Best New York Bakery Style Chinese Cookies Recipes

CHINESE COOKIES

Chinese Cookies image

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

Ingredients

1 ½ cups white sugar
1 ½ cups shortening
1 egg
1 teaspoon vanilla extract
3 ½ cups cake flour
1 ¼ teaspoons baking soda
¾ teaspoon salt
½ cup ground walnuts
1 cup prepared chocolate fudge frosting

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

CHINESE MARBLE COOKIES

Chinese Marble Cookies image

Posted by Chef #446736 on zaar forum: "This recipe appeared in our newspaper several years ago. It was from the "Dear Ask-it" column with this introduction: This is for M.F. of Canandaigua. It is a very close substitute for Sibley's original Chinese Marble Cookies. I make them all the time. It was submitted by K. L. from Hilton, NY. These are very crisp and delicious." NOTE FROM DES: One suggestion you might want to make if you decide to post this recipe is not to use a cookie scoop. By using a cookie scoop it will cause the chocolate to blend into the dough more than what is desired.

Provided by fawn512

Categories Dessert

Time 25m

Yield 38 cookies

Number Of Ingredients 9

Ingredients

1 cup vegetable shortening (i sub butter)
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted

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.

Nutrition Facts : Calories 98, Fat 6, SaturatedFat 1.9, Cholesterol 4.9, Sodium 49.4, Carbohydrate 10.6, Fiber 0.3, Sugar 5.3, Protein 0.9

CHINESE COOKIES(N.Y. BAKERY STYLE)

CHINESE COOKIES(N.Y. BAKERY STYLE) image

These cookies are exactly what I remember getting from all the good New York bakeries when I was a kid.

Provided by Chris T.

Categories Cookies

Time 25m

Number Of Ingredients 9

Ingredients

1 1/2 c shortening
1 1/2 c sugar
1 large egg
1 tsp vanilla extract
3 1/2 c cake flour
1 1/4 tsp baking soda
3/4 tsp salt
1/2 c ground walnuts
1 c prepared chocolate fudge frosting(or homemade)

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.