My husband’s Chinese-born husband’s grandma taught him how to make sweet and sour pork. She taught me how to prepare these sweet and sour meals, which Gramma always made until she passed away at the age of 94. Apple cider vinegar is the key.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
- Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
- Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the taste however I didn’t smash them enough. Even though, still none leftover.
Easy to make, light and tasty.
Followed the recipe as is. Came out chewy and delicious. The brown butter flavor was great.
Followed the recipe. These cookies were awesome. Can’t stop eating them. Thanks…
They’re good but I don’t think they stand out as special. My daughter likes to make them however , and she gets compliments from her classmates.
I made these with white chocolate and semi-sweet chocolate chips. I also left out the cornstarch because I didn’t have any. (I didn’t notice any problems with doing this.) My roommates gobbled them up! I’d definitely make them again 🙂
The dough was very sweet as well pretty gooey and on the thinner side. I refrigerated it for about 45 minutes until viscous enough to roll and hold together. I was concerned that they were too rich, but once they baked the flavor evened out nicely. I Baked them for 9 minutes on a light cookie sheet with wax paper and one darker cookie sheet with wax paper. The lighter cookie sheet cookies were super soft on the bottom. I had to flip them over and bake for an additional 6 minutes at 2 minute intervals to insure they didn’t burn. The darker cookie sheet cookies came out better, slightly golden brown on the bottom. Flavor was good but I didn’t love the texture. These were a little too light and “airy”. Think I’ll look for another recipe.
These was easy to put together they smell wonderful. I can’t wait to taste them. I followed the recipe except I made only half of the recipe. It made 15 cookies. They turned out great, very nice flavor, I will be making the again, Decorating with candy sugar for the holidays. Happy Cooking!