Chinese Cookies could be made right at home?
Who knew that? 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.this is the kind of stuff which always leaves the French scratching their heads as to what that could possibly mean. Anyway, who cares what their name is, if they are fabulous?
Fabulous and streamlined, just the way I make them here!
The almond extract is the trademark flavor in Chinese Cookies, so don’t skip it.
I am giving you a large recipe for Chinese Cookies, because you can leave the rolls in the freezer for weeks. You’ll be happy to find them when you need to bake!
No problem making Chinese cookies gluten-free!
- 1½ cups sugar
- 2 cups natural margarine spread (health-food stores)
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 eggs
- 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 spread, baking soda, salt, and extracts until fluffy and lemon-colored.
Add the eggs and cream again until fluffy. Add the flours 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 5 inches long and 3 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 350°F.
Unwrap the rolls
Slice them 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 3 dozen total.