Kawaii Butter Cookies

I made this melted in the mouth butter cookies for my daughter’s classmates and teachers. I tried to figure out what things is easy to made, will be loved by the kids and of course..Cute!  The idea to make butter cookies just popped out in my mind and I browse the recipe on internet.

I used Christine's butter cookies recipe for it and the result is just like what she described in her blog : Buttery and melt in the mouth. To make the cute stamp characters on the cookies, I used my bento vegetables cutter, circle and flower cookie cutter.

Butter Cookies

By Christine's Recipes

Ingredients:

150 grams all purpose flour

30 grams corn flour/corn starch

20 grams custard powder

160 grams butter, softened at room temperature

50 grams icing sugar

¼ tsp pure vanilla extract

1 tsp baking powder

Method:

1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve.  Set aside.  
2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. 
3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
4.Preheat oven to 180C / 356F. Line two baking trays with baking paper. 
5.Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.

Chocolate Speculaas Cookies

Speculaas is one of my favorites cookies. I love the taste, the smell of the spices in it. My mother in law gave me the speculaas roller stamp last year and I was very excited at that time. She told me that  she got it from her friend who stays in Holland. Thank you so much, mom.

Yesterday, I made Speculaas while waiting for my daughter to come home from her school. It turned out very easy to bake it and eggless too. I used the recipe from NCC recipe book which I twist a little bit and put cocoa powder in it.

So here is the recipe:

Canarium Nut Speculaas

Ingredients:

250 gr Cake Flour ( I change into 220 gr Cake Flor and 30 gr Cocoa Powder )

100 gr Palm Sugar

125 gr Butter

1 tbs Spekkoek Powder

2 tbs milk

50 gr chopped canarium Nut or almond or cashew nut

Direction:

1. Cream butter and sugar until mixed thoroughly, put in the flour, cocoa and other ingredients until the  dough can be rolled out.

2. Rolled out the dough around 3-5mm thickness, cut using desired cookie cutter. I used roller stamp for this. Put the cut dough on the cookies sheet. Don’t forget to put parchment paper on it.

3. Baked in 150 celcius degrees for 30 minutes ( Me: check after 20 minutes ). If already done, take out from the cookie sheet and put the cookies on the cooling rack.

Tips from me: Before doing Step 2, put the dough in the refrigerator until the dough easy enough to be rolled out.

Well, I’m a first timer using the roller stamp, so pardon me for the “not so good” shape..hihihi.. I need to have more date with it. :p

If you are curious about the roller stamp that I mentioned above, here is the picture: