The first year that we lived in Maui, our next door neighbor brought us over a plate of the most delicious cookies as a gift for Chinese New Year. We loved them so much that I asked for the recipe which she very kindly shared.
There’s still time to make these to celebrate Chinese New Year. The first day of the Year of the Horse was this past Friday but Chinese New Year runs for 15 days ending with the Lantern Festival. (Find out more here.)
1 c Crisco (I used butter)
1 c sugar
2 tsp Almond Extract(<affiliate link)
3 c flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour(<affiliate link) 22-ounce (Pack of 4) and they turned out as delicious as I remember them)
1 tsp baking soda
¼ tsp salt
Preheat oven to 350 degrees F.
Cream the first 4 ingredients together in a medium sized bowl until the mixture is smooth. Sift in flour, baking soda and salt and mix until completely combined.
Scoop out a level tablespoon of dough. Form into balls and place on a cookie sheet lined with parchment paper.
Press flat using the bottom of a glass that has been lightly buttered and dusted with flour.
Place a red dot of red food coloring in the center of each cookie using a small cork. (I used a small tube of red gel food coloring and just squeezed out a little circle.)
Bake on the center rack for 10 to 15 minutes until very lightly golden brown around the edges.
Half a recipe yielded 22 three inch cookies. (When halving the recipe, I still used one egg.)
If you’re baking for more than two people… you might want to double the recipe. What you see on the plate is all that’s left of our batch an hour after baking them… they are that good!
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