Prep 30 mins
Cook 25 mins
My MIL makes these every Christmas, my kids love them, but they also claim that they hate dates, coconut, and walnuts! go figure! These keep for a really long time, so they are a good addition to your holiday treats to have on hand
- Mix the dry ingredients well, then add slightly beaten eggs.
- Bake in shallow greased pan in a thin layer at 325 for 25 minutes.
- Cut with a sharp knife while still warm, roll into logs, and roll in icing sugar or fruit sugar.
Thank You my mother also made these when i was young She passed away 7 years ago I lost the recipe Did a search for chinese chew and found this recipe This Christmas will be extra special thanks to you Lois M Debi
I had a very dear friend, Lloyd Self, who owned, baked, decorated, and was general factotum of the Village Bakery in Bergfeld Village, Tyler, Texas for many years -- the commercial bakery that produced "home made tasting" goodies. The Chinese Chews was one of his cookie staples and his recipe was only slightly different than this one, but his method for making them was different and I feel it might be the answer to the trouble some people have with rolling them. Lloyd dropped the batter onto an ungreased cookie sheet and pressed them down to about the size of a silver dollar. After baking they were easier to remove from the sheet and to roll. Hope this helps.
These are excellent!!!The only thing I couldn't do was roll into a log. When I tried it just broke up. They do make great squares, my DH ate 3 of them. I used the same size sheet Trisha used. Maybe it would have rolled if I had used a larger sheet?. Lois--I would like to know what size pan you use?.