Asian-Style Nut Cookies. For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches. Gradually add flour, beating until mixture forms a ball.
Don't forget to check my other delicious Malaysian cookies like pineapple tart, almond london, milky arab cookies, cashew nut cookies and half moon cookies. Melt in your mouth coconut cookies, one of Malaysian well known classic cookies. The coconut flakes are dry fried, blended and then integrated. You can cook Asian-Style Nut Cookies using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Asian-Style Nut Cookies
- It’s of Cookie dough.
- Prepare 70 grams of Cake flour.
- You need 20 grams of Margarine or butter.
- You need 20 grams of Sugar.
- You need 1/2 of Egg.
- It’s of Nut filling.
- Prepare 70 grams of ★ Mixed nuts.
- Prepare 30 grams of ★ Your choice of dried fruit.
- It’s 10 grams of Ground sesame seeds or roasted sesame seeds.
- It’s 10 grams of Coarse glutinous rice flour.
- Prepare 1 of joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use….
- It’s 30 grams of Sugar.
- It’s 1 tbsp of Vegetable oil.
- You need 1 tbsp of Water.
- It’s 1 dash of Cinnamon (optional).
- Prepare of Egg wash.
- Prepare 1 of Beaten egg.
Traditional melt-in-the-mouth Chinese Peanut Cookies made gluten free using rice flour. They are a favorite during the Chinese New Year and popular throughout the year. One of the traditions surrounding the Chinese New Year is the practice of matching ingredients that are homonyms of auspicious words. Almond Cookies – these Chinese-style cookies are super crumbly and loaded with almond flakes.
Asian-Style Nut Cookies step by step
- For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency..
- For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches..
- Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold..
- Line the mold with plastic wrap or parchment paper..
- Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure..
- Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃.
- Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough..
- Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve..
- I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful..
Add nuts; toss well to coat. Spread in a single layer on a parchment paper-lined baking pan. In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan.