It’s 2023 holiday time!! Hustling to two parties today so making some cute Christmas themed cookies ๐
QUICK TAKEAWAYS
- SIEVE all the flours! Cake flour, milk powder, or almond flour.. Otherwise the chunks will stuck the piping tips.. keep piping will only tear the piping bag… I LEARNED IT THE HARD WAY!
- if cookie batter is too wet, the pattern will not form, add more dry ingredients like cake flour; if cookie batter is too dry, it’s hard to pipe out, add more wet ingredients, like egg, softened butter or even some milk..
- refrigerate cookies for 5-15mins before baking can help keep the patterns
RECIPE
recipe for around 35-40 cookies
- 205g softened butter
- 80g sugar powder (cane sugar also works, but sugar powder is lighter, fluffier)
- 2g salt
- 1 room temperate egg, ~65g (so the butter will not clutter when mixing together)
- 260g cake flour
- 30g milk powder or 20g almond flour
- food coloring
Let’s do this!
- soften 205g butter at room temperature, let 1 egg warm up to room temperature as well
- mix in 205g butter, 80g sugar powder and 2g salt till smooth; add the sugar powder in a few times
- add in egg in a few times, whisk with high speed till blend in well
- sieve through 260g cake flour, 30g milk powder or 20g almond flour
- if the cookie batter is too wet, put in fridge for a few days before piping; if too dry, transfer to piping bag and warm up with palms before piping
- pipe with PATIENCE! transfer to fridge for 5-15mins before baking
- bake at 160C/320F for 15-20mins. Check color at 15mins, cover with foil paper if needed
