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Bob's Little Household Reference Library |
Chinese Cookies
From the collection of Elaine D. Keiser
Version
#1
2
cups butter
1
cup sugar
1
egg beaten
1
½ cups flour
2
teaspoons salt
2
teaspoons baking soda
1
cup each:
coconut
dates, chopped
nuts, chopped
1
teaspoon vanilla
1
cup candied cherries
Cream
butter and sugar. Blend in egg. Stir in sifted dry ingredients. Mix remaining
ingredients. Roll in balls size of walnut. Place on greased sheet. Press flat
with fork. Bake in moderate oven, 375°F, 15 minutes. NOTE: Walnuts, peanuts, or
pecans may be used. You may drop these into coconut before putting on sheet.
Version #2
1
cup softened butter
2
eggs
1
cup granulated sugar
2
teaspoons vanilla
2
cups unsifted flour
1
teaspoon baking soda
1
teaspoon salt
1
can (3 ½ ounces) Angel Flake sweetened coconut
1
lb. chopped candied fruits and peels
4
ounces candied cherries
1
cup finely chopped pecans
Beat
butter, eggs, sugar, and vanilla until light and fluffy. Add dry ingredients
and blend well. Stir in floured coconut, fruits, and nuts. Drop from top on
ungreased cookie sheet or roll small balls in palm of hand and place 2-in.
apart. Bake at 375°F 12 to 15 minute. Yield: 10 dozen.
