Christmas Cookie

A small batch of thin and crispy butter cookies sprinkled with Christmas colour pearl sugars for an added festive look and feel 🎄🎅

My family was addicted to the home-baked butter cookies that I have to baked a second batch fast. The second batch of cookies were sprinkled with an additional white pearl sugar 😍🎄🤶

Simple ingredients, simple steps, but gave a very crispy and buttery taste cookies 😋

video of the Christmas Cookies 

Baked: about 29 ~30 cookies

Home-made colour pearl sugar

5g pearl sugar

Green and red food colour gel

Directions

1. Coat a small patch of green colour gel to the base of a small glass.

2. Add about 2g of white pearl sugar to the small glass.

3. Swirl the small glass to let the pearl sugar brush up the green colour gel, till evenly coated.

4. Repeat the steps for red colour pearl sugar.

5. Set aside.

Butter Cookies

[Ingredients]
50g unsalted butter, softened 
<1g low-sodium salt
25g icing sugar
1/2 tsp vanilla extract 

55g plain flour
10g potato starch

[Direction]

1. Cream softened sugar with salt and icing sugar till light and fluffy.

2. Mix vanilla extract to the butter mixture.

3. Sieve plain flour and potato starch, and fold into the butter mixture. Avoid over mixing the cookie dough.

4. Transfer the cookie dough to a piping bag fitted with a Wilton 1D nozzle.

5. Pipe dough to a baking pan lined with parchment paper.

 

6. Sprinkle the coloured pearl sugars over the cookie dough.

7. Bake in a preheated oven at 180C for about 8 to 10 minutes, or till the edge of the cookies start to brown. Turn off the oven, and continue to bake for about 1 ~2 minutes.

8. Cool down and enjoy 😋

For un-consumed cookies, keep in an air-tight cookie jar 😊

Bunny German Butter Cookie

Bunny shape German butter cookies baked in celebration of the upcoming Lunar New Year of Rabbit 🐇 The dough was simple to put together, but the shaping took a long 1 hour plus for a batch of 14 x 3cm bunny cookies 😓

This was my first batch, not very well shaped.

In my second batch, I tried to give different 

expressions

ear patterns to the bunny cookies 🐇

<Small portion recipe>

Ingredients

40g unsalted butter. softened

pinch of low-sodium salt

16g icing sugar

32g top flour/cake flour

32g potato starch

2g milk powder/plain flour

red food dye

some black sesame seeds as eyes

Directions

1. Cream salt and icing sugar to softened butter till light and pale.

2. Sieve in flours and milk powder. Mix using a silicone spatula till form into a smooth dough.

3. Keep 100g of the original dough, and mix the remaining 20g of original dough with a little red food dye into a pink dough. Cover and let them rest for about 20 minutes.

You can also wrap the dough in food wrap and keep in the fridge. Thaw the dough for about 30 to 60 minutes before shaping.

4. Divide the original dough into about 12 portions weighing 8g each.

Measure 2x8g portions from the pink dough. Keep the remaining dough as the ribbon dough.

5. Cut out a small portion of dough out of the 8g dough.

Divide the small dough into 2 bigger portions as ears, and a tiny bit as bob tail.

Shape the main dough into an egg shape as the rabbit body.

Shape the two bigger portions into 2 long strips, and shape the smaller one into a tiny ball.

Use narrow plastic blade to make a long impression along the middle line of the long strip to make a pair of rabbit ears.

Transfer the rabbit ears to the top of the rabbit body. 

Affix the bobtail to the back of the rabbit body.

6. Cut and shape a pair of triangular dough from the pink dough

Attach the pink dough to the joining point of the rabbit ears to form a ribbon in front of ears.

Use a tweezer to insert two black sesame seeds to the eyes of the rabbit. 

Yeah, your bunny cookie is almost done 👏👏👏

Repeat the steps for the pink dough.

Place the finished dough on a baking tray lined with parchment paper.

7. Bake at middle rack of a preheated oven at 150℃ for about 13 to 15 minutes. Let the cookies rest in the oven for about 3 minutes before transferring to a cooling rack.

8. Let the cookies cool down before keeping in an air-tight container 😋