Cookies baked using one simple base dough and transform it into different cookie doughs to get five different varieties of cookies. Each cookie has different flavour and different design to suit any festivities.
Base Dough
750gm soft butter (room temperature)
300gm icing sugar/powdered sugar
3 large egg whites (room temperature)
900gm plain flour/all-purpose flour
3 tsp vanilla essence
(note: if using unsalted butter, add 1/4 tsp salt)
Beat butter until light and fluffy. To the creamed butter, add in sugar and beat further. Add one at a time the egg white and beat further. Mix in vanilla essence. Then add in flour part by part until well mixed. There is no worry of overbeating as there is a lot of butter in this mixture which would not allow for gluten to build up. The dough will be soft because we will be adding more in ingredients as we go along. Now separate each dough to 400gm each. You will get 5 portions.
Orange Butter Cookies
400gm base dough
1/4 tsp orange Emulco (optional) or 1 tsp orange juice
1 tsp orange rind
1 tbsp icing sugar (optional) only add if you feel it is not sweet enough
Use a piping bag and a tip of your choice. Pipe on a parchment-lined baking sheet pan.
Bake at preheated oven 170C for 12 mins. Leave to cool before storing in an air-tight container.
Peanut Butter Cookies
400gm base dough
85gm smooth peanut butter
110gm plain flour
salted peanuts for decoration (I used Tong Garden)
cookie cutter of your choice
1 egg yolk, beaten (for coating)
In a bowl, mix the base dough, peanut butter and plain flour until well combined. Flatten using a rolling pin, and use a cookie cutter of your choice to shape the cookies. Then brush each cookie with beaten egg yolk. Place half a peanut on each cookie. Do the same until the dough finishes. Bake on a preheated oven 170C for 13-15mins. Leave to cool before storing in an air-tight container.
Linzer Cookies
400gm base dough
60gm almond flour
40gm plain flour
1 tsp vanilla essence (optional)
Jam of your choice (I used strawberry jam)
Mix all the dough together until firm. If not firm, refrigerate for about 20 to 30mins before shaping.
On a lightly floured surface, roll half of the dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Preheat oven at 170C and bake the cookies for about 20mins or more depending on the thickness of the cookies. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill the cookies: Turn the cookies flat side up and spoon 1/2 teaspoon of jam into the centre, spreading it slightly. Then, place the cookies with the holes in them on top of the jammed cookie.
Pecan Chocolate Cookies
400gm base dough
80-100gm plain flor
55gm Belgian cocoa powder
6 tbsp hot milk
1/4 tsp coffee powder mix with 1 tbsp hot water
2 tbsp icing sugar
dry roasted pecans as decoration
melted chocolate to drizzle
Mix cocoa powder with hot milk and mix into base dough. Then add in the coffee powder mixture, icing sugar and plain flour. Mix well until the mixture become a dough that can be rolled on a floured surface. Use a cutter of your choice and place on a pan lined with parchment paper. Break the pecan into two parts upward. Place a pecan on the middle of the cookie. Bake at a preheated oven 170C for 25 to 30mins. Leave the cookie to cool then drizzle with melted chocolate. Store in an airtight container.
Red Velvet Cookies
400gm base dough
2 tbsp milk powder
1/4 tsp red colouring powder
50gm plain flour (use enough until dough is firm)
Mix milk powder and colouring into the base flour. Mix thoroughly. Add flour as required to the dough so that it can be rolled on a floured surface. Refrigerate for 20mins. Flatten using a rolling pin, and use a round cookie to shape the cookies. Preheat oven at 170C and bake for 15mins or until firm. Once the cookies have cooled, add a spoonful of cream cheese filling onto the cookie. Place another cookie on top and press them together to make a cookie sandwich.
For the cheese filling
1/4 cup butter
4 ounces cream cheese, softened
1 3/4 cups icing sugar
1 tsp rose essence or vanilla essence
Beat together butter and cheese until smooth. Add icing sugar and vanilla essence. Add a splash of milk, if needed to make the filling lighter consistency.
