Ingrédients pour New York Bakery Style Chinese Cookies
- Sugar
- Vegetable Shortening
- Egg
- 1 teaspoon vanilla extract
- OR 3 1/2 cups cake flour (Note: all-purpose flour substitution provided above)
- Baking Soda
- 1/2 teaspoon salt
- Unsweetened Cocoa Powder
- Milk
- Ground Walnuts
- Walnut Halves
- Candy Sprinkles
- Chocolate Star
- Chocolate Chips
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Comment préparer New York Bakery Style Chinese Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- For marble cookies: Divide the dough in half. Tint one half with cocoa powder. Gently swirl the two doughs together.
- Roll the dough into a log (approximately 1 1/2 inches in diameter). Wrap tightly in plastic wrap and chill for at least 30 minutes (this step is crucial for achieving the best texture).
- Slice the chilled dough into 1/4-inch thick cookies. Place them onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
11g
Carbs
5g
