Wednesday, January 22, 2020

CNY Special: Little Mouse Butter Cookies 金鼠抱喜


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:
  1. 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.
  2. Cream butter and icing sugar using K mixer on high speed until the mixture became pale and creamy, add the egg yolk.
  3. Add the flour bit by bit, the salt, and continue mixing until you get a well mixed, non-sticky dough.
  4. 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.
  5. 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