrees Fahrenheit.
- Melt chocolate (microwave for one and a half minutes) and margarine. Add corn syrup and pareve milk; mix.
- Using a teaspoon, drop a small dollop of the mixture onto the center of each cookie.
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
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