Traditionally made for Chinese New Year, these cookies come directly from the source -- Melting Wok's mom.
2-1/2 cups arrowroot flour
1 cup sugar
1 Tbsp melted butter
1 large-sized egg yolk
120ml (4 oz) coconut cream or thick coconut milk
Place the arrowroot flour on a paper towel, put it in microwave-safe bowl, and microwave for 1-2 minutes. Set aside and let it cool. (The traditional way is to fry the flour in the wok or roast it in the oven.) Tip: Also microwave extra arrowroot flour for later, just in case you need to add more if the dough is too wet to knead.
Sieve the arrowroot flour and sugar into a big bowl. Add the melted butter, egg yolk and coconut milk. Knead until the dough is pliable. Tip: If the dough is too wet or too soft, add more flour, little at a time and knead until the dough gets more firm. If the dough is too dry, add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, preferably about 1/4-inch, and cut into shapes with a cookie cutter.
Arrange on a lined baking tray. I would use the silicone sheet (Silpat or similar). Bake at 350°F for 15 minutes.
Other useful tips: Make sure the dough is not too wet, otherwise it won't hold the shape. How does one know? Sometimes when you roll the dough out and cut it with a cookie cutter and place it on the baking tray, the shape disappears before your eyes. If this happens, add a little more arrowroot flour and knead it again. If the shape holds, you are good to go.
End Result: Crispy on the outside, and melts in your mouth when you bite into the center.
MARCIA'S ARROWROOT COOKIES
My friend Marcia shared this more traditional recipe in the comments on the earlier post. Makes 3-1/2 dozen.
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350°F. Line a baking sheet with a Silpat or parchment paper, or grease the baking sheet with butter. Set aside.
In a large bowl or in a Kitchenaid-type mixer, cream butter and sugar. Beat in egg and vanilla. In a small bowl, stir together remaining (dry) ingredients, and add to the egg mixture. Mix well. Flour your countertop or board, and roll dough to 1/8-inch thick (or slightly thicker, to taste). Cut into 2-1/2 inch rounds, and place on the baking sheet. Prick each cookie several times with a fork. Bake until golden, 8-10 minutes, or longer if your cookies are thicker.