These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store.

Vicki
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  • Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.

  • Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Nutrition Facts

602.4 calories; 4.5 g protein; 73 g carbohydrates; 15.5 mg cholesterol; 336.3 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2006
I wanted to update my review since I got creative this year and wanted to share. They are still one of my all-time favorite cookies. This year I separated the dough into halves left one half vanilla and then separated the 2nd half into thirds. I added cocoa powder to one red coloring to another and green to the third and then marbled the cookies. I coated the outside with chocolate sprinkles. I do recommend using somethihg like beaten egg white to coat the logs before rolling in nuts or sprinkles as they adhere better. They came out so pretty and tasted great and were the highlight of my cookie tray. (The following is my old review). Thank you again! I had to try these since I've missed the cookies I used to buy in New York bakeries and these were definitely it! I did leave out the walnuts but instead tried to recreate some of the versions I remembered. I made the recipe twice; the first I left plain and used chocolate stars as a shortcut on some dotted some with chocolate chips and dipped some in chocolate sprinkles. For the 2nd batch I took about half the dough (maybe a tad less) and added about 1/3 cup unsweetened cocoa (and about 1 tsp of milk to make up for the dryness) and then swirled it together as I formed the log to make a marbled cookie (my remembered favorite version). I rolled the marble log in chocolate sprinkles and boy were they good and very impressive looking! Read More
(27)

Most helpful critical review

Rating: 3 stars
06/28/2010
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. Read More
(10)
53 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/30/2006
I wanted to update my review since I got creative this year and wanted to share. They are still one of my all-time favorite cookies. This year I separated the dough into halves left one half vanilla and then separated the 2nd half into thirds. I added cocoa powder to one red coloring to another and green to the third and then marbled the cookies. I coated the outside with chocolate sprinkles. I do recommend using somethihg like beaten egg white to coat the logs before rolling in nuts or sprinkles as they adhere better. They came out so pretty and tasted great and were the highlight of my cookie tray. (The following is my old review). Thank you again! I had to try these since I've missed the cookies I used to buy in New York bakeries and these were definitely it! I did leave out the walnuts but instead tried to recreate some of the versions I remembered. I made the recipe twice; the first I left plain and used chocolate stars as a shortcut on some dotted some with chocolate chips and dipped some in chocolate sprinkles. For the 2nd batch I took about half the dough (maybe a tad less) and added about 1/3 cup unsweetened cocoa (and about 1 tsp of milk to make up for the dryness) and then swirled it together as I formed the log to make a marbled cookie (my remembered favorite version). I rolled the marble log in chocolate sprinkles and boy were they good and very impressive looking! Read More
(27)
Rating: 5 stars
11/24/2009
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 Read More
(24)
Rating: 4 stars
02/27/2009
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 Read More
(13)
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Rating: 3 stars
06/28/2010
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. Read More
(10)
Rating: 4 stars
01/25/2004
It's true they really do taste like the ones you'll buy in a grocery store!! Papachef Read More
(10)
Rating: 4 stars
02/15/2011
These got rave reviews at work. I had to add water to make the dough manageable. Otherwise it was crumbs. Read More
(9)
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Rating: 5 stars
08/22/2006
Unbelieveable!! I have to agree with everyone else. I have always bought these cookies at the store but this recipe tastes even better!! Read More
(8)
Rating: 5 stars
12/06/2010
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. Read More
(8)
Rating: 5 stars
08/09/2007
Very good! Yes they are just like the ones my mom used to buy from the grocery store and I haven't been able to find. I used DH Creamy Homestyle frosting in Dark Chocolate Fudge. Also brushed the log of dough with egg white before rolling in the walnuts. Read More
(8)