Description
Celebrate Chinese New Year with these delightful homemade cookies featuring classic shortbread, festive shaker cookies with translucent centers, and chewy sesame-coated treats. Perfect for sharing joy and tradition with family and friends.
Ingredients
Scale
Shortbread Cookies
- 1 cup Unsalted Butter (or salted butter if needed)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract (can replace with almond extract)
- 1/2 teaspoon Kosher Salt (use less if using table salt)
- 2 cups All-Purpose Flour (can use gluten-free blend)
Shaker Cookies
- 1 cup Isomalt Crystals (or granulated sugar)
- 1 cup Royal Icing (for decoration)
Chewy Sesame Cookies
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Sesame Seeds (for coating)
- 1 cup Unsalted Butter (assumed same as shortbread)
Instructions
- Cream Together: In a large mixing bowl, combine the unsalted butter, powdered sugar, vanilla extract, and kosher salt. Beat until light and fluffy, about 3-5 minutes.
- Mix in Flour: Gradually add the all-purpose flour, mixing on low speed just until a dough forms. Avoid overmixing to keep the texture tender.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 3 hours to firm up.
- Roll and Cut Cookies: Roll the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut desired shapes. Place cutouts on baking sheet and chill again before baking.
- Bake Shortbread Cookies: Preheat oven to 350°F (175°C). Bake the shortbread cookies for 10-12 minutes until their edges turn golden brown. Remove and cool on wire racks.
- Prepare Shaker Cookies: Use two sizes of cookie cutters to create layered cookies. Melt the isomalt crystals until liquid and carefully pour into the larger cookie shapes to form the transparent centers. Allow to set completely.
- Assemble Shaker Cookies: Use royal icing to glue together the layers of cookie with the isomalt centers, creating festive and colorful shaker cookies.
- Make Chewy Sesame Cookie Dough: In a separate bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Chill and Roll: Chill the dough briefly, then shape into small balls. Roll each ball thoroughly in sesame seeds to coat evenly.
- Bake Chewy Sesame Cookies: Preheat oven to 325°F (163°C). Bake the sesame-coated cookies for 12-15 minutes until golden brown and set. Cool on wire racks.
- Decorate: Once all cookies are completely cooled, use the royal icing to decorate them with festive messages or traditional Chinese designs for celebration.
Notes
- Butter can be salted or unsalted; adjust salt amount accordingly.
- For gluten-free variation, replace all-purpose flour with a gluten-free blend.
- Chilling dough is crucial for easier handling and better texture.
- Be careful when melting isomalt as it is very hot; adult supervision recommended.
- Royal icing can be colored with food coloring to create vibrant decorations.
- Cookies store well in an airtight container for up to one week.
