Chewy cookies rich, `delightful'

Recipe Finder

May 09, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Anne Mayer of Baltimore was looking for a recipe for something she called Chinese Chews. They are a soft and chewy bar type of cookie, made with brown sugar and nuts. Sarah Nail of Fayetteville, N.C., sent in a recipe of her mother's for the Chinese Chews.

She wrote that her mother "lived her 79 years in Charleston, S.C., and made these chewies at least once a week and blessed everyone from her mail carrier, her doctor, to her many friends with these delightful treats."

I'm always searching for a simple and delicious cookie and these fit the bill. In fact, they are made using only one pot. The dough is a little stiff and sticky so I used a sheet of waxed paper to help press it into the pan. The recipe suggests cutting the bars in 1-inch squares, which makes sense because they are rather rich.

Chinese Chews

Makes 40 to 50 squares

1/2 cup butter

one 16-ounce box of light-brown sugar

2 eggs

2 cups self-rising flour

1 teaspoon vanilla

1 1/2 cups chopped nuts

Melt butter in a pot that is large enough to hold all the ingredients. Add sugar and eggs to melted butter and mix well. Stir in flour - mixture will be thick. Stir in vanilla and nuts.

Press batter into a greased 13-inch-by-9-inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool completely before cutting.

Per serving (based on 50 squares): 96 calories, 1 gram protein, 5 grams fat, 1 gram saturated fat, 13 grams carbohydrate, trace fiber, 13 milligrams cholesterol, 70 milligrams sodium


Oreta Hartman of White Marsh is looking for a recipe for a sugar-free angel food cake.

Arlene Hepner of Hot Springs, S.D., would like to have a recipe for making ciabatta bread.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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