Chinese Cookies Recipe. Gluten-Free Adaptable
Posted on 14th of September, 2011 by Lévana
Who knew they could be made right at home? And who knows why they are called Chinese cookies for that matter? I don’t think the Chinese have ever even heard of them. It’s a little like French kiss or French laundry or French goodness knows what else, which always leaves the French scratching their heads as to what that could possibly mean. Anyway, who cares what their name is, all they need to be is fabulous! Fabulous and streamlined, as here. The almond extract is their trademark, so don’t skip it. No problem making these cookies gluten-free!
I am giving you a large recipe, because the rolls you might want to leave unbaked will keep in the freezer a few weeks, and you will be happy to find them when you need them.
1½ cups sugar
2 cups margarine spread (health-food stores)
1¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs (only if you are restricted: use ½ cup flax mixture, page 224)
4 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour)
1 cup tapioca flour
⅔ cup semisweet chocolate chips, melted (very low temperature in a small saucepan, or 1 minute in a microwave)
In a food processor, cream the sugar, margarine, baking soda, salt, and extracts until fluffy and lemon-colored. Add the eggs and cream again until fluffy. Add the flour gradually and pulse each time only until just combined. Put the dough on a sheet of plastic wrap and flatten it out with your hands. Drizzle with the chocolate and fold the dough over twice to get a marbled effect. Shape rolls about 6 inches long and 2 inches in diameter, wrap them in plastic, and tie both ends with twisters. You will get about 5 rolls total. Refrigerate 2 hours or longer, until you are ready to use them, up to 3 days (freeze the rolls you intend to use later up to 4 weeks).
Preheat the oven to 325°F. Unwrap the rolls and slice ¼ inch thick with a sharp serrated knife, making sure they are all the same thickness so they bake evenly. Place the slices 1 inch apart on a cookie sheet lined with parchment paper. Bake 25 minutes. They will crisp while they cool; if they didn’t get crisp enough return them to the oven 2 to 3 more minutes. Store at room temperature in an airtight cookie tin. Makes about 5 dozen total.