ASSORTED BUTTER COOKIES

 As Chinese New Year is approaching near,I baked my first cookies.It is butter cookies with assorted shapes.Recipe is adapted from the book,BUTTERCUP and this old recipe book was kept on my shelf
for many years .I altered a bit of the recipe to suit my taste.

This time I used ANCHOR BUTTER to make and I must say it is much buttery and fragrance.
I recommend SCS butter and Anchor butter to yield a better result.

I make 2 tubs but I didn't exactly count how many pieces.I guess it's about 200 plus pieces.Now that the tub are sealed,I can't open it to count until Chinese New Year has arrived then I"ll open it and perhaps start counting to know how many I have made.Sound silly!

I finished baking one batch and decided to make another batch so that I can have more cookies.Each tray can hold about 38-39 pieces and I baked 3 trays for one batch.So one batch should be around a hundred or more pieces.

INGREDIENTS:

250 G Anchor Butter
190 g Fine Sugar
200 g Plain Flour
100 g Corn Flour
150 g Tapioca Flour
1 Tsp Vanilla Essence
2 Tbsp Condensed Milk
2 Egg Yolks

Cherries For Decoration

METHOD:

1.  Mix butter and sugar thoroughly.Add in condensed milk and egg yolks.Stir until mixture is creamy.             

2.  Add in vanilla essence and the 3 types of flour.Mix into a dough.

3.  Line baking tray with baking sheet.Make assorted shapes using cookie cutter or serrated tube
     and press on baking tray.

Decorate with cherries or cake decoration.

 
4,  Heat oven to 190°C or 375°F for 10-12 minutes until golden. Cool slightly.Put biscuits on wire
     rack and cool completely.

5.  Store in an air-tight container.

HAPPY CHINESE NEW YEAR 2020 THE YEAR OF THE RAT