Chinese Thumbprint Shortbread Cookies
Crispy, melt-in-your-mouth traditional Chinese cookies with a distinctive thumbprint depression in the center. These golden pastries have a delicate buttery texture and subtle sweetness that makes them irresistible.
Story
These classic Chinese shortbread cookies, known as taosu in Mandarin, are a beloved traditional treat from the Jiangnan region. The signature thumbprint indentation not only creates their distinctive appearance but also helps them bake evenly while allowing room for a sweet center filling if desired.
Ingredients
lard, softened
100g
all-purpose flour
200g
powdered sugar
60g
vegetable oil
30ml
egg
1 large
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
Instructions
1
Prepare the fats
Let the lard soften at room temperature until pliable but not melted. In a separate bowl, combine the vegetable oil with powdered sugar and the egg. Beat with an electric mixer until the mixture becomes uniformly light yellow with no oil separation visible.
2
Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Sift the mixture twice to ensure no lumps and even distribution of the leaveners.
3
Combine wet and dry ingredients
Add the softened lard to the egg and sugar mixture. Beat until fully incorporated. Gradually fold in the dry ingredients using a silicone spatula, mixing just until a soft dough forms. Avoid overworking the dough to keep the cookies tender.
4
Shape and indent
Preheat your oven to 160°C (320°F). Roll the dough into 12 equal balls, about 25g each. Place them on a lined baking sheet, spacing well apart. Use your thumb to press a gentle indentation in the center of each ball, being careful not to crack the edges.
5
Bake to golden perfection
Bake for 20-25 minutes until the edges turn golden and the cookies are set. The centers should be lightly colored. Cool completely on the wire rack before serving—the cookies will firm up as they cool.
