Chinese Almond Cookies

Chinese Almond Cookies

Tomorrow is Lunar New Year better known as Chinese New Year or Spring Festival. It is a celebration marking the beginning of a new year on the traditional Chinese calendar and is the Year of the Pig. The Lantern Festival is held on February 15th and I watched a video, and it is so festive and you see beautiful red and gold hues everywhere. Over the weekend, I baked Chinese Almond Cookies. These are one of my favorite cookies and I always wanted to make them. When Allen and I are in Chinatown I always buy some. I love the crisp bite, lovely tender texture and great almond flavor from the almond flour, almond extract, and almond in the center of the cookie. This cookie is said to represent the Chinese coins that symbolize prosperity and luck, so make some for good luck and pure cookie enjoyment.

Yield: 2 1/2 Dozen Cookies

Chinese Almond Cookies

Chinese Almond Cookies

These cookies symbolize Chinese coins

Ingredients
3 cups All-Purpose Flour

1/2 cup Almond Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

1 1/2 cups (2  1/2 sticks) Unsalted Butter, softened

So yummy and pretty

Chinese Almond Cookies

Chinese Almond Cookies

1 Large Egg

1 Egg Yolk, beaten for egg wash

1 teaspoon Almond Extract

2 tablespoons Water

30 Whole Almonds, blanched

Every bite is delightful

Chinese Almond Cookies

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt; set aside.

In a small bowl, add 1 egg and gently beat; set aside for egg wash.

Using a mixer with the paddle attachment on medium speed, cream sugar and butter until light and fluffy; 1-2 minutes.

Chinese Almond Cookies

All cooled down

Add 1 egg, water, and almond extract and mix just until combined.

Turn off mixer, add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until incorporated.

Almond Dough

12 to a tray

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Press one almond into the center of the dough ball and press gently with the palm of your hand.

Take egg wash and gently brush the top of each one.

Step 1: press almond in center

Step 2: press down with palm of your hand

Egg wash added with a pastry brush 

Chill in the fridge for 15 minutes.

Bake for 15 to 20 minutes or until the tops are golden brown.

Wait 3 minutes and then transfer to wire racks to cool completely.

Ready to bake!

For the recipe, visit Use Real Butter:
http://userealbutter.com/2011/01/23/chinese-almond-cookies-recipe/

For information on Chinese New Year, visit:
http://www.chinesenewyears.info/

Enjoy!

-Sophia/Two Frys

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

I am a big fan of White Chocolate Macadamia Cookies. The texture of the cookie is chewy and combined with the crunch from the macadamia nuts, and the sweetness of the white chocolate chips make it a perfect combo. While I was baking the cookies, the aroma from the oven reminded me of my late teen years when I worked at Mrs. Fields Cookies. I worked there for a few years and loved the smell of the cookies as they baked. Eating a warm one really brought me back to that time in my life. Working at Mrs. Fields was a fun job and maybe why so many years later, one of the reasons why I love to bake. See recipe below.

Yield: 2 1/2 Dozen Cookies

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Ingredients
2 cups King Arthur All-Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Light Brown Sugar, packed

1/2 cup Granulated Sugar

3/4 cup Unsalted Butter, melted and cooled

1 Large Egg, room temperature

1 Egg Yolk, room temperature

1 tablespoon Pure Vanilla Extract

1 cup White Chocolate Chips

1 cup Macadamia Nuts, chopped

Close-up

So yummy!

Directions
Heat oven to 325°F.

Line baking sheets with parchment paper.

In a medium size bowl, combine light brown and granulated sugars; set aside.

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Yummy white chocolate chips and macadamia nuts

Using a mixer with the paddle attachment on medium speed, mix the sugars, and cooled melted butter until light and fluffy; 1-2 minutes. Do not overmix.

Scrape bowl and mix for 5 more seconds.

Add egg, egg yolk, and vanilla extract, and mix just until combined.

Scrape bowl and mix for 5 more seconds.

1 cup each of macadamia nuts and white chocolate chips

White chocolate chips

Macadamia nuts

Turn off mixer, add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until incorporated.

Turn mixer off and with a spatula or wooden spoon gently fold in the white chocolate chips and macadamia nuts.

Form dough into disk shape, cover with plastic wrap, and chill in the fridge for 1/2 hour.

Fold in chips and nuts

Dough ready to chill

Ready to bake

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

 
Bake for 12 to 15 minutes or until edges are slightly browned.

Wait 3 minutes and then transfer to wire racks to cool completely.

For the recipe, visit Bunny's Warm Oven:
https://bunnyswarmoven.net/white-chocolate-macadamia-cookies/

Enjoy!

