This is a very simple cookie recipe especially if you own a stand mixer. You could use cold ingredients taken right out of the fridge. If you don’t have a stand mixer, the dough could be prepared easily by cutting the fats (the cold butter cubes) into the flour mixture with a knife or simply … Continue reading Vanilla Bean Cutout Cookies 雲尼拿印模曲奇
Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and … Continue reading Espresso Cutout Cookies 特濃咖啡印模曲奇
After posting my previous cutout cookies recipe, a reader asked me why I didn’t make my cookies with the traditional creaming method and if it was okay to use cake flour instead of all purpose flour. Well, it’s all about personal preferences. As previously explained in my blog post, Piped Vanilla Bean Shortbread Cookies, your … Continue reading Earl Grey Cookies 伯爵茶曲奇
Here’s the matcha version of my Cutout Sugar Cookies. I did it by replacing about 4% of the flour amount with matcha powder. For this recipe I’ve slightly increased the sugar amount to balance out the bitterness from the matcha powder. Use only Japanese matcha powder for a vivid green color. Pure matcha powder could … Continue reading Matcha Cutout Sugar Cookies 抹茶印模曲奇
It’s cookie time again. Who can resist cookies that are buttery, tender, crumbly and melt-in-your-mouth? Definitely not me. I have already discussed the keys to success when it comes to making piped or spritz cookies (read about my blog posts, Espresso Chocolate Spritz Cookies and Viennese Sabés). Now I’d like to elaborate more. This time … Continue reading Piped Vanilla Bean Shortbread Cookies 雲尼拿唧花牛油曲奇
The big bottle of peanut butter sitting in my pantry was going to expire soon. I turned it into cookies in order to use it up more quickly. These soft cookies are crisp around the edges, soft in the center and filled with some crunches of peanut. I made them slightly bigger than usual (34 … Continue reading Soft Peanut Butter Cookies 花生醬軟曲奇
After sharing my Oatmeal Raisin Chocolate Chip Cookies recipe last week, one of my readers asked if she could omit the ground cinnamon as her kids didn't like cinnamon. I said yes because cinnamon is a spice that contributes to the flavor so feel free to adjust the recipe according to your personal preference. If you … Continue reading Milo Oatmeal Raisin Cookies 美祿燕麥提子乾曲奇