The base cookie dough was adapted from https://www.youtube.com/watch?v=blKCLBWudZ0&t=2s
Base Dough
750gm soft butter (room temperature)
300gm icing sugar/powdered sugar
3 large egg whites (room temperature)
900gm plain flour/all-purpose flour
3 tsp vanilla essence
(note: if using unsalted butter, add 1/4 tsp salt)
Beat butter until light and fluffy. To the creamed butter, add in sugar and beat further. Add one at a time the egg white and beat further. Mix in vanilla essence. Then add in flour part by part until well mixed. There is no worry of overbeating as there is a lot of butter in this mixture which would not allow for gluten to build up. The dough will be soft because we will be adding more in ingredients as we go along. Now separate each dough to 400gm each. You will get 5 portions.
Orange Butter Cookies
400gm base dough
1/4 tsp orange Emulco (optional) or 1 tsp orange juice
1 tsp orange rind
1 tbsp icing sugar (optional) only add if you feel it is not sweet enough
Use a piping bag and a tip of your choice. Pipe on a parchment-lined baking sheet pan.
Bake at preheated oven 170C for 12 mins. Leave to cool before storing in an air-tight container.
Peanut Butter Cookies
400gm base dough
85gm smooth peanut butter
110gm plain flour
salted peanuts for decoration (I used Tong Garden)
cookie cutter of your choice
1 egg yolk, beaten (for coating)
In a bowl, mix the base dough, peanut butter and plain flour until well combined. Flatten using a rolling pin, and use a cookie cutter of your choice to shape the cookies. Then brush each cookie with beaten egg yolk. Place half a peanut on each cookie. Do the same until the dough finishes. Bake on a preheated oven 170C for 13-15mins. Leave to cool before storing in an air-tight container.
Linzer Cookies
400gm base dough
60gm almond flour
40gm plain flour
1 tsp vanilla essence (optional)
Jam of your choice (I used strawberry jam)
Mix all the dough together until firm. If not firm, refrigerate for about 20 to 30mins before shaping.
On a lightly floured surface, roll half of the dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Preheat oven at 170C and bake the cookies for about 20mins or more depending on the thickness of the cookies. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill the cookies: Turn the cookies flat side up and spoon 1/2 teaspoon of jam into the centre, spreading it slightly. Then, place the cookies with the holes in them on top of the jammed cookie.
400gm base dough
80-100gm plain flor
55gm Belgian cocoa powder
6 tbsp hot milk
1/4 tsp coffee powder mix with 1 tbsp hot water
2 tbsp icing sugar
dry roasted pecans as decoration
melted chocolate to drizzle
Mix cocoa powder with hot milk and mix into base dough. Then add in the coffee powder mixture, icing sugar and plain flour. Mix well until the mixture become a dough that can be rolled on a floured surface. Use a cutter of your choice and place on a pan lined with parchment paper. Break the pecan into two parts upward. Place a pecan on the middle of the cookie. Bake at a preheated oven 170C for 25 to 30mins. Leave the cookie to cool then drizzle with melted chocolate. Store in an airtight container.
Red Velvet Cookies
400gm base dough
2 tbsp milk powder
1/4 tsp red colouring powder
50gm plain flour (use enough until dough is firm)
Mix milk powder and colouring into the base flour. Mix thoroughly. Add flour as required to the dough so that it can be rolled on a floured surface. Refrigerate for 20mins. Flatten using a rolling pin, and use a round cookie to shape the cookies. Preheat oven at 170C and bake for 15mins or until firm. Once the cookies have cooled, add a spoonful of cream cheese filling onto the cookie. Place another cookie on top and press them together to make a cookie sandwich.
For the cheese filling
1/4 cup butter
4 ounces cream cheese, softened
1 3/4 cups icing sugar
1 tsp rose essence or vanilla essence
Beat together butter and cheese until smooth. Add icing sugar and vanilla essence. Add a splash of milk, if needed to make the filling lighter consistency.
The base cookie dough was adapted from https://www.youtube.com/watch?v=blKCLBWudZ0&t=2s
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