Cny: dragon cookies

So I had a little cookie-baking party (by myself) over the weekend. I felt obligated to, because not ONLY was it Mardi Gras, it was also Chinese New Year and Valentine's Day. I'm not big on Mardi Gras or Valentine's Day, though... haha, but I was totally lovin on some Chinese New Year, and I made three types of cookies over the weekend: dragon cookies (loong peng), almond cookies (fah sang peng), and my own creation: orange-almond sugar cookies (which weren't too great, but you know). 

So I used a slightly altered version of this recipe for dragon cookies, and they turned out like a soft, crumbly, slightly-sweet sugar cookie. They were pretty darn tasty, too.

1 and 1/4 c all-purpose flour

1/2 c corn flour (this was the key alteration in my recipe--it gave the cookies a more "sugar cookie" texture than cornstarch would have)

2 tbsp dry powdered milk

1 c butter, softened

1 c powdered/icing sugar

1 egg

1 egg white

1 tsp vanilla

red gel food coloring

Preheat your oven to 350F and line a couple pans with wax paper. Then mix your AP flour, corn flour, and powdered milk in a mixing bowl.

Cream your butter with the sugar, egg, egg white, and vanilla in a mixer on a medium speed (I used a hand mixer--works fine) until it's smooth. 

Fold in the sifted dry ingredients and beat until combined. It should be sticky, and a pretty thick consistency.

Fill a pastry bag with a little of your mixture and (using a star tip--I used no 20) squeeze out your dragons on the wax paper. Since my tip was so small, my dragons didn't really turn out anything like a typical loong peng. I ended up just having a bit of fun and making snake cookies, caterpillar cookies, worm cookies, and a few dragons too.

Using a toothpick, dot two little eyes on each of your little dragons with the food coloring (or feel free to get creative here too haha).

Bake them for approximately ten minutes, but keep an eye on them. Mine cooked really really fast. When I took them out of the oven they were still a little soft, but they firmed up to the perfect crumbly-soft consistency as they cooled.



They were super delicious, easy, and fun. I think they'd be a great fun snack to make with kids.