Chinese Butter Cookies Recipe | Epicurious Skip to main content Open Navigation Menu Menu Story Saved To revisit this recipe, visit My Account, then View saved recipes. Close Alert Close Chinese Butter Cookies Recipes & Menus Expert Advice Ingredients Holidays & Events My Saved Recipes MoreChevron Story Saved To revisit this recipe, visit My Account, then View saved recipes. Close Alert Close Sign In Search Search Recipes & Menus Expert Advice Ingredients Holidays & Events Video My Saved Recipes Chinese Butter Cookies By Diana Kuan February 5, 2013 Save Story save recipe 5.0 (1) Read ReviewsTriangle Email Pinterest Print Save Story To revisit this recipe, visit My Account, then View saved recipes. Photo by Diana Kuan Email Pinterest Print Save Story To revisit this recipe, visit My Account, then View saved recipes. Email Pinterest Print Save Story To revisit this recipe, visit My Account, then View saved recipes. Around the Chinese New Year, Chinatown bakeries fill up with tins of butter cookies, waiting to be given as gifts to relatives. Of course, they're still sold and eaten year-round, and once you have just one of these bite-size cookies, it's hard to stop. They're a tad less sweet than American cookies, but their rich butteriness makes them irresistible. Ingredients makes about 40 small cookies 12 tablespoons (1 1/2 sticks) unsalted butter, softened 3/4 cup confectioners' sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 1/2 cups self-rising flour special equipment Mixer with paddle attachment Cookie press Step 1 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Step 2 2. In a standing electric mixer, cream the butter until smooth. Add the confectioners' sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms. Step 3 3. Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto the lined baking sheet, leaving 1 inch of space around each cookie. Step 4 4. Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days. Reprinted with permission from The Chinese Takeout Cookbook by Diana Kuan, © 2012 Ballantine Books. Buy the full book on Amazon or Bookshop. How would you rate Chinese Butter Cookies? Leave a Review Tell us what you think Reviews (1) Back to TopTriangle If you lost your recipe for spritz cookies or just need a different one, this works very well. Buttery and light, there isn't much to them, but they are a great platform for tweaking or embellishment or just as a stand alone tea cookie. The recipe makes quite a lot! mavsflygirl Washington DC 12/17/2016 TagsCookieDessertChineseEast AsianAsianNut FreeEasyBakingStand MixerLunar New YearCookbooks See Related Recipes and Cooking Tips icon Gallery 35 Lunar New Year Recipes to Greet the Year of the Tiger These lucky Lunar New Year dishes are a delicious way to celebrate and welcome the Year of the Tiger. Chevron Chevron Read More Fortune Cookie Magic Shell Sundae A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream. By Matthew Trueherz Garam Masala No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more. By Suvir Saran Baked Sweet Potatoes This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals. 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