week 4: hannah’s pick – Butter Cookies with a Vanilla Glaze

happy lunar new year, everybody! i originally wanted to make chinese butter cookies for the asian new year, but they came out kind of…bland tasting and non-conventionally shaped, so stephanie improvised a glaze to go on top of them. oh well, i guess it’s sort of like the mixing of my asian and american cultures? anyway, enjoy and hope you guys had a great new year ♥


Butter Cookies for Chinese New Year

500g salted butter (room temperature)
250g icing sugar, sifted
1kg of self-raising flour + a pinch of salt, sifted
2 eggs (room temperature)
handful of mini chocolate chips for decorations (optional but highly recommended!)

Cream butter and sugar together using an electric mixer till mixture turns light and fluffy (this takes about 10-15 minutes). Meanwhile, preheat oven to 175*C. Beat in the eggs one at a time on a low mixing speed. After the eggs are fully incorporated, slowly add in the flour on low speed, one cup at a time until the flour is fully mixed in. Using a mini cookie press/nozzle, press the cookie dough out on to a prepared cookie sheet (it takes lots of practice to make the shape perfect, I gave up being a perfectionist 1/4 way through :P). Space the cookies around 5cm apart (they do not spread/expand that much while baking). Place a mini-chocolate chip in the centre of the cookie.

Bake in the pre-heated oven for 15-20 minutes. Keep a check on the cookies, if they brown too quickly at the top, cover the top with aluminium foil or baking paper and continue on with the baking. Leave to cool on baking trays for 5-10 minutes, then transfer to wire racks to cool completely.

source: Erinnish


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