Friday, February 20, 2015

Cute little Buttons Butter Cookie

Ugh... lost track of time... it's been already 4 days after we have posted the video recipe and still have not come up with the printable and illustration~ but here it is!!

We have graduated recently and our new jobs have been the cause for losing track on our schedule.
It takes time to adjust to our shooting schedules and blog posting for everyone who supports us with this new situation.

We are not trying to make excuses, but rather posting this would motivate us to plan according as we do love youtube and our supporters very much *wink*

We try to keep up with everything in our lives to pursue something we have wanted to do a long time, we would love your support throughout:) Think we have said enough for now...

Now back to the recipe post:

These are snappy butter cookies that are fluffier and less dense than a traditional shortbread which consists almost the same ingredients. 

Not only are they "buttery" delicious but they are shaped in a button shape for a very cute look.

It uses no fancy cookie cutters, just some round shaped utensils like bottle caps and straws for the holes. You could even add a little food colouring to make it a baby shower themed cookie, blue for boy, pink for girl or pastel green and yellow for a gender reveal party:)

Every baby is cute as a button and it makes a good gift for recent Mommas ~

“Cute as a button” Cookies
Yields 30, 2 inch Cookies

45g (1/4 cup) Unsalted Butter, cold
120g (1/2 cup - 2 tbsp.) Flour
5g (1 1/2 tsp) Corn flour
15g (2 tbsp.) Confectioners’ sugar
50g (1/4 cup) Heavy cream, cold

1. Preheat the oven to 170°C (350˚F)
2. Crumb together the butter into the flour and corn flour by hand until it resembles wet sand
3. Add the sugar and mix until evenly distributed
4. Make a well and pour in the cold heavy cream to form a crumbly soft dough
5. Turn it out on a parchment paper and pack it lightly with your hands and form a rectangle shape
6. Wrap it up and refrigerate for 1 hour
7. Remove the dough and roll it to 5mm (1/8 inch) thick
8. Cut and indent the cookies out with your cutters
9. Refrigerate for 20 minutes for the dough to firm a bit and remove the excess dough
10. Bake the first batch 20 minutes or until golden brown
11. Meanwhile re-roll the scraps and make more out of them and bake the second batch
12. Let it cool before serving or packaging   

I. You can add gel food coloring to make baby shower themed cookies, if you use liquid food coloring, minus out same amount of cream
II. When crumbling the butter with your hands, do not over work it until the butter melts, the cold butter is what makes a flaky cookie.
III. You can omit the corn flour, but it makes a crunchier cookie
IV. For gifting, you can thread it through ribbons and wrap them with cellophane for a clean look 

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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