Did you know that tomorrow is the beginning of the Chinese New Year?
It's a huge celebration day for China and several other Asian countries! In order to celebrate the arrival of the "Year of the Horse", I made a batch of these Coconut Almond Cookies. Mmmmm.
|source: google images|
I totally admit, I know very little about the Chinese culture. I do know that this cookie would not be considered traditional food for the big celebration. It doesn't matter though, because this cookie is delicious enough to eat for any occasion!
While searching for an almond cookie recipe to make yesterday, I stumbled upon the recipe I used to adapt this cookie from. I was so excited, because it was my friend, and fellow blogger, Donna's recipe and it sounded wonderful! Donna blogs over at Hudson Valley Handymom where she writes about everything food to re-purposing old furniture to renovating your home! Her blog is totally worth checking out. She is amazing!
The original recipe for Donna's cookies can be found HERE. I made only a few changes to them. If you aren't a fan of coconut, feel free to leave it out and double up on the chopped almonds instead. Personally, I loved the combo of the coconut and almonds together!
Coconut Almond Cookies
Yield: about 3 doz. cookies
Servings - approx 36 cookies Serving Size - 1 cookie Points Plus per Serving - 3 Points+
Calories - 115.3, Total Fat - 7.2g, Carb. - 11.9g, Protein - 1.1g, Fiber - 0.5g
1/2 cup unsalted butter, at room temperature
1/2 cup butter flavored solid vegetable shortening
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/4 tsp. salt
2 cups all purpose flour (+1-2 TBS, if dough is too runny)
1/2 cup shredded coconut
1/2 cup finely chopped raw almonds
granulated sugar, for pressing
1/2 cup semi-sweet chocolate chips, melted, for drizzle
- Heat oven to 350 degrees F. Prepare cookie sheets by lining with parchment OR use a silpat.
- In large bowl, cream the butter and the shortening with an electric mixer . Add in the sugar and beat until well blended and fluffy. Add in the extracts and the salt. Beat until incorporated.
- Slowly add the flour to the butter mixture until combined. If the mixture seems too wet, add in a few more TBS of flour. If it seems too dry, a few TBS of milk can be added until the dough comes together.
- Mix in the coconut and almonds.
- Scoop out 1 TBS of dough and roll into a ball. Place on prepared baking sheet about 2" apart. With the bottom of a glass dipped in sugar, flatten balls to about 1/4" thickness.
- Bake in preheated oven for 10 -12 minutes or until the bottoms just start to brown.
- Remove from oven and allow to cool on baking sheet for a few minutes before removing to wire rack to cool completely.
- Melt the semi-sweet chocolate chips in the microwave or over a double boiler on the stove. Drizzle the chocolate over the cookies with a fork dipped in the melted chocolate.
This cookie is a yummy treat!! You can leave the chocolate drizzle of the top if you like...but I love the way it makes the cookie look and taste! I think you could make this cookie with all butter, if you like, but it would give the resulting cookie a harder texture than it has with the part vegetable shortening.
When my kids were little, they always thought it was fun to pair up menus with different cultural celebrations around the world. We still do this sometimes, now that my kids are grown, but not like we used to.
Do any of you celebrate the Chinese New Year? If so, what do you serve?
Here are a few other ideas for a fun Chinese New Year menu:
Wan Shi Ru Yi!
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