Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Almond-Peanut Butter Cookies Recipe
    Lost? Site Map

    Chinese Almond-Peanut Butter Cookies

    Chinese Almond-Peanut Butter Cookies. Photo by mianbao

    1/1 Photo of Chinese Almond-Peanut Butter Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Buabette's Note:

    This came from a co-worker in Hawaii.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Cream shortening, peanut butter, and sugar in a large bowl.
    2. 2
      Add flour.
    3. 3
      Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
    4. 4
      Add the almond extract to the third well.
    5. 5
      Mix thoroughly.
    6. 6
      Knead for several minutes, roll into 3/4" balls.
    7. 7
      Press with forefinger and color indentation with red food coloring.
    8. 8
      Bake at 300° for 25 minutes.

    Ratings & Reviews:

    • on January 12, 2005


      This recipe made cookies just like ones from a Chinese bakery. Being in Japan, I recognized the ingredient "lye water", as a direct translation of "kansui", which is not liquid at all, but a type of powdered edible lye, used in Chinese cooking in Japan. I happened to have some, so was able to try out this recipe. (I would be very cautious of substitutions, however, lye scares me.) Between the lye water, and the unusual step of kneading the dough (I needed a little extra flour on my work surface for this), you get the characteristic crumbly or grainy texture of Chinese cookies. I followed the recipe exactly, but made only half a batch, using 10 g egg. Half of the recipe yielded 23, approximately 20 g cookies for me. Next time I'll definitely make a full batch, and maybe try almonds on top, instead of the red mark (which I applied with a tiny sponge and chopsticks, after making holes in the dough balls with my finger.) Thank you very much for this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Almond-Peanut Butter Cookies

    Serving Size: 1 (866 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 95.1
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 1.5 g
    Cholesterol 1.4 mg
    Sodium 17.2 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 0.2 g
    Sugars 5.3 g
    Protein 0.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes