I ran in to my neighbor while I was getting my mail today and she was only too happy to inform me that not only were all of her Christmas decorations up, but she had just completed the last of her holiday baking. I managed to smile and congratulate her on her incredible organizational skills. Then I wryly remarked that I would be expecting my cookie tin by the end of the week. Meanwhile, I was secretly wondering who in the world completes their Christmas baking before the end of November.
Good grief! It took me nearly a week to put up holiday window clings with my 3-year-old (we’ve since finished decorating the tree and the rest of the house) and I just finished making a few batches of Hawaiian Christmas cookies. But, that was only because we’re taking them to a Christmas party this weekend.
My run in with my neighbor made realize how far behind I am in my holiday baking. I still have to purchase the ingredients for one of my favorite Christmas treats—Chinese Tea cookies.
I grew up in Hawaii eating these traditional crunchy cookies. They are the perfect accompaniment to tea or coffee. They aren’t exactly the most decorative cookies out there (they look like nondescript tan discs), but they are thin and crispy and incredibly delicious. If you have ever been to Chinatown you might have seen them being sold as teacakes. They are quite large once fully baked–about 3 inches across, but you can make them smaller if you prefer munching on a smaller cookie.
CHINESE TEA COOKIES
Ingredients:
1 cup water
5 slabs (about 13 ounces) Wong Tong (Chinese brown sugar) Note: You can find Wong Tong in Asian markets or you can use 1-1/2 cups of regular brown sugar in place of Wong Tong.
1/2 cup white sugar
5-1/2 cups flour
2 tablespoons baking powder
1/4 cup honey
1 cup vegetable oil
2 eggs
Directions:
Bring water to boil. Break Wong Tong into pieces and add to water. Stir to dissolve. Remove from heat and stir in white sugar to dissolve.
Whisk together flour and baking powder.
Combine honey and oil; beat in eggs. Add to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.
Preheat oven to 350 degrees. Cover cookie sheets with parchment paper or Silpats.
Scoop dough onto cookie sheets and press flat. The traditional cookies measure 3 inches wide, but it’s fine to make them smaller.
Bake 12 to 15 minutes.
Cool slightly on cookie sheet, then move cookies to a rack. Makes 20 large cookies.
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