Happy Chinese New Years! Here is the recipe I shared with you all in Chinese on Fairchild radio this morning with Deborah Moore. I made these cookies to celebrate Chinese New Years with my family this year. Almond cookies are usually eaten during this time of the year and I wanted to create a version which the whole family can enjoy together.
From childhood, I know these cookies have always been preferred by my elders and I’ve always thought of them as an “adult cookie.” This version I created is tailored for a Canadian-Chinese taste while maintaining the traditional almond flavour. I watched my parents and aunties enjoy these cookies, I was also happy to see the response from my husband who has a more Canadian palette. After tasting one for me as a guinea pig, he asked for more. Perfect, just the reaction I wanted.
Wishing you a very bright and happy Rooster year ahead!
– To bring egg to room temperature quickly, place in warm water for 10-15 minutes.
– To bring butter to room temperature quickly, cut butter into cubes and place inside oven with lights on.
– If your brown sugar has hardened and becomes to hard to use, you can quickly soften it up by placing it in the microwave for 15 seconds with a damp paper towel over it.
Indulge in other Vancouver moments with me
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