Dragon Butter Cookies

Yes, now is into the first month of the Snake Year. However, I still haven't post the Dragon Year design butter cookies. Seriously overdue 😦 I think I should not leave this out of the zodiac design butter cookies series, so I dug deep into the photo album and my pile of old recipes to put it in place😉

Ingredients

40g unsalted butter, softened

16g icing sugar

pinch of low-sodium salt

32g top flour

32g potato starch

2g milk powder

2g cocoa powder

a small amount of bamboo charcoal powder

1/2 tsp pandan powder

1/4 tsp pandan powder

20 pcs pearl sugar

Directions

1. Cream butter then followed by salt and icing sugar. 

Cream till reaching a light texture.

2. Sieve the mixture of top flour, potato starch and milk powder.

Fold till form into a soft dough.

3. Take about 10g of the butter cookie dough to mix with 2g of cocoa powder. 

Mix into a smooth chocolate cookie dough, about 12g.

4. Mix 5g of butter cookie dough with a small amount of bamboo charcoal powder.

Mix into a smooth charcoal cookie dough, about 7g.

5. Mix the remaining butter cookie dough with about 1/2 tsp of pandan powder.

Mix into a smooth pandan cookie dough, about 90g.

6. Take about 15g pandan cookie dough and mix with 1/4 tsp of pandan powder.

Mix into darker pandan cookie dough, about 15g.

7. Wrap all the different cookie dough with cling wrap. Rest for about 15 to 30 minutes. Or, keep in the fridge till you are ready to shape. Just thaw the dough for about 30 to 60 minutes before shaping.

8. Divide the 15g dark pandan cookie dough into 20 portions. Shape into 10 pairs of fins.

9. Divide the cocoa cookie dough and bamboo charcoal cookie dough into 20 portions each.

Shape the cocoa cookie dough into 10 pairs of horns. 

Shape bamboo charcoal cookie dough into10 pairs of eyes. Insert of small piece of pearl sugar into each bamboo charcoal cookie eye.

Divide the 90g pandan cookie dough into 10 portions, and shape into 10 balls.

10. Bake the horns, eyes, and fins at 150℃ for about 5 to 8 minutes, to hardened the cookie to facilitate shaping later.

11. Take a pandan cookie ball, and cut out a small portion of it.

Divide into 4 small balls, These would be use to shape the eye balls and nostrils of the dragon.

Ready to assemble 👌

Shaping completed. Yay 😀✌

Arrange the shaped dough over a baking tray lined with parchment paper.

12. 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.

Job done! Yeah 😀✌

Cranberry Snowball Cookie

A melt-in-your-mouth delicious butter cookie that resemble a snowball in appearance. Made into bite size so you can just pop one into your mouth and let it crumble and melt in the warmth of your mouth😋

Although the top of the cookies appeared snowy white, the base crusts have been browned to bring out the caramelized aroma 😋

Yield: 14 cookies

Dough weight: 142g

Ingredients

{A}

45g unsalted butter, softened

13g icing sugar

pinch of low-sodium salt

{B}

30g top/cake flour

40g potato starch

4g almond powder

2g milk powder, optional

{C}

10g dried cranberries, cut into bit size

20g icing sugar for coating the cookies after baking

Directions

1. Mix {B} in a small bowl. 

2. Cut dried cranberries into tiny bits before adding to {B} above. Set them aside.

3. Cream softened butter of {A} using a small hand whisk till light.

Mix in icing sugar and salt. 

4. Fold in {B} to {A} using a silicone spatula.

Mix the ingredients till they formed into a sticky dough.

5. Transfer the cookie dough to a sheet of cling wrap.

Wrap up the cookie dough, and shape into a flat dough of about 1 cm in height.

Refrigerate for about 20 minutes till the dough has harden but still pliable.

6. Remove the cool dough from the fridge, and divide it into 14 portions, about 10g each.

Shape into balls and place in a shallow tray lined with parchment paper.

Refrigerate the tray of cookie dough for about 10 minutes before baking. This is to keep the cookie dough in ball shape during baking.

7. Bake the cookie dough in a preheated oven at 170℃, middle rack, for about 13 minutes. Turn off the oven, and let the cookies continue to bake for about 5 minutes.

Try to keep the cookies in light colour and not to brown the  top crust of the cookies

8. Remove the tray of hot cookies from the oven and let them cool for about 3 minutes.

9. Coat the warm cookies with some icing sugar in a small cups.