-Sophia/Two Frys

Pecan Sandies

Pecan Sandies

I wanted to make Pecan Sandies over the Christmas holiday but I ran out of time since I made 5  sugar cookie recipes and decorated hundreds of cookies. I am so happy I finally had a chance to make this recipe. I have to say it is one of my favorite cookies ever. The cookie has a great flavor and the pecans make it one amazing cookie. The crumb is chewy and the cookie is tender and full of pecans in every bite. See recipe below.

Yield: 2 Dozen Cookies

Pecan Sandies

Pecan Sandies

Pecan Sandies

Ingredients
2 cups All-Purpose Flour

1 teaspoon Baking Powder

3/4 teaspoon Coarse Salt

Yummy pecans in every bite

Pretty and tasty cookies

Delish Pecan Sandies

1/2 cup Granulated Sugar plus 1/4 cup for pressing onto cookies

1/2 cup Powdered Sugar

1 cup (2 sticks) Unsalted Butter, softened

1 Large Egg, room temperature

1 teaspoon Pure Vanilla Extract

1 cup Pecans, finely chopped

Pecan Sandies

Adding the pecans

Pecan Sandies dough

Directions
Heat oven to 375°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugar, powdered sugar, and butter until light and fluffy; 1-2 minutes.

Add egg and vanilla extract and mix until combined.

Damp paper towel, glass, sugar, and cookie scoop

Dough in the scoop

Sugar on the bottom of the glass to press onto cookie 

Turn off mixer, add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until incorporated.

Turn mixer off and with a spatula or wooden spoon gently fold in pecans.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Take the bottom of a kitchen glass and press onto a damp paper towel and then dip it into granulated sugar.

Ready to bake, yay!

Pecan Sandies just taken out of the oven

Gently press the glass onto each dough ball until about 1/2 inch thick.

Repeat for each dough ball.

Bake for 9 to 11 minutes or until edges are slightly browned.

Wait 3 minutes and then transfer to wire racks to cool completely.

For the recipe, visit I Am Baker:
https://iambaker.net/pecan-sandies/

Enjoy!

-Sophia/Two Frys

Fudgy Chocolate Sprinkle Cookies

Fudgy Chocolate Sprinkle Cookies

I love rich and fudgy cookies and this is a dreamy cookie for chocoholics like me. I made some of the cookies with nonpareils and the rest with chocolate sprinkles, since I had some nonpareils leftover from Christmas baking and wanted to use them up. Chocolate sprinkles are one of my favorite sprinkles ever and anxiously waited for the cookies to bake, and ate one a few minutes after they came out of the oven. I was so happy eating this warm and fudgy chocolate cookie. You can use dark or regular cocoa powder. I used King Arthur Flour Cocoa Rouge, which features a deep-red color and fudge-like flavor and it elevates the chocolate cookie flavor profile. This cookie is a rich and fudgy cookie with a crunchy bite from the sprinkles. It is not too sweet and packed with a rich chocolate flavor. See recipe below.

Yield: 2 Dozen Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

Ingredients
2 cups King Arthur All-Purpose Flour

1/2 cup Unsweetened Cocoa Powder (I use King Arthur Flour Cocoa Rouge)

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

Love chocolate sprinkles

Pretty nonpareils

Delish

1 1/2 cups Light Brown Sugar, packed

1 cup (2 sticks) Unsalted Butter, softened

2 Large Eggs

Chocolate Sprinkle Cookies 

Decadent and rich cookies

A view inside

1 teaspoon Pure Vanilla Extract

1/2 cup Chocolate Sprinkles

1/2 cup Nonpareils

My sprinkle coating set up

Dough ball ready for rolling into the nonpareils 

Dough ball fully coated

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, cocoa, and salt; set aside.

In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2 minutes.

Scrape sides of bowl with spatula.

Add eggs one at a time and mix well.

I really recommend King Arthur Flour Cocoa Rouge

Dough ball rolled into chocolate sprinkles

Add the vanilla extract and mix just until incorporated.

Turn off mixer and add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until combined.

Form dough into a disk, cover with plastic wrap, and chill in the fridge for 1/2 hour to 1 hour.

Pour sprinkles into a bowl and nonpareils in another bowl.

Ready to bake

Cookies right out of the oven

Cookies right out of the oven

Using a cookie scoop form dough into balls about the size of 1 1/2 tablespoons.

Roll each dough ball in the nonpareils and then the sprinkles completely covering each one.

Place dough balls on lined baking sheets set 2 inches apart.

Bake for 9 to 11 minutes or until the edges are slightly firm.

Let set in baking sheet for 5 minutes and then transfer to wire rack to cool completely.

For the recipe, visit Created By Diane:
https://www.createdby-diane.com/2014/06/chocolate-sprinkle-cookies.html

Enjoy!

-Sophia/Two Frys