Reviewed: Apr. 15, 2012

Absolutely delicious! I split the dough, flavouring half with chocolate and half with almond, and then shaped each ball of dough into a sausage shape. I then twisted the two different flavours of dough together and smoothed the sides to form one long, stripey roll of cookie dough! It looked so pretty that I decided to split this long roll in two again, rolling each half in different colour sprinkles. Once chilled, the consistency was perfect for slicing the dough into individual cookies. I would really recommend this recipe, though I did have to add some milk before I could chill it, as the mixture was very dry without!

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2 users found this review helpful

Reviewer:

SugarCookies

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

Superb. flakey, light and delicious.

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2 users found this review helpful

Reviewer:

Allen & Linda

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

One of the Best cookies I have ever made. Tastes just like what you can remember getting at bakery! I used butter flavored crisco and chopped pecans, because thats what I had. Hubby loved them!

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Rebecca

Reviewed: Feb. 14, 2011

These got rave reviews at work. I had to add water to make the dough manageable. Otherwise it was crumbs.

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8 users found this review helpful

Reviewer:

Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

Reviewed: Dec. 3, 2010

Wow! These are amazing! I was pretty worried because they were awfully crumbly when I was try to roll into a log, but after sitting in the fridge it made them stick a bit more and they are just perfect. I will definitely make again. I also got 3-4 dozen out of these ingredients as listed.

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7 users found this review helpful

Reviewer:

Darryl Jones

Reviewed: Oct. 19, 2010

I made these exactly as the recipe stated. They are identical tasting to the ones I buy at our local grocery store. They are great. The only slight problem for me was the dough was dry and crumbled a bit when trying to roll it.

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7 users found this review helpful

Reviewer:

debbie440

Reviewed: Jun. 27, 2010

I must have done something wrong, but I didn't have a good experience with these. I omitted walnuts and took other peoples recommendations and added the cocoa powder. They turned out looking like doodoo...the dough was not dough like. It was like it needed flour to become dough. It was runny, but not runny. I'm not making sense, but I followed the recipe exactly except for the walnuts and the cocoa powder. *sigh* I had so much hopes for this cookie, but I guess I'm doing it wrong. If anyone knows what I did wrong, let me know.

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Reviewer:

wildstyled

Cooking Level: Beginning

Reviewed: Feb. 14, 2010

My sister made these cookies for a Chinese New Year celebration we were attending. I love these cookies.....I'm sure I ate more than my share! Can't wait to make them for myself!! One of the best cookies I have ever tasted!

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5 users found this review helpful

Reviewer:

ceciliag

Reviewed: Nov. 23, 2009

I do the same as the last reviewer and these are the BEST COOKIES. They are EXACTLY like the bakery. I take a blob of the dough and mix in some Special Dark cocoa, like maybe 1/3 cup. No measuring really! I also do not put so much melted ganache in center. I have also pressed the center dot into chocolate jimmies. If you run into someone who knows what a Chinese Cookie is, they will fall over when they taste them. EXCELLENT

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Reviewer:

HUGGIBEAR

Reviewed: Feb. 27, 2009

This recipe is a very good base for the start of NY style chinese cookies. I added 1/2 tsp of almond extract and then marbled the dough with taking 1/3 of dough and adding in 1/3 c. of cocoa. Take and press it into the vanilla dough I omitted the walnuts as they gave it different taste then what I remember chinese cookies to have. I also melted chocolate chips with a bit of heavy cream to make the chocolate dollap in the center YUM

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9 users found this review helpful