We lived in Hong Kong for 30 years, longer than I lived in the United States! In that time Chinese New Year became a traditional holiday for our family, rivaling the festivities of Christmas. This year Chinese New Year falls on Feb 12, 2021, and it begins on the evening before is celebrated for at least 3 days and often longer. It is a time of elaborate dinners, gift-giving, trips to the Victoria Park Flower Market, Dim Sum, and Lion Dances.
Food is central to Chinese New Year traditions in the way it is created, gifted, and consumed. There are customs and traditions going back generations in regards to the variety, shape, and color of the food. So when I saw Helen Au’s Vegan Chinese Almond Cookies I knew I had to make them.
Unfortunately, I do not have traditional wooden almond cookie molds. A quick google search will show you what I am talking about. However, as I was contemplating this challenge I came up with an amazing cheat! The basic premise of a cookie mold is to compress the sandy texture dough into a solid shape that can be turned out onto a baking surface. While living in HK for 30 years I became very adept at substitution and ingenuity- So I just reverse-engineered, and used what I have to create a mold - 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.
恭喜發財 Kung Hei Fat Choi!
From the husMait home kitchen.
husMait products used: