Sweetened Condensed Milk Cookies

This simple looking cookies are so deliciously buttery, soft, melt-in-your-mouth and you can't just stop at one!!

Ingredients:

1/2 cup (113 g.) unsalted butter (room temperature)

1/2 cup sweetened condensed milk

1 tsp. vanilla extract

1 1/2 cups plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

Some granulated sugar (for sprinkle)

Methods:

1. In a stand mixer, beat butter until smooth and creamy.
2. Add condensed milk and vanilla; mix until well combined.
3. In another bowl, whisk flour, baking powder and salt.
4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
5. Scoop about a tablespoon of dough and roll the dough into balls, lightly press to flatten the top of the dough with my 2 fingers, place onto a lined baking sheet, and sprinkle some granulated sugar over the top.  Repeat until all is done.
6. Bake in a preheated oven of 175 degree Celsius for 10-12 minutes. 
7. Remove from oven and let it cool on the pan for a few minutes, then transfer to a cooling rack to cool completely, and store in an airtight container.

I adapted this recipe from 'recipejournal101' with a slight adjustment to suit my baking preference.

Piped Matcha Butter Cookies

This is a late post!  I try a hand on this Matcha Butter Cookies for CNY but only managed to get it posted in my Blog now ~ smile ~

Ingredients:

80g unsalted butter (room temperature)

35g icing sugar

6g Matcha powder (sifted)

24g cornstarch/cornflour (sifted)

65g cake flour (sifted)

Scant 1/8 tsp salt

Methods:

1. Using a stand mixer, beat butter, sugar and salt until lightened in color but not too fluffy.
2. Add in cornstarch/cornflour and beat until smooth.
3. Add in cake flour and fold in using a spatula until no trace of flour is seen.
4. Transfer into a large piping bag fitted with tip of choice.
5. Pipe cookies onto a lined baking sheet.
6. Bake in a preheated oven of 155 degree Celsius for 10-12 minutes, rotate tray and bake for another 10 minutes.

This recipe is adapted from 'Loving Creations for You' with slight adjustments to suit my baking preference.

This year, I baked 4 types of cookies for CNY.  The other 3 types are my favorite melt-in-the-mouth cookies.  If you are interested in these recipes, click the link below:-

(1)  Cranberry German Cookies [link]

(2)  Kuih Momo [link]

(3)  Melt-in-your-mouth Pineapple Tarts [link]

Soft Sugar Cookies

Ingredients:

(A)  Cookies

1 1/4 cups + 2 tbsp. plain flour (sifted)

1 3/4 tsp. baking powder (sifted)

1/4 tsp. salt

114 g. unsalted butter (softened)

1/2 cup granulated sugar

1/2 large egg

1 tsp. vanilla extract

1 1/2 tbsp. milk

(B)  Cream Cheese Glaze

2 oz. cream cheese (softened)

7 g. butter (softened)

1/2 cup icing sugar

1 tbsp. milk

1/2 tsp. vanilla extract

(C)  Topping

Christmas sprinkles

Methods:

(A)  The cookies

1. In a bowl, mix flour, baking powder and salt.
2. In a mixer bowl, cream butter and sugar until light and fluffy.
3. Add egg, vanilla, milk and beat until combined.
4. Add the flour mixture and mix until dough forms.  Do not overmix.
5. Scoop dough into 1 1/2 tablespoon balls and place on a lined baking sheet.  The size of the cookies is as per your preference.
6. Slightly flatten tops with the bottom of a flat cup, with a piece of parchment paper place on top of the cookie.
7. Bake cookies in a preheated oven of 175 degree Celsius for 9-11 minutes.  The edges are set but centers still pale and soft.  They will firm up while cooling.
8. Place cookies on a wire rack and let it cool completely before glazing.

(B)  Glazing and decorating

1. In a bowl, beat cream cheese and butter until well combined with a hand held mixer.
2. Add in icing sugar, milk and vanilla.  Beat until silky and spreadable.
3. Spoon glaze on top of the cooled cookies.
4. Add Christmas sprinkles.
5. Let rest 1 hour for a soft-set finish (not messy).
6. Place in airtight container.
7. I place my cookies in the fridge, as the country that I am from is having hot and humid climate.  Thus, I will bring it out of the fridge for 10 minutes before eating.  

Cookies dressed for the holidays!

Extra Tips:

• Don't overbake - pale = soft.
• For thicker cookies, chill dough 20 minutes before baking.
• For perfectly round cookies, gently push edges in while still warm.
• Glaze sets faster on a wire rack than on parchment.

This beautiful cookies is adapted from 'Lori's Recipe Journal' with slight adjustments to suit my baking preference.

Tri-Color Christmas Spritz Cookies

What not to love of this colorful cookies.  It helps brightens and brings cheers to this holiday season. At the time of baking this cookies, I don't have any red gel coloring, so I just use whatever colors that is available: green and orange.

Ingredients:

227 g. unsalted butter (room temperature)

1/3 cup sugar (add more if you prefers sweeter)

1/2 tsp. vanilla extract

1 large egg

2 1/2 cups plain flour (sifted)

1/4 tsp. salt

Green gel food coloring

Orange gel food coloring (use red if you have)

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat on medium-high speed until light and fluffy.  Add vanilla extract and egg and mix until combined.  Reduce the mixer speed to low, add the flour and salt, and mix until just combined.
2. Remove all but 1/4 cup of the dough to a flour-dusted surface and set aside.  Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3-4 drops.  Mix on low until dough is completely green.  Remove the green dough to a flour dusted surface and gently fold until it comes together.  Wipe the mixer bowl and whisk clean of the green coloring.
3. Place another 1/4 of the reserved white dough back into the bowl.  Add enough orange/red gel coloring to color it a vibrant red like a fire truck, 3-4 drops.  Mix on low until the dough is completely red.  Remove the dough to a flour-dusted surface and gently fold until it comes together.
4. To pipe the cookies: tear off 2 ping pong balls size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size of the red dough.  Repeat pattern until the barrel is filled (you will not use all of the dough).  Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions.  Press the cookies onto an ungreased baking sheet.  Repeat with the remaining dough and refill the barrel with the leftover dough.
5. Bake in a preheated oven of 170 degree Celsius for 8 to 10 minutes, until the cookies are firm but not yet browning on the bottom.  Remove from oven and continue to bake another batch of the cookies.
6. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely. 
7. Store the cookies in an airtight container.
8. Enjoy the cookies with a cup of Hot Chocolate/Cocoa. Merry Christmas!

Ready for baking!

I adapted this delicious recipe from 'Food Network Kitchen' with slight adjustments to suit my baking preference.

Red Velvet Cookies

To be frank, this is the first time I ever baked Red Velvet Cookies/Muffins/Cupcakes/Cakes.  The outcome of this Cookies is simply yummylicious.  My daughter, Karen happen to be in town, tasted it, and requested to bake a batch for her to bring home.

Ingredients:

190 g. plain flour (sifted)

2 tbsp. cocoa powder

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (softened)

100 g. brown sugar

1 large egg

1 tsp. vanilla extract

3/4 tbsp. red food coloring/gel

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat until light and fluffy.
2. Add in egg, vanilla extract and red coloring.  Mix until combined.
3. Then mix in all the dry ingredients.  Scrap down the sides with a rubber spatula.
4. Chill the dough for 30 minutes.
5. Scoop the dough (I weigh it to get the same size), roll it into balls and place on a lined baking sheet, leave spaces between each cookies for it to spread during baking.  I also use a piece of parchment paper, place over the top of each cookie, and flattened with a flat glass bottom.
6. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
7. Place the cookies on a cooling rack and drizzle with white chocolate.  For the chocolate glaze, I melt the white chocolate buttons with some butter.  Pour into a piping bag, snip the end and ready to use.
8. Once the glaze has hardened, store the cookies in an airtight container.
9. It's time to enjoy...

I adapted this recipe from 'Tresh Cakes' with slight adjustments to suit my baking preference.

Snickerdoodle Cookies

Around this time every year, I will start to bake Christmas Cookies to enjoy in the comfort of home!  Apart from baking Christmas Cookies, I also love watching Hallmark Christmas Movies, not forgetting enjoying sipping hot chocolate/cocoa.  Even though it's not cold outside, but it's something which I will do to get the real feel of the Christmas Season.  For me, it has always been the best time of the year!

Let me share my first Christmas bake 'Snickerdoodle Cookies.'  For infor, this recipe calls for baking soda, but I did not use, instead I add 3 teaspoons of  baking powder.  The cookies comes out deliciously yummy and soft.  However, the cookies does not spread out as per the recipe with baking soda.  But, the texture is still great!

Ingredients:

227 g. unsalted butter (soften)

1 cup granulated sugar

2 large eggs

2 3/4 cups plain flour (sifted)

3 tsp. baking powder (sifted)

2 tsp. cream of tartar (sifted)

1/4 tsp. salt

Cinnamon sugar coating:

1/2 cup granulated sugar

2 tsp. ground cinnamon

Methods:

1. Using a stand mixer, cream butter and sugar together until light and fluffy.  This will take 3-5 minutes, so don't try to rush it!
2. Add in eggs and mix until well combined.
3. In another bowl, whisk the flour together with baking powder, cream of tartar and salt.  
4. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Scoop the dough into balls using an ice-cream scoop, then roll the dough balls in the cinnamon-sugar mixture.
6. Place the cookies on a lined baking sheet at least 2 inches apart.
7. Bake in a preheat oven of 170 degree Celsius for 12-14 minutes, or until lightly golden but still soft.
8. Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
9. Store these cookies in an airtight container at room temperature. 

I adapted this recipe from 'mybakingaddiction.com' with slight adjustments to suit my baking preference.

Soft & Chewy Brownie Cookies

Brownies! Yum-Yum!! I love them, and have baked quite a number of times with recipes from different sources.  Baking them at home is my preference, as I can control the sweetness.

Recently, I came across a recipe of this Brownie Cookies, and the photo itself already tempt me ~ slurp ~  Without much ado, I bought a pack of good quality cocoa powder and jump in straight to bake it.  The outcome is indeed 'Superb' with crinkly tops!!!

Here's the recipe to share with all Brownie lovers...

Ingredients:

100 g. good quality dark chocolate (chopped)

55 g. unsalted butter (cold from the fridge is fine)

12 g. cocoa powder (good quality)

1 large egg (50g. not including shell, at room temperature)

40 g. caster sugar

50 g. brown sugar

55 g. plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a 2 1/2" cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between them.  Turn the paper over so the pencil side is facing down.  Place the parchment paper in a baking sheet pan.
2. Snip the end of the piping bag, and fit the piping bag with a medium round tip.  Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently until the chocolate and butter are melted and the mixture is smooth.  Remove the bowl from heat and sift the cocoa powder over the chocolate and butter mixture, and stir until well combined.  Leave to stand for 8 minutes.  When there is 4 minutes to go, start whipping the egg mixture.
4. In a mixer bowl, combine egg, caster sugar and brown sugar.  Whisk on medium speed to high speed until the mixture has lightened and increased in volume.  
5. Add the chocolate mixture to the sugar and egg mixture and whisk until well combined.
6. Add the flour and salt, and incorporate by hand using a rubber spatula until the mixture is smooth and does not have any lumps.  Transfer the mixture to the piping bag.
7. Pipe the mixture onto the parchment paper - you want to hold the tip about 2cm. above the parchment and squeeze until you pipe a dome the diameter of the template that you drew.  Finish each one with a little flick of your wrist.  Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
8. Bake the cookies in a preheated oven of 180 degree Celsius for 10 minutes, until they are just set, and crinkly on the tops.  Do not over bake as they will dry out.  Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
9. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Piped and ready for baking

Just out of the oven!

This great recipe is adapted from 'Cloudy Kitchen' with a slight adjustments to the amount of sugars used, to suit my baking preference.

Matcha White Chocolate Cookies

 

I have to sincerely admit that these cookies are so Yummy-Yum-Yum! The combination of Matcha and white chocolate are to die for, especially being a Matcha fan ~ Thumbs Up! ~

Ingredients:

180 g. plain flour (sifted)

1 tablespoon Matcha powder (high-quality culinary grade)

1 tablespoon milk powder

2 teaspoon baking powder (sifted)

1/2 teaspoon salt

115 g. unsalted butter (softened to room temperature)

100 g. granulated sugar (if you have a sweet tooth, add up to 150 g.)

1 large egg (room temperature)

1 teaspoon vanilla extract

100 g. white chocolate (chopped)

Methods:

1. In a small bowl, stir together flour, matcha powder, milk powder, baking powder and salt.  Set aside.
2. In the mixer bowl add butter and beat until very creamy.  Add sugar and cream together until very creamy and fluffy about 3-4 minutes.
3. Add in the egg and vanilla extract, and mix again until combined.
4. Add the flour mixture into the butter mixture and mix using low speed until almost combined with some flour patches left.
5. Add in the white chocolate and finish folding the dough together with a spatula until just combined.  Don't overmix.
6. Scoop out balls of cookie dough using an ice-cream scooper, and place them on a lined baking sheet with some space in between for spreading.
7. Bake in a preheated oven of 176 degree Celsius for 12-14 minutes or until the edges are set but the middle is still soft.
8. Remove from oven and place on a rack to cool slightly, then remove the cookies onto a wire rack to let it cool completely.
9. Store in an airtight container.
10. Enjoy this delicious cookies any time of the day, either with a cup of freshly brewed tea or coffee or without.  It works either way for me hehehe...

The cookies are ready for baking!

This recipe is adapted from 'teak & thyme' with a slight adjustment to suit my baking preference.

Cream Cheese Cookies

 

Ingredients:

1/2 cup granulated sugar

114 g. unsalted butter (room temperature)

3 ounces cream cheese (softened)

1 cup plain flour (sifted)

1/2 tsp. salt

Methods:

1. In a mixer bowl, add cream cheese, sugar and butter. Beat on medium-high speed until light and fluffy.
2. Mix in the flour and salt just until incorporated.  Scrape down the bowl with a spatula and give it a quick stir to make sure everything is evenly combined.
3. Drop the batter by tablespoons onto a lined baking sheet, leaving about 1 inch apart.  
4. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, until the edges are lightly brown.  Do not overbake or the cookies won't be chewy.
5. Let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.  Store the cookies in an airtight jar or container.

I adapted this recipe from 'FOOD52' with slight adjustment to suit my baking preference.

Yo Yo Biscuits (Melting Moments)

I get to try out this Yo Yo Biscuits (Melting Moments) in my daughter's Apartment's Kitchen during our CNY celebration in KL.  In actual fact, I am intending to bake them for Christmas last year, but couldn't find time for it.  So happy that this cookies/biscuits comes out so delicious.

Ingredients:

(A)    For the biscuits:

        175 g. plain flour (sifted)

        65 g. custard powder

        50 g. powdered sugar/icing sugar (sifted)

        a pinch of salt

        170 g. unsalted butter (room temperature)

        1/4 tsp. vanilla extract

(B)    For the buttercream:

        65 g. unsalted butter (room temperature - cubed)

        120 g. powdered sugar/icing sugar (sifted)

        1/2 tsp. lemon juice (I did not use)

        a pinch of salt

        Ube extract

Methods:

(A)      Prepare the biscuit dough:

1. In a mixer bowl, add softened butter, salt and powdered sugar.  Beat until creamy.
2. Add flour, custard powder and vanilla extract.  Beat again using lowest speed until crumbly mixture forms. 
3. Then use your hands to gently push the crumbly mixture to form a soft non-sticky dough.
4. Pinch off about a tablespoon (or more or lesser) of the dough and roll them into balls.
5. Arrange them onto a lined baking sheet, about 1 inch apart.
6. Using a fork, gently press the tines of the fork on top of each cookie dough to create a pattern on top, and with the other hand holding the cookie dough.  You can dip the tines of a fork in flour to prevent it from sticking onto the dough, but I did not use. Don't press it all the way down because it will cause the dough to crack on the edge.
7. When all is done, place the baking pan in the middle rack of a preheated oven of 180 degree Celsius and bake for about 20 minutes.  The biscuits won't take on much color, so do not over bake these biscuits.
8. Remove the baking pan from the oven and place it on a cooling rack to let the cookies cool on the pan for 10 minutes.  They are very soft and fragile when they are just out of the oven.  After 10 minutes, gently transfer the cookies to a cooling rack to cool completely before sandwich them with buttercream.

Ready for baking

(B)    Prepare the buttercream:

1. In a mixer bowl, add softened butter, powdered sugar, salt and lemon juice.  Beat the mixture until creamy and pale over medium-high speed.
2. Divide the mixture into two.  Add a few drops of the ube extract to one of the portion and leave the other in original flavor.

(C)    Assembling:

1. Transfer the  buttercream to a piping bag fitted with a nozzle. You can use plain tip or starburst, etc.  This time around, I just use a spoon to spread the buttercream onto one of the baked cookies, then top with another cookie to make a sandwich.
2. Arrange the cookies/biscuits into an airtight container.
3. Enjoys them as snacks any time of the day, Yummy Yum Yum!

I adapted this delicious biscuits/cookies from 'What To Cook Today' with  slight adjustments to suit my baking preference.

Chocolate Butter Cookies

This is my last bake for Year 2024. It's an overdue recipe from my to-bake list, supposedly to bake for Christmas, but just couldn't find time to do so.  Anyway, it is better late than never!

Ingredients:

148 g. unsalted butter (room temperature)

70 g. icing sugar

170 g. plain flour (sifted)

30 g. corn flour (sifted)

5-6 tbsp. milk

Milk chocolate (melted) - optional

Methods:

1. In a mixer bowl, add butter and icing sugar.  Beat until nice and creamy.
2. Fold in flour and corn flour with a rubber spatula.  Add milk and mix until the mixture is smooth.
3. Remove mixture into a piping bag with a tip of your choice.
4. Pipe out cookies on a lined baking sheet.
5. Freeze the piped cookies for 5-10 minutes.  Then bake in a preheated oven of 180 degree Celsius for 12 minutes.
6. Remove cookies onto a wire rack to cool.
7. Once cooled, dip half side of each cookie in melted chocolate and decorate with some sprinkles of your choice, and place on parchment paper or wire rack to set.
8. Once completely set and cool, store in an airtight container.
9. Let's enjoy!

This recipe is adapted from 'My home bakery' with a slight adjustment to suit my baking preference.

Classic Gingerbread Cookies

This is the best time of the year to bake cakes and cookies.  What is Christmas without Gingerbread Cookies?? I make this cookies using 3 different cookie cutters: Dove, Gingerbread Man and Christmas Tree. It is so much fun making and enjoying munching this holiday treat!

Ingredients:

113 g. unsalted butter (softened)

1/3 cup + 1 tbsp. light brown sugar (add up to 1/2 cup if you prefers sweet)

1 large egg

1/2 cup golden syrup (use Molasses if available)

2 tsp. ground cinnamon

1/2 tsp. ground all spice

1/4 tsp. ground ginger

1/2 tsp. salt

3 cups plain flour (sifted)

Methods:

1. In the bowl of a stand mixer, cream together butter and sugar.  Mix in egg and golden syrup, followed by all spices and salt.  Scrap the side of the bowl as needed.  Add in flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks of flour remain.
2. Divide dough into 3 portions.  Shape each dough into discs and wrap in plastic.  Chill for several hours or overnight.
3. Line 3 baking sheets with parchment paper or silicone baking mats.  Add different sized cookies to separate trays for proper baking.
4. Flour the counter top/work station with flour.  Place one disc on the flour, dust with flour and roll to 1/4" thickness.  Cut with desired cookie, and place into the lined tray.  Gather the leftover dough and repeat until all the dough is used up.  Freeze tray with cookies for 10-15 minutes.
5. Repeat with the other 2 dough using different cookie cutter.
6. Bake in a preheated oven of 175 degree Celsius for 7-8 minutes, smaller cookies or 12-14 minutes for larger cookies.
7. Remove cookies from oven and allow to rest for 1-2 minutes before transferring to a wire rack to cool completely.
8. Store cookies in airtight container for up to a week.

I adapted this recipe from 'Baked by Rachel' with a slight adjustment to suit my baking preference.

Matcha Shortbread Cookies

 

Ingredients:

1 cup plain flour (sifted)

1 tbsp. Matcha Powder (sifted)

1/4 cup powdered sugar/icing sugar (sifted)

1 pinch of salt

115 g. unsalted butter (room temperature)

1/2 tsp. vanilla extract

Methods:

1. In a mixer bowl, beat butter and sugar until smooth.
2. Add matcha powder and vanilla, continue to beat until fully combined.
3. Gradually add the flour, and salt, mixing until a dough is formed.
4. Roll the dough into small balls, place them on a lined baking sheet, and use another smaller cutter with clover shape to press over the top.  You can use any shapes of your preference.
5. Bake in a preheated oven of 175 degree Celsius for 12-15 minutes, or until the edges are lightly golden.
6. Remove from oven, place on a wire rack to let it cool completely.

This recipe is adapted from 'Quick Recipe.'

Coffee Cookies (Eggless)

 

Ingredients:

1 1/2 cups plain flour (sifted)

1/2 cup caster sugar

1/2 cup unsalted butter (room temperature)

1 1/2 tsp. instant coffee powder

3 tbsp. warm water

1 1/2 tbsp. baking powder (sifted)

1 pinch salt

1 packet M&M's Milk Chocolate

Methods:

1. In a small bowl, mix instant coffee powder with warm water, and set aside.
2. In a mixer bowl, add butter and sugar, and beat until creamy.
3. Add in the instant coffee mixture and beat on low speed until combined.
4. Finally, add in the sifted plain flour, salt and baking powder.  Beat on low speed until well combined and a soft dough is formed.
5. Roll the dough into even sized balls and place them on lined baking pan.
6. Place one M&M's chocolate on top of each dough and lightly press it into the dough.
7. Bake in a preheated oven for 12 to 15 minutes until the base turn golden brown.
8. Once done remove from the oven and allow to cool on the tray for 5 minutes.  Serve the cookies warm or allow it to cool completely on a wire rack, and store them in an airtight container.

Ready for baking

Done baking

Tips:

• You can mix cookie dough and store in the freezer for two to three months.  Thaw the cookie dough before baking.
• You can add choco chips, nut, dry fruits or bake as it is.
• This cookie dough can be baked crisp or chewy by adjusting the time.

I adapted this recipe from 'platetopalateblog.com' with a slight adjustment to suit my baking preference.

Hocus Pocus Cookies

When I saw this recipe online, I just can't let it off my baking list.  Though it is a perfect treat for a Halloween Party, but I bake it less sweet for self indulgence.  Though the purple gel coloring does not comes out purple, instead more brown or chocolate color, but it's fine for me... what is important is that I get to enjoy these colorful and delicious cookies... YUM! YUM!!

Ingredients:

171 g. unsalted butter (softened)

1/3 cup granulated sugar (add more if you prefer sweeter)

2 medium eggs

1 1/2 tsp. vanilla extract (Queen)

3/4 tsp. cornflour

3/4 tsp. baking soda

1/4 tsp. salt

1 cup cake flour (sifted)

1 1/4 cups plain flour (sifted)

Orange, Green and Purple Gel Food coloring

For decorations:

White chocolate chips

Colorful chocolate rice crackers

Methods:

1. In a bowl of a stand mixer whisk butter and sugar on high speed until light and fluffy.
2. Add eggs, one at a time, mixing after each addition until all the eggs have been incorporated.
3. Add in vanilla extract and continue to mix until blended.
4. In a separate bowl, add flour, cake flour, cornflour, baking soda and salt; whisk together to combine.
5. Add the flour mixture into the butter mixture, 1 cup at a time, mixing on medium speed after each addition.  Continue until all the dry ingredients have been well incorporated.
6. Remove the dough from the bowl and separate into 3 equal parts.  Add green Gel Food coloring to one, orange to the second, and purple to the third.  Knead until the food coloring is incorporated into the dough and the color is even throughout.
7. Scoop out about 2 teaspoon of each color dough and roll into separate balls.  Then gently put the balls together so they stick but the colors don't blend.  Roll the combine dough into a ball and place them on a lined baking sheet, leaving enough space between them.  I flatten the dough with the bottom of a glass.  Top with white chocolate chips and colorful chocolate rice crackers.  Continue with the rest of the dough.  I place mine in two baking sheets.
8. Place the cookies in the fridge for 30 minutes.
9. After 30 minutes, bake in a preheated oven of 200 degree Celsius for 14 minutes.
10. Remove from oven and allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
11. Store in an airtight container.

I adapted this recipe from 'MyHomemadeRecipe.com' with slight adjustments to suit my baking preference.

Danish Butter Cookies

Ingredients:

150 g. salted butter (room temperature)

60 g. icing sugar

1 egg

1 tsp. vanilla extract

190 g. plain flour (sifted)

Methods:

1. Cream butter and icing sugar until light and fluffy.
2. Add egg and beat until incorporated.
3. Add in sifted flour in two portions, mix well after each addition.
4. Transfer to a piping bag fitted with piping tip of your choice.
5. Pipe onto a lined baking sheet with swirls according to your preference.
6. Bake in a preheated oven of 175 degree Celsius for 15-17 minutes, or until lightly golden.
7. Remove from oven and let it cool down completely.
8. Place the cookies into an airtight container/jar.

This recipe is adapted from 'Savor Easy' with a slight adjustment to suit my baking preference.

Scottish Shortbread

 

Ingredients:

250 g. plain flour (sifted)

65 g. cornflour/cornstarch (sifted)

100 g. caster sugar/superfine sugar

1/4 tsp. salt

170 g. unsalted butter (softened and cubed)

Decorations:

Colourful chocolate rice crackers

Gold rice

Sprinkles

Methods:

1. In a mixer bowl, whisk together the plain flour, cornflour, sugar and salt.
2. Add the butter and use a pastry cutter to mix until resembles coarse breadcrumbs.  You can also use your fingertips, I did not use as I have warm fingers.
3. Bring the dough together into a dough with your hands and place onto a lightly floured surface.
4. TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1/2 tbsp. at a time to make it more manageable.
5. Knead until soft, then roll out to a thickness of 1cm.  Don't worry if the edges crack, just form them back together with your fingers.
6. Cut out shapes using a cookie cutter and place them onto the lined baking tray.
7. Decorate the tops with colourful chocolate rice crackers, gold rice and sprinkles; or just decorate with tines of a fork, and sprinkle with granulated sugar.
8. Bake in a preheated oven of 170 degree Celsius for 20-30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
9. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes from the author:

• Scottish shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
• Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months.  Thaw overnight in the fridge before using.

This recipe is adapted from 'marshabakingaddiction.com' with a slight adjustment to suit my baking preference.

Lemon Crinkles

 

Ingredients:

1/3 cup caster sugar 

Zest of 1 whole lemon

115 g. unsalted butter (softened)

2 eggs

280 g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/2 tsp. baking soda (sifted)

1/4 cup fresh lemon juice

For dredging the cookies:

Granulated sugar

Icing sugar

Methods:

1. In a mixer bowl, add sugar and lemon zest.  Rub them together with the back of a spoon to release lemon oil.
2. Add butter and beat using a stand mixer until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Add the sifted flour, baking powder and baking soda into the mixture.  Mix gently with a spatula.  
5. Then lastly, add in the fresh lemon juice. Mix until well combined.
6. Cover and let it sit in the freezer for 30 minutes.
7. In 2 separate bowls, add one with granulated sugar and another with icing sugar.
8. Scoop about a tablespoon of the cookie dough (I use ice cream scoop), round it into ball.  Dredge in granulated sugar, then in icing sugar.
9. Place on lined baking sheet.  Repeat until all is done.
10. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
11. Let it cool in the pan over a wire rack.
12. Serve and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.

Whipped Shortbread Holiday Cookies

Christmas Season is always the BEST Time of the year for me and my family.  It is time for me to bake some Christmas goodies to enjoy in the comfort of our sweet home while watching Hallmark Christmas Movies... 

I kick start this year's Christmas baking with this Whipped Shortbread Holiday Cookies.  These cookies are soft and melt-in-the-mouth; and Simple Yet Yummylicious!  I am sharing this recipe with all my readers out there... hope you all enjoys baking them too.

Ingredients:

227 g. unsalted butter cookies (room temperature)

1/3 cup icing sugar/powdered sugar

1 3/4 cups plain flour (sifted)

1/4 cup cornflour/cornstarch (sifted)

a few drops of vanilla extract

Candied fruits, for topping

Methods:

1. In a mixer bowl, add butter.  Beat on high speed until the butter has turned a pale yellow colour and has achieved a super smooth texture.
2. Add in icing sugar and beat until well combined.
3. Add plain flour, cornflour and vanilla extract.  Beat on high speed until the dough has completely come together and developed a light and airy texture.
4. Scoop a portion of the dough, slightly roll to form a rough ball and place on a lined baking pan.  Press some candied fruits onto the top of each cookies.
5. Bake in a preheated oven of 160 degree Celsius for 11-13 minutes or until the cookies lose their sheen. Be sure to remove them from the oven before the edges begin to brown, so make sure to watch them carefully for the last 2 to 3 minutes they are in the oven. (Every oven is different, so this is good practice just to be safe).
6. Let them cool on the pan until they cool to room temperature.
7. Enjoy with a glass of delicious homemade hot chocolate, or your favorite latte, or a cup of freshly brewed tea or coffee!

This yummylicious recipe is adapted from 'The Busy Baker.Ca' by Chrissie Baker with a slight adjustment to suit my baking preference.