Chinese Cookies

Good morning and Happy Monday to you!

Oh, sorry, was that too exuberant this early?

As it happens, I’ve been told (several times in actuality), that I am waaaaaaaay too cheerful in the mornings.

the Fedex deliveryman will no longer make direct eye contact with me anymore…..

They’re just a bunch of grouches… except when I have cookies.Then everyone loves me. Or pretends to.

I’m guessing it’s the latter.

Chinese Cookies – adapted from King Arthur Flour

2 3/4 cups  unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 cup shortening*
1 1/2 teaspoons vanilla extract
2 teaspoons almond extract
1 large egg plus 1 egg yolk

*Either lard, butter or vegetable shortening, or a combination

Chocolate Glaze

1 1/4 cups (6 ounces) semisweet or bittersweet chocolate, chopped
1/3 cup butter
1 teaspoon vanilla
2 tbs. corn syrup

In a medium-sized mixing bowl, whisk together flour, sugar  and baking soda. Cut the cold butter, lard, vegetable shortening or whatever combination you choose to use into cubes, then cut the cubes into the dry ingredients until the mixture is evenly crumbly. Add the vanilla and almond flavor to the egg and yolk, and stir together.

Sprinkle the egg mixture over the flour mixture, then stir together until the dough is cohesive when squeezed. Roll the dough into 1 1/2-inch balls, and place them on a parchment-lined or ungreased baking sheet. Flatten the balls to about 1/2-inch thick.

Bake the cookies in a preheated 325°F oven for 16 to 18 minutes, until they feel set (a fingerprint will remain if pressed in the center). If you bake the cookies until they’re totally set (your fingerprint will spring back), they’ll be crispy to the point of rock-hard. Remove the cookies from the oven, and cool completely on a wire rack before glazing.

Glaze: In the top of a double boiler or in the microwave, melt together slowly the chocolate and butter. Stir in the corn syrup and vanilla. Stir until well-blended.

Assembly: Put a dollop of chocolate into the center of each cookie. Allow the chocolate to set before storing the cookies in an airtight container. Yield: about 3 dozen 3- to 4-inch cookies.


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