Ever heard of a Italian cookie called a Chinese cookie?

Question by NozDontKnowMyNamz: Ever heard of a Italian cookie called a Chinese cookie?
Nothing at all to do with a fortune cookie. This cookie was a large soft sugar-cookie-like deal with a dollop of chocolate right in the center and chocolate sprinkles around the entire perimeter. I’ve had them in my youth but haven’t seen a one since and can’t find them online…

Any idea what I’m talking about?
appreciate the first answer much… a lot of info for sure. but the one I’m talking about doesn’t deal with fruit.

Best answer:

Answer by Ms. Diamond Girl

Florentines are an Italian cookie, filled with candied fruit.
They spread out while baking, like lace cookies, but are much chewier.

Cook Time: 10 minutes

1/3 cup butter (NO substitutes)
1/3 cup honey
1/4 cup sugar
2 Tbsp. milk
2/3 cup flour
1-1/2 cups assorted candied fruit, chopped

Line cookie sheets with silpat or parchment paper. Preheat oven to 325 degrees.
In heavy saucepan, melt butter. Stir in honey, sugar and milk and remove from heat. Add flour. Return to heat, stirring constantly, and cook over medium until the mixture thickens a bit, about 3-6 minutes. Remove from heat and stir in candied fruit.

Drop by teaspoonfuls 2″ apart onto prepared cookie sheets. Bake at 325 degrees for 10-12 minutes until edges are light golden brown. Let cool on cookie sheets for 2 minutes, then carefully remove and let cool on brown paper. If you use wire racks for cooling, the cookies may collapse through the wires – not what you want.


1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
4 eggs, beaten
1 tsp. anise extract
1 tsp. lemon extract
1 tsp. vanilla extract
4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda


2 c. confectioners’ sugar
2-3 tbsp. milk
1 tsp. any of extracts

Melt shortening and butter and cool. Mix eggs, sugar, anise, lemon and vanilla. Blend in melted shortening. Add flour, baking powder and baking soda. Mix well until it forms a soft dough. Dough will be easier to work with when cool. Place spoonful on cookie sheet. Bake at 350 degrees for 15-20 minutes.
Mix confectioners’ sugar, milk and extract to form desired consistency and drizzle on warm cookies. Sprinkle with nonpareils while still warm.

We make these Italian cookies at Easter and Christmas time


1 c. olive oil
1 tsp. salt
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
4 c. flour, sifted once with 4 tsp. baking powder
1 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
6 eggs

Mix all ingredients in large bowl until a dough consistency. Roll in a little flour to handle and break off small pieces. Roll and twist. Bake 8-10 minutes on greased pan at 350 degrees. Cookies will be very light after baking.


Confectioners’ sugar
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
A little milk

Mix and dip cookies in icing. Allow to dry before handling. Yield about 4-5 dozen.

hope these help. enjoy.

Know better? Leave your own answer in the comments!

Posted by in Chinese Cookies and tagged with called, Chinese, Cookie, ever, heard, Italian | Trackback
  1. Cali Iris says:

    I think you might be talking about this one.


    8 oz. butter or margarine, room temperature
    1/2 cup (4 1/2 oz.) sugar
    3 egg yolks
    1/2 tsp. vanilla
    2 cups plus 2 tbsp. (10 oz.) flour

    Cream butter and sugar 5 minutes at medium speed with electric mixer.

    Add egg yolks and vanilla. Mix till blended.

    Add flour and mix on low speed.

    Pipe dough with bag onto ungreased baking sheet into rosettes with #7 star tube.

    Bake at 400 degrees F for 7-10 minutes.

    Shape dough into 1-inch balls, place on baking sheet and flatten slightly with hands. Top with colored jimmies.


    2 1/2 cups confectioner’s sugar
    1/3 cup unsweetened cocoa powder
    1/4 cup (1/2 stick) margarine, softened
    1/2 tsp. vanilla
    3 tbsp. plus 2 tsp. milk

    Sift confectioner’s sugar and cocoa powder together; set aside.

    Cream butter. Beat 1 cup of the sugar mixture into butter. Add vanilla. Add remaining sugar, mixing alternately with milk.

    After cookies have cooled, pipe a large rosette (#4 tube) in center of cookie. Let frosting set before storing.

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