I was just playing or experimenting with my cookies. Instead of the vanilla extract, I used almond extract instead. The cookies turned out great, just as yummy. Guess this is a short-cut way for those of us who don't have ground almond on hands. I saw one sugi cookie recipe that uses ground almond, so I experiment with almond extract. I wonder why they called it sugi cookie instead of almond cookie when ground almond is used? Any idea?
Ingredients:
(A)
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda
(B)
1 tsp. almond extract
1/3 cup + 2 Tbp. canola oil
Method:
1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft/wet dough should form. Collect the dough together and knead the dough a few times.
2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.
3. Use the round end of a straw and lightly place an indentation in the middle of the cookie.
4. Bake at preheated 350'F oven for 15-18 mins.
~Yield about 62 small cookies
Hello Lily:
ReplyDeleteI love to see your babies. You are very lucky.
Also sugi cookies look very good.Will try in afternoon.
I am looking for a recipe for a food we has in Korea. It was like a roasted white potato kimchi and it was very yellow and just a little sweet. Any suggestions?
shere1111 at aol.com
Hi Shere,
ReplyDeleteSorry I'm not Lily but Lily is a great friend of mine. And those two are my babies. LOL! I will ask her to come and answer your question here or e-mail you. :)
Let me know how your sugi cookie turned out ya!
shere
ReplyDeletethis is lily here and i don't think i can help you in this recipe. could ask around my korean friends.
Hi! These cookies came out great...thanks for the recipe! :D BTW, what does "sugi" mean?
ReplyDeleteHi Cherry,
ReplyDeleteGlad you like it! Sorry, I also don't know what "sugi" means! LOL!
I see...I'm about to post this recipe on my blog and thought I'd check back to see if you knew what it meant! Do you think it might be "sugee" or "sugar"?? ;)
ReplyDeleteCherry,
ReplyDeleteI found this link
http://www.ibeli.com/showroom/product_details.asp?memberid=2631&prodid=4663&L2=92
It said 'sugee' means 'snow', maybe because the cookie is white? Traditionally they use ghee to make this cookie but as nowadays people are more health concious, we substitute it with oil instead.
Hi, can you tell me what is the difference between unbleached all-purpose flour and ordinary all-purpose flour?
ReplyDeletethx.
Hi my footprint,
ReplyDeleteUnbleached AP flour is AP flour that haven't been bleached, so is not as white as ordinary AP flour. You can use AP flour for this of course.
OIC, no wonder I saw the AP flour, at my regular grocer, as a little off white. I thought the AP flour was of inferior quality, so I stopped buying AP flour from him. Now I know, thx!
ReplyDeleteHi Lily,
ReplyDeleteI don't have canola oil, can I use corn or peanut oil instead? Will not using canola oil affect the taste of the cookie?
BTW, your babies are so cute & so adorable! Love your blog & you make me drool big time with the delicious food you cook.
Thanks,
Kat
Thanks Kat but I'm not Lily. :)
ReplyDeleteYes, you can use corn oil for this. But I'm not sure whether you can taste the corn oil in the cookie or not. Canola oil is a neutral oil and it doesn't have any strong taste.
Sorry, for calling you by the wrong name! :) Wasn't paying attention - have been reading quite a few food blogs lately, searching for some CNY goodies to make! Forgive me?
ReplyDeleteI just got done making the cookies since I have all the ingredients except the canola oil. They came out real well & like you said, melt in the mouth. No corn oil taste at all. Its amazing how the addition of the almond extract make it taste like the sugee cookie. A lot healthier too using the canola or corn oil instead of ghee.
This recipe is definitely a keeper. Thanks for sharing.
Kat
You're welcome Kat.
ReplyDeleteThanks for the feedback & glad you like the cookies. :)
Happy Chinese New Year!! I baked some sugi cookies and they did not turn out as well. It took a long time for my mixture to form into dough, it was very crumbly and i end up adding more oil. In the end, the cookies turn out crispy and did not have the melt-in-the-mouth/crumbly feel even though they look pretty! pls help me with this.Thanks.
ReplyDeleteHi Kerry,
ReplyDeleteMaybe you bake it for too long? Other than that, I really don't know. Since I used the same recipe to bake my sugi cookies and both times turned out just like I described. Sorry!
Happy CNY to you too!
Hello,
ReplyDeleteI made this last night, came out deicious & amazing textue with so simple recipe. But I did not add any flavor at all ie. vanilla or almond exacts and I added olive oil instead of canola oil.
Hi Sandra, glad you liked this recipe. This is one of my favorite CNY cookies. So easy to make and yet so yummy!
ReplyDeleteCan I just check 1 cup of flour is how many grams? I was trying the cornflakes cookies recipe as well, is 1 cup of flour the same weight as 1 cup of cornflakes?
ReplyDeleteSo sorry to ask such questions as I m a newbie to baking
No Anon, 1 cup of cornflakes is different from 1 cup of flour. Look through my right panel, I have listed a conversion chart, under it has cup to gram conversion. The cornflakes cookies is also delicious, better to use butter, more fragrant. Good Luck!
ReplyDelete