Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pandan And Lychee Crinkle Cookies
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- Level: Easy
- Total: 2 hr 45 min
- Active: 30 min
- Yield: 35 to 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 54 mg
These festive red and green crinkle cookies feature two popular Asian flavors: pandan and lychee. Pandan is made from the leaves of the pandan plant and has a nutty, toasty flavor, while lychee is delicately floral. You can source the pandan paste as well as the lychee extract online. We recommend using pandan paste, not extract, for this recipe, as the paste has a more concentrated flavor and conveniently contains green food coloring so you don’t have to purchase it separately.
- Level: Easy
- Total: 2 hr 45 min
- Active: 30 min
- Yield: 35 to 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 54 mg
Ingredients
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Directions
- Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl as needed, about 2 minutes. Add the egg and beat to combine. Reduce the speed to low and add the flour mixture, mixing until just combined.
- Remove half of the dough and set aside. Add the freeze-dried strawberries, milk, lychee extract and red food coloring to the remaining dough in the bowl and beat on low speed until a uniform red color; transfer to another bowl. Clean out the mixer bowl and attachment; add the other half of the dough and the pandan paste and beat on low until a uniform green color. Cover and refrigerate both doughs until very firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners’ sugar in 2 separate bowls. Roll tablespoonfuls of dough into balls; roll in the granulated sugar and then generously in the confectioners’ sugar. Arrange 2 inches apart on the prepared pans. Let sit at room temperature for 20 minutes (this will temper the dough so the cookies crack when baked).
- Bake 2 of the baking sheets, switching them halfway through, until the cookies are cracked on top and just set around the edges, 14 to 16 minutes. Let cool 3 minutes on the pans, then transfer the cookies to a rack to cool completely. Repeat with the remaining baking sheet.
