It’s been a long long while since my last uploaded any recipe as the work and family life as taken up a big part of my time, commitment as a working mom/daughter/wife is just too daunting. Anyway, this is one worth keeping. It’s a tested recipe by other blogger (see original link below) but the design is original ;)
Little Mouse Butter Cookies 金鼠抱喜
The Ingredients:
- 90g unsalted butter at room temperature
- 40g icing sugar, sifted
- 15g egg yolk (use medium egg)
- 170g cake flour (super fine flour), sifted
- A pinch of salt (I omitted this)
- 30-40 roasted almonds or cashews
The Making:
- Preheat oven at 150°c, brush the baking tray with butter or spray with a layer of cooking oil, and place a piece of parchment paper over.
- Cream butter and icing sugar using K mixer on high speed until the mixture became pale and creamy, add the egg yolk.
- Add the flour bit by bit, the salt, and continue mixing until you get a well mixed, non-sticky dough.
- To make the cookie into shape, I used a bear cookie cutter and modified the ear shape using my cake modeling tool (see picture). Make sure use both hands to hold onto the nut.
- Bake in middle tray for 10-12min, or until golden brown. Let cold before you store them in air tight container.
Useful Tips:
- to avoid the cookies from cracking, make sure the cookie dough is thick enough - around 1cm. I made mine a bit too thin so quite a few had broken ears and necks *sob*
- This recipe yield about 30 cookies. To make more just double the ingredients.
Happy baking & wishing you and your family a happy Chinese New Year filled with blessings and happiness.
Original recipe adapted from NasiLemak Lover, you may want to visit her website here :) http://nasilemaklover.blogspot.com/2016/01/nut-hugging-bear-cookies-2016-cny.html
