CHINESE HARVEST MOON COOKIES
A variation of Chinese harvest moon cakes, I found this in "China : the culture" book. Very tasty and rich, so be careful! add more vanilla, if you so wish.
Provided by coconut.fiend.
Categories Dessert
Time 22m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large bowl. mix well.
- roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
- bake at 350F for 13 - 15 minutes, depending on your preference.
Nutrition Facts : Calories 1432.7, Fat 128.3, SaturatedFat 61.1, Cholesterol 244, Sodium 945.5, Carbohydrate 64.7, Fiber 8.4, Sugar 54, Protein 16.2
DUTCH DUO PENOTTI CHOCOLATE HAZELNUT X CHINESE SNOWY MOONCAKE
Mid-Autumn festival is coming on China! Snowy mooncake is one of the tranditional festival food. Let's be creative to DIY snow-skin moon cakes for your beloved family on this year! Proudly produced in the Netherlands,Duo Penotti Chocolate Hazelnut Spread not only applying on bread and biscuit, but also making various kinds of desserts. Let's celebrate the coming mid-Autumn festival with fusional Chinese style snow-skin moon cake made with Dutch Duo Penotti! Having a bite into this original yet traditional chocolate hazelnut caramel or vanilla filling moon cake is sure to delight kids and adults! It is convenient and delicious!
Provided by sharonwongpag
Categories Dessert
Time 1h30m
Yield 8 60g
Number Of Ingredients 9
Steps:
- Add hot water to premix powder, stir the mixture until it is smooth.
- Add in adequate amount of solid vegetable oil, and then add bamboo charcoal powder / green tea powder / Café 99 Coffee Powder for colour, stir until it is smooth 3. Cover the snow-skin under normal temperature for 10 minutes.
- Divide the skin into 8 portions, 25g each.
- Divide the fillings into 8 portions, 25g each.
- Flatten the skin, put the fillings inside, and seal it into a ball shape.
- Put fried glutinous rice flour on the moon cake mold, put the dough inside, press it with pressure on the table and done!
- Taste better when frozen.
Nutrition Facts : Calories 260.7, Fat 18.4, SaturatedFat 7.4, Sodium 12.7, Carbohydrate 20.3, Fiber 4.7, Sugar 11.7, Protein 6
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
CRESCENT MOON/STAR COOKIES
Make and share this Crescent Moon/Star Cookies recipe from Food.com.
Provided by lady_igrainia
Categories Dessert
Time 20m
Yield 96 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream shortening, sugar, vegetable oil, eggs, salt, and vanilla together.
- Mix flour, baking soda, and cream of tartar together in a separate bowl.
- Add slowly to wet mixture until thoroughly mixed.
- Roll into into one inch balls, then shape into crescent moons or stars.
- Flatten slightly with a fork.
- Bake at 350 degrees for 10 minutes.
- After cookies have been baked, sprinkle with powdered or colored sugar and top with cinnamon.
Nutrition Facts : Calories 322.3, Fat 18.3, SaturatedFat 3.5, Cholesterol 17.6, Sodium 159.8, Carbohydrate 36.7, Fiber 0.7, Sugar 16.8, Protein 3.2
HALF MOON COOKIES
This recipe comes from my buddy who makes these for her family every year. These can be challenging to make and be sure to use thick jam not jelly or your cookie will be a big mess. I am not totally sure how many this makes as they seem to get eaten as we go - but to seems to make quite alot. Prep time includes refrigeration overnight
Provided by Ceezie
Categories Kid Friendly
Time P1DT10m
Yield 48-60 cookies
Number Of Ingredients 7
Steps:
- Mix yeast into sour cream. Sift flour into large bowl. Add remaining ingredients and blend well. (Don't hesitate to use your hands to mix the dough). The dough will be similar to pie crust.
- Transfer to smaller clean bowl and cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees. Divide dough into equal portions. Take one portion, dust with flour and roll out on floured surface into an 8-10 inch circle (similar to a pie crust).
- Cut the circle into 8 triangle portions. Place jam in the center of each and roll up wide to skinny. Do not over fill cookies as the jam will leak out. Place on a baking sheet and bake 10-12 minute Dust cooled cookies with powdered sugar.
Nutrition Facts : Calories 119.7, Fat 9, SaturatedFat 2.1, Cholesterol 13.9, Sodium 92.5, Carbohydrate 8.3, Fiber 0.3, Protein 1.5
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