Chinese Cookie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
3 cups cake flour
1 cup sugar
1 egg
½ tsp salt
2 tsp baking powder
1 tsp vanilla
6 T cocoa powder
½ cup (more as needed) semi sweet chocolate morsels, melted
chocolate sprinkles
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Directions: |
Directions:Preheat oven to 350º
Combine the cake flour, baking soda and salt and set aside.
In a medium bowl, cream together butter and sugar.
Stir in the egg and vanilla, beat until light and fluffy.
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.
Take 1/2 of dough and mix in cocoa powder.
On wax paper, roll each portion of dough into about an 8 x12 inch rectangle.
Chill for 30 minutes.
Place one chocolate rectangle over a plain rectangle. Remove wax paper on top.
Roll up tightly, jelly-roll style, starting with a long side; using wax paper to help roll.
Wrap in plastic. Refrigerate for1 hour.
Unwrap and cut into 1/4-in. slices.
Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Using knife, frost sides of cookies with melted chocolate then dip into sprinkles. |
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Personal
Notes: |
Personal
Notes: Growing up I enjoyed these Chinese cookies at a kosher bakery outside my neighborhood in Philadelphia. As a young girl, my best friend Gina and I ventured down the road to the kosher bakery to savor these cookies. As an adult, when visiting Philly I would pick up some cookies at the bakery on Haverford Ave now called Best Cake Kosher Bakery. The cookies today taste the same but have a different look. The original cookie was a swirl of chocolate and vanilla (like a pinwheel) with chocolate icing and sprinkles around the edges. The cookie now has the vanilla and chocolate mixed together with chocolate sprinkles on the side, and a dollop of fudge in the middle.
This recipe is my attempt to recreate the original cookie. I believe I mastered it!
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