According to my daughter, Sharon, the prices of cookies have gone up tremendously and so i told her to try making some. Here in the States, i have to bake our malaysian delights such as Kuih Kapit, Kuih Bangkit etc. as there are none to buy, only Vietnamese sweets are available in the Asian Stores. If you wish to bake some, please go to Lily's Wai Sek Hong and search for Labels : cookies or festival dishes and you can find the recipes there.
9 tbsp butter room temperature
2/3 cup confectioners' sugar/powdered sugar
1 egg yolk
8 ozs bleached all-purpose flour
A pinch of salt
Whole toasted almonds with skin
Dark chocolate, melted
Almond nips
METHOD
Cream butter and sugar until light and creamy. Beat in the egg yolk and salt, cream until well combined.
Add flour and mix until a dough is formed. Rest dough in the fridge for 30 minutes.
Take a marble-sized dough (I used a melon scoop), flatten and wrap around the almond. Shape into an oval cookie.
Place on lined baking sheet and bake in preheated oven 350 f for 15 minutes.
Remove cookies to cool on cake racks.
Melt chocolate in the microwave.
Coat cookies with melted chocolate by dunking cookies in the melted chocolate and removing them with a fork and place on cake rack. Top with almond nips before the cookies set.
Place cookies on small paper cases.
9 comments:
Like that you shape it oval.
Perfect gift for everyone :)
Hmm i think i like the idea of having a whole almond in the cookie!
look so nice and yummy!
These look like bought ones....so pretty and packed so nicely in a box.
wow, beautiful. Whoever received these will be delighted =)
Dear Aunty Lily,
Did you get your boxes from bakery shop too?
It's a great way to give to friends when we "pai nian" (house visiting). Very "classy" and beautiful.
Thanks for the great recipes!
ctlim and kchui
this box was kept when the Godiva chocolates were done. I think i have seen these boxes being sold in the stores too.
These are gorgeous! They look absolutely perfect! Perhaps I'll try my hand at them this week for Chinese New Year!
Thank you for sharing
Samantha
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