First published in Good Housekeeping way back in 1917, these little sweets have been around for more than a century.

Bytes

 

Step back in time with a batch of Chinese Chews, a fascinating heritage cookie that has been a beloved fixture of holiday cookie platters for over a century. First appearing in a 1917 issue of Good Housekeeping magazine, these vintage treats are prized for their unique, delightfully chewy texture. Despite their intriguing name, they actually contain no traditional Chinese ingredients; historians believe the moniker likely came from the “exotic” reputation of dates and walnuts in early 20th-century America. Baked in a single pan and rolled in powdered sugar while warm, they compress into sweet, dense little logs that are absolutely perfect alongside a hot cup of tea or coffee.

 

Chinese Chews – Ingredients

3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped dates
3/4 cup chopped walnuts
2 large eggs

 For Finishing

1 cup powdered sugar, for rolling

 

Step-by-Step Directions:

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch metal baking dish.
  2. Combine Dry Ingredients and Fruit: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Toss the chopped dates and walnuts into the flour mixture, stirring until they are evenly distributed and coated in flour.
  3. Add Wet Ingredients: Crack the eggs into the bowl. Stir the mixture vigorously until the eggs are completely incorporated and no dry, powdery spots remain in the bowl.
  4. Bake: Transfer the sticky batter into your prepared baking dish, spreading it out evenly. Bake for 24/28 minutes. Watch them closely—you want them baked through but still soft, as overbaking will dry them out and make them impossible to roll.
  5. Shape and Coat: Remove from the oven and let the bars cool in the pan for exactly 10 minutes. While still warm, slice them into small rectangles. Gently roll each rectangle between your palms, compressing it into a small log shape.
  6. Roll in Sugar and Cool: Immediately roll each warm log in the powdered sugar until fully coated. Place the coated chews on a wire rack to cool completely before serving or storing in an airtight container.

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