Almond Snowballs

Very like this cookies, it have a nice aroma almond, crunchy and a bit salted.

Sprinkle some icing sugar at top as decorate.

Butter Cookies

Ingredients :-
200g Butter (Anchor Unsalted Butter)
40g Icing Sugar
150g Plain Flour
50g Corn Flour

Method

1. Beat butter and icing sugar till fluffy and creamy.
2. Fold in flour and mix well till batter becomes a soft dough.
3. Scoop dough into a piping bag and pipe dough evenly on baking tray.
4. Bake at preheated oven at 180deg C - 25-30minutes or till golden brown.
5. Remove from oven and cool on wire racks. Store in air tight container.

Snake Cookies

Ingredients:-

150g Butter
100g Icing Sugar
350g Cornflour
20g All Purpose Flour
2tbsp + 1.5tsp milk powder
1 Whole Eggs
3 egg Yolks
1/2tsp Vanilla Essence
2tbsp Milk


Method:-

1. Sift icing sugar into a mixing bowl. Add butter and beat on medium speed until light and fluffy.
2. Add yolks one by one, beating well. Add in the 1 whole egg, vanilla essence and milk. Mix to incorporated well.
3. Sift cornflour, flour and milk powder then fold into the egg mixture until a soft dough is formed.
4. Put dough into a piping bag. Using a star nozzle, pipe out an "S" shape. Dot the eyes red.
5. Bake in preheated oven at 180deg C for 15-20 minutes.
   
6. Remove from oven and cool on wire racks. Store in air tight container.

* Do not bake till brown.
* The cookies are supposed to be white or yellowish.

Choc Almond Cookies

Ingredients:-

(A)
250g Butter
110g Icing Sugar (original 120g)
1 Egg
1 Egg Yolk
1/2tsp Vanilla Essence

(B)
300g Plain Flour (sifted)
150g Ground Almond (original 200g)
100g toasted Almond (halved) (original 200g)

Decoration
140pcs small paper cups (original 100pcs)
400g Cooking Choc (melted) (original 500g)
100g toasted Nibbed Almond (original 200g)


Method:-

1. Cream A till well combined. Mix in B to form soft dough.
2. Shape into small balls and wrap up half almond.
3. Bake at 180DegC till golden brown.
4. Remove and leave to cool.

1. Decoration : Place cookies into small paper cups, cover cookie with melted chocolate and sprinkle some toasted nibbed almond to top.
2. Chill in the fridge to set the chocolate, before storing in a container.

This recipe taken from Kitchen Corner. Should use small black paper cups not white.

Oats Pumpkin Sunflower Seed Chewies

Ingredients:-

(A)
50g Brown Sugar
65g Golden Syrup
50g Butter

(B) (all toasted)
125g Rolled Oats
35g Pumpkin Seeds
35g Sunflower Seeds
20g Sesame Seeds

Method:-

1. Place A in a saucepan over low heat, stir until dissolve. Keep stirring at low heat for another few minutes until slightly thick. Allow to cool for few minutes.


2. Stir B into A until all the oats and seeds are evenly coated with the above mixture.


3. Press mixture into a square baking tray. Press to compact and smooth out the surface with the back of a spoon.


4. Chill in the refrigerator until mixture firms up.
   
   

* Need to adjust the sugar n butter

Oatmeal Cookies

Ingredients:-
(Make approx : 72pcs)

(A)
280g Flour (sifted)
1tsp Baking Powder (sifted)
pinch of Salt

(B)
100g Shortening
120g Butter
120g Castor Sugar

(C)
1 Egg (beaten)
1tsp Vanilla Essence

Some Oats to coat and Red Cherries

Method:-

1. Beat Ing.B till light and fluffy. Add C and beat well. Fold in Ing A to form a smooth dough.


2. Take a teaspoon of the dough and drop it on the oats, coat. Roll into balls and decorate with cherries.


3. Place on greased trays and bake in oven at 180deg C for 30-35 minutes or till golden brown.


4. Leave to cool then storing in air tight containers.

Horlicks Grandpa Cookies

Nutty Snap (Crispy)

Ingredients:-
(Make approx : 30pcs)

A)

2 Egg White

pinch of Salt

60g Castor Sugar

1/2tsp Almond Essence (optional)

20g Butter (melted)

B)

50g Flour

60g Pumpkin Seeds

50g flaked almonds

Method

1. Mix ingredients A well with a whisk for 4 minutes until castor sugar dissolves.
2. Add in melted butter.
3. Fold in flour slowly. Add in pumpkin seeds & flaked almonds.
4. Spoon onto a baking tray lined with well greased aluminium foil and spread out into thin layer using a spoon.
5. Bake at 180C for 30minutes until golden brown.
6. Remove and leave to cool before storing.
   

* the Sizes or Shape can make what shape you like, small,round,long,square any shapes.

Choc Chips, Almonds & Walnuts Cookiess

Ingredients :-

180g Plain Flour (sifted)

1tsp Baking Powder (sifted)

140g Butter

80g Castor Sugar

1 Egg

1tsp Vanilla Essence

100g Choc Chips

50g Almonds & Walnuts

Method

1. Cream butter with sugar till fluffly and creamy. Add egg and vanilla essence, continue beating.
2. Fold in sifted flour and baking powder.
3. Mix choc chips , almonds and walnuts
4. Drop dough with a teaspoon on a greased baking tray.
5. Bake at 180C for 20-30 minuts or until golden brown.
   

Nyonya Pineapple Tarts

My nyonya pineappl tarts was not yummy : ( so i didt post up the ingredients n method.

Cornflakes & Cheese Cookies

Ingredients :-
Make approx 65pcs

95g Butter

100g Cream cheese

120g Castor sugar

1 1/2tsp Lemon juice

1tsp grated Lemon rind (chopped)

1/2tsp Vanilla essence

1 egg Yolk


260g All purpose flour

1tsp Baking powder

50g Cornflakes (crushed coarsely)


Beat butter, cream cheese and sugar until light and creamy.

Add lemon juice, vanilla essence, egg yolk and grated lemon rind.

Beat until well combined.

Fold in flour mixture and crushed cornflakes.

Shape cookies dough into round and place them on greased trays. Use fork to press the dough down.

Bake in preheated oven at 170C for 20-25 minutes or until golden brown.

Cookies is cool then storing in air tight containers.

Cornflakes Crunchies Cookies

Ingredients :

(A)

150g Flour (sifted)

210g Corn Flour (sifted)

1/2 tsp Baking Powder (sifted)



(B)

180g Castor Sugar

250g Butter

2 Egg yolks

2 tsp Vanilla Essence

180g Cornflakes (crushed coarsely)


Beat butter and sugar until light and fluffy.

Add in egg yolks and vanilla essence.

Continue beating for 1 minutes after add in yolks and vanilla.

Fold in Ingredients A and Cornflakes, mix to form soft dough. Shape into small balls and place on lightly greased tray.

Preheated oven 190C 20-30 minutes or until golden brown.

Almond Choc Chips Cookies

The shape and look and pictures i take is look like not yummy at all cause i didn't follow the number '5' method : )

Ingredients :

250g Butter
150g Brown Sugar
2 eggs, lightly beaten
360g cake flour
1 tsp baking soda
1 tbsp + 1 tsp cocoa powder
100g whole almonds, toasted and chopped into choc chip size
100g choc chips

Method:

1. Sift cake flour, baking soda and cocoa powder into a mixing bowl. Set aside.
2. Cream butter and sugar until light and fluffy
3. Turn mixer to medium speed and add in egg gradually, beating well.
4. Fold in flour mixture, almond and choc chips.
5. Place tablespoon of the mixture a little apart on greased baking sheets paper.
6. Bake in preheat oven at 190C for 30 minutes or until cooked.
7. Transfer to a wire rack to cool then storage in airtight container.

Hazelnut Cookies

This Cookies is very very simply just need 4 ingredients then u can make a yummy cookies.

Ingredients : -
115g Butter
40g Castor Sugar
30g Ground Hazelnuts
110g Plain Flour

Method

1. Use mixer to beat the butter and sugar until light and fluffy.
2. Add in the ground hazelnuts, use mixer to beat until it is well combined.
3. Fold in the sifted flour will become soft dough.
4. Put the dough into piping bag with large fluted tube if want to make a shape for cookies.
5. Place one piece of choc chip on top of each of the cookie dough.
6. Bake in preheat oven 180C for about 30-40 minutes or until browned.
7. Leave it cool then storage in airtight container. (DONE)

It is easy this cookies recipe. Me and my parents feel the cookies is abit oily and sweet, please adjust the butter and sugar. (Makes approx 40)

Crispy Almond Slices

Ingredients :-
120g Plain Flour (sifted)
Pinch of Salt
3 Egg Whites
100g Castor Sugar
1tsp Vanilla Essence
150g Almonds

Beat eggs white with salt till foam. Gradually add in castor sugar and vanilla essence . Beat until it thickens.

Add in flour and mix well only add in almonds.

Spread mixture into a greased square tin.
Preheat oven 170C, 25-30 minutes or until light brown.

Remove and place it on a wire rack to cool.
Wrap dought with aluminium foil and keep for 2days

Cut the dought into thin layers and place single layer onto a baking tray.
Bake in oven 160-170C for 20-30minutes or until it is dry and crispy.

Dot Love Biscuits

Ingredients :-

(A)

150g plain flour (sifted)

25g corn flour (sifted)

20g cocoa

(B)

100g butter

100g castor sugar

1 egg yolk

1 tsp vanilla essence

- Preheat oven 180 deg C.

- Mix all ingredients (A). Beat ingredients (B) well.

- Add egg yolk and vanilla essence. Continur beat for 1 minute.

- Form a dough. Cut into love shapes with pastry cutter or press cutter.

- Put on greased tray. Prick with fork to prevent it from rising.

- Bake in preheat oven at 180'C for 20 minutes.

* If don't want too sweet, reduce the castor sugar.

Almond Cookies

Actually i wanna make cashew nut cookies but i went to bakery shop their didt sell cashew nut ground so i change to make almond cookies.

Ingredients:-
150g Butter
100g Icing Sugar
2 eggs ( 1 egg for glaze cookies )
250g cake flour
1 tsp baking powder
100g ground almond

For Topping :-
Raisin & Choc Chips


1. Preheat oven at 180'C
2. Beat butter and sugar until mix up and add egg, beat it until creamy o fluffy
3. Fold in cake flour, baking powder and ground almond mix well can form a dough
4. Use a cookie cutter o cookie press to press the dough into crescent shape. Place to baking tray.
5. Put raisin o choc chips on top of each cookie for decoration.
6. Brush cookies with egg glaze
7. Bake in preheat oven for 20-30 minutes until golden brown colour.
8. Leave it cool then storage in airtight container.