Just when you thought cookie season was over, I would like to introduce you to two traditional Chinese New Year Cookie recipes Hup Toh So and Almond Cookies.
Almond Cookies are created using traditional wooden molds, last year I demonstrated using husMait round cookie cutters and the bottom of husMait measuring cups. See that post here. The base of the 1/3 cup Stainless Steel Measuring Cup fits perfectly into the second smallest Stainless Steel Cookie Cutters and the 1/8 Stainless Steel Cup can be used in the smallest Stainless Steel Cookie Cutter.
This year I was able to go to Shanghai Street, in Hong Kong to buy the traditional wooden molds, and I am returning to Helen Au’s A Step Full of You for her Vegan Chinese Almond Cake Biscuit recipe. I love the way the traditional molds shaped the cookies.
Hup Toh So is a walnut cookie this year I am using a recipe from Daily Cooking Quest by Anita. If you are looking for a vegan version, I like this one from What To Cook Today, or simply replace the butter with vegan butter or vegetable shortening.
Products used in baking these recipes:Set of 3 Melamine Mixing Bowls
Stainless Steel Cookie Cutters
Stainless Steel Measuring Cups
Stainless Steel Measuring Spoons
Flour Scraper Set of 2
Essential Bakeware 5 Piece Set
Signature Bakeware 5 Piece Set