Cookies, glorious, yummy cookies!! Finally this "long awaited" post about the wonderful cookies that all my friends baked during the Christmas party. :) Without further ado, let me present in no particular order or preference the photos of the cookies...
Marianne made mini cut out shortbread cookies. And nicely decorated with white royal icing and colorful Christmas sprinkles and smarties. So nicely done, looks store-bought!
June made Spritz Orange Cookies with a tactful orange taste in it and a nice crunch. :)
Susan made Raspberry thumbprint cookies. These little morsels are delectable and melts in your mouth!
Lilian made Almond Snowflake cookies. These sweet things are really festive don't you think? Good work Lilian, especially it's her first time baking cookies!
Last but not least, Ee Peng made Strawberry Sandwich Butter cookies...with homemade strawberry jam! ;) These pretty cookies are not only pleasant to the eyes, they're delicious too.
Here's a group picture of all the cookies during the exchange.
We had so much fun tasting and swapping the cookies, but it wouldn't be possible if everyone didn't put in their effort. Thanks so much ladies! The following are some of the recipes that the ladies have kindly typed out and share with everyone out there. Thanks again ladies!
If you're wondering where's mine, click here. :)
If you're wondering where's mine, click here. :)
Marianne's Shortbread cookies:
100g unsalted butter, room temperature
100g unsalted butter, room temperature
70g caster sugar
200g sifted superfine flour
200g sifted superfine flour
1 tbsp milk
225g sifted icing sugar
1 tbsp meringue powder
3 tbsp water
2 drops of rosewater (to give it a nice smell - optional)
- Cream butter and sugar till light.
- Fold in flour and milk. Mix till well combined.
- Roll it between 2 plastic sheets to 5 mm thickness, cut it with cookie cutter.
- Place the cut dough into greased baking tray.
- Bake at 170°C for 30 minutes or till lightly golden.
Ee Peng's Butter Cookies:
175g unsalted butter, room temperature
175g caster sugar
2 large eggs
1 tsp vanilla extract
400g plain flour, plus more if needed
1 tsp baking powder
3/4 tsp salt
Method:
1 cup butter, room temperature
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup of preferred jam
1 teaspoon of Vanilla essence
Method:
170g butter
160g icing sugar (sifted)
4 tbsp orange juice
2 heaping tbsp grated orange peel
325g self raising flour
80g corn flour
Method:
175g caster sugar
2 large eggs
1 tsp vanilla extract
400g plain flour, plus more if needed
1 tsp baking powder
3/4 tsp salt
Method:
- Cream butter and sugar till light and fluffy
- Beat in eggs and vanilla
- In another bowl, combine flour, baking powder and salt
- Add dry ingredients to the wet, and mix gently
- If finished texture is too difficult to roll out, add more flour. Do so sparingly as too much will make the dough tough.
- Halve the dough, form into flat discs, wrap with cling film and refrigerate for at least 1 hr.
- Roll out on floured surface to about 1/2cm and cut with lightly floured round cutters.
- For top of cookie, use a smaller cutter and cut out desired shape.
- Bake 8-10 minutes at 180°C.
- When cookies are completely cooled, spread some jam (I used strawberry) onto bottom cookie, and dust top cookie with icing sugar.
- Assemble and store in airtight container.
1 cup butter, room temperature
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup of preferred jam
1 teaspoon of Vanilla essence
Method:
- Cream butter and sugar until light and fluffy. Add vanilla essence first. and mix well. Then add sifted flour and mix again.
- Shape dough into 1 inch diameter balls with slightly floured hands and place into mini paper liners.
- Preheat oven to to 190°C.
- Imprint your thumb in the center to make 1/2 inch indentation. Fill with jam. Don't put too much jam or else it will bubble over and spill out while baking.
- Bake 15 to 20 minutes or until golden brown at the edges.
170g butter
160g icing sugar (sifted)
4 tbsp orange juice
2 heaping tbsp grated orange peel
325g self raising flour
80g corn flour
Method:
- Cream sugar and butter together in a mixing bowl.
- Beat in orange juice one spoonful at a time into the sugar mixture.
- Add grated orange peel and mix well.
- Sieve in flour and corn flour & mix well.
- Fill the cookie press container and press out the dough on a greased baking pan.
- Bake at 165°C for about 15 minutes till golden brown.
My friends and I are already discussing what we should be doing together the next time we meet up. Bento? Bread making? Either one, I can't wait! ;) Thank you so much ladies, you really made me a happier person lately, couldn't be more thankful for finding great friends like you all.
"Remember, the greatest gift is not found in a store nor under a tree,
but in the hearts of true friends"
Hi I really love the recipes on your blog..I would really love to try making the orange cookies, however is the butter needed salted or unsalted? Thank u!! :)
ReplyDeleteSalad Days, you can use salted butter for this.
ReplyDelete