I don’t know why it’s taken me so long to share this cookie recipe with you. It’s been a favorite of mine for many years. The recipe comes from the China Moon cookbook by the late Barbara Tropp, a Bay Area chef and restaurateur who also spoke Mandarin Chinese. She was one of the leading voices and scholars on Chinese cooking, author of The Modern Art of Chinese Cooking (which I own 2 copies of).
Tropp knew traditional techniques and explained Chinese ingredients super well. She also created modern dishes for her restaurant, China Moon, that were really doable for home cooks. She was funny and friendly too, calling me one time after I sent her a thank you note. Food was fun to her, not precious as it’s often treated nowadays.