Hazelnut Chocolate Cookies

CNY is approaching soon. Here, I would like to share my easy and yummy recipe. You may find this recipe in Bake & Celebrate - Cookies and Treats book published by Marshall Cavendish.

Ingredients :

100 gr Salted Butter

50 gr Icing Sugar

75 gr Hazelnut spread (I used Nutella)

150 gr Plain Flour

25 gr Corn Flour

1/2 tsp Baking Powder

50 gr Chocolate Chips

50 gr Hazelnuts, diced 

Method :

- Mix butter and sugar until well incorporated ( Beat using mixer or about 1-2 mins )

- Add Nutella, beat until well incorporated..

- Fold in the flour (Plain flour, corn flour and BP) and chocolate chip to form a dough

- Shape into 10-11 gr balls, dip into hazelnut diced, place it onto a line baking sheet, flatten it. 

- Bake in preheated oven at 160C for 20-25 mins or until lightly browned. Remove to wire racks to cool completely.

Yields : 40-45 cookies

The books got lots of yummy cookies, few recipes that I tried, one of them was from my good friends and talented Cathy, please visit her blog for the recipe "Ice-cream scoop cookies" but I baked into round shape. Love the cookies so much, very light, buttery taste and crispy.

And another recipe and I tried was Orange Cranberry Pistachio Cookies from IG talented friends @garden_of_serenity, please visit her IG for her yummy recipe. A refreshing citrus fragrance with my favourite cranberry and pistachio, never get tired eating it :)

Happy Baking :)

Kuih Bangkit II

Source : Sonia - Nasi Lemak Lover

Ingredients:

200 gr Tapioca flour

60 gr Sago flour 

4 screwpine (pandan) leaves, cut into small pieces

1 egg yok

85 gr Icing sugar 

70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk by not adding any water

A pinch of salt

Red food colouring (for decoration)

Method :

- Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins over low flame (I only fried it around 30 mins) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight should be around 210-225 gr.

- Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .

- Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.-. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.

-  Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, knead about 5mins).

- Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.

- Bake in preheated oven at 160c for 25mins.

Yields : 50-60 pcs

Snowball Cookies with Peanut filling

Source : IG @Nurijati_tan  with modification

Ingredients :

140 gr Salted Butter

20 gr Icing sugar

1 no. salted egg yolk (steamed)

1 no. egg yolk (steamed)

100 gr Plain flour

20 gr Corn flour

25 gr Cashew ground ( original milk powder )

Filling :

150 gr nuts (as per your preference)

2 Tbsp caster sugar

10 gr butter (soft)

Icing Sugar for coating

Method:

- Filling : mix all the ingredients, and divide into small size dough for filling, set aside

- In a large bowl, cream butter and icing sugar until light and fluffy, add in salted egg  and egg yolk. Combine flour and cashew ground; gradually fold in to creamed mixture and mix well. 

- Shape into 6 gr balls, flatten and place a piece of the filling in the middle, press to seal and roll to a ball. Place 1 in. apart on baking sheets. 

- Bake in preheated oven at 160C for 20-25 minutes or until lightly browned. Remove to wire racks to cool completely.

- Place icing sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container. 

Yields : 72 pcs

Nastar

Source : IG @eliz_willyam

Ingredients:
125 gr Butter
25 gr Icing Sugar
1 Egg yolk
140 gr Plain flour
40 gr Corn flour
20 gr Milk powder

1 Egg yolk + 1tsp milk, for egg wash

Pineapple filling (homemade or store-bought)

Method:
- Cream butter and icing sugar for 2 minutes.
- Add in egg yolk one,beat until combine.
- Mix in the shifted plain flour, corn flour and milk powder, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into an oval roll.
- Use pincher to make few pinches on the roll to create the vein of leaf. Apply egg wash with a brush.
- Bake in preheated oven at 150C for 25-30mins or till golden brown.
- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Melt-in-the-mouth Pineapple Tarts

Source : Sonia a.k.a Nasi Lemak Lover

Ingredients:

350 gr Butter

100 gr Condensed milk or sweetened creamer

510 gr Plain flour / all purpose flour

2 Egg yolks

1 Egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:

- Cream butter and condensed milk till light.

- Add in egg yolk one at a time, and beat until combine.

- Mix in flour, mix till become a soft and not sticky dough.

- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).

- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

- Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

- Bake in preheated oven at 160C for 25-30 mins or till golden brown.

- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Almost Famous Amos Cookies

Source : Bisous A Toi via Peng’s Kitchen

Ingredients:

1 Large egg

1/2 tsp coffee oil / coffee emulco

1 tsp vanilla paste

250 gr Unsalted butter, softened

150 gr Dark brown sugar

100 gr Fine sugar

1/2 tsp salt

25 gr Instant oats, grind into powder

25 gr Ground almond

300 gr Self-raising Flour (I used Plain flour + 1 tsp BP + ½ tsp BS)

240 gr Hershey mini chocolate chips

Method:

- Make earlier (at least 2 hours or overnight in fridge) : Whisk egg with coffee oil and vanilla in a small bowl, cover and let it infuse.

- Whisk cream butter, sugar and salt in a large mixing bowl until light and fluffy.

- Add in egg mixture and beat in well. Beat in ground oats and almonds.

- Stir in chocolate chips.

- Lastly, sift the flour over the mixture and fold in till well incorporated.

- Chill the dough (min.15 mins, normally I will wrap individually the dough into 4 or 5 division) before use to firm it up slightly (this will reduce the cookie batter from spreading out too much)

- To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet.

- Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.

- Cool the cookies on wire rack before storing in an air-tight container.

Yields : 100-120 small cookies

PS : I baked 1/3 into double choc, substitute the flour 10 gr to cocoa powder. I baked full recipe, mix everything, except choc chip & flour portion, then divided 2/3 and 1/3.

Meat Floss Seaweed German Cookies

These savoury cookies are very addictive. Just don’t realise it that I almost finished half of container by myself in one day. Thanks Baking Tai Tai for sharing this super yummy recipe.

Source : Baking Tai Tai

Ingredients: (with modification)

125 gr Butter

25 gr Icing sugar (shifted)

100 gr potato starch

100 gr plain flour

Combination 40 gr meat floss + 10 gr Korean salted seeweed

Method:

- Beat butter and icing sugar till fluffy and lighter in colour.

- Shift in potato starch and plain flour, mix well, then add floss & seeweed, mix well to form a soft dough.

- Roll into small balls (about 2cm in diameter), arrange on lined baking pan.

- Bake in preheated oven at 170 deg C for 20-25 mins,

Note :

I prefer my cookies to be crunchy at the outer part but still have melted in the mouth texture inside, therefore slightly modify on the flour composition and longer baking time. However, if you prefer the melted-in-the-mouth version, please visit here for the original version and step-by-step post.

Crunchy Peanut Cookies

This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :) 

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf. 

Source : Cooking Pleasure

Ingredients (with modification):

200 gr Gound Peanuts

200 gr Plain flour

70 gr Icing sugar

1/3 tsp salt

1/2 tbsp butter

50-70 ml Vegetable oil

1 egg - beaten for glazing

Method :

- Mix peanuts with sugar, salt and butter.  Mix well, then add in flour in batches.

- Combined well then gradually add in oil [you may need all the oil]. 

- The dough is ready once you can roll it into a ball and does not stick to the hand.  Rest dough for 30 minutes.

- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between.  Do the same until the baking tray is filled with dough.

- Press each ball lightly with the end of a chopstick.  Brush egg glaze evenly over peanut cookies.

- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.

- Remove cookies to cool on wire rack before storing in airtight containers.  The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids

Here, I would like to wish you 

a HAPPY CHINESE NEW YEAR 2015

Bak Kwa Cookies

Source : Passionate about Baking via Anncoo Journal

Ingredients:

125 gr Butter, soften

35 gr Icing Sugar

40 gr small Egg

½ tsp Vanilla Extract

200 gr Plain Flour

65 gr Bak Kwa, mini diced

Method:

- Cream butter and sugar till light and fluffy.

- Add the egg and beat till well incorporated.

-  Add Vanilla and mix.

 - Add the flour and bak kwa, and mix thoroughly.

- Put the dough in a plastic bag, roll it out evenly.

- Refrigerate it for at least 30 minutes until firm.

- Use a scraper dessert spoon to cut scrape dough into small sizes and shape it accordingly.

- Place it on a baking tray, spacing out evenly.

- Bake at 180C for 16-18 minutes, or until it turned slightly brown.

 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Best Recipes for Everyone Jan & Feb 2015 Event Theme“My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

#   Cook & Celebrate: CNY organised by organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Chocolate Malt Cookies with Chocolate Chips

Very chocolatey cookies, with or without nuts, I just love  these cookies in everything :)

I am submitting this post to 

Best Recipes for Everyone Jan & Feb 2015 Event Theme “My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

and also to 

My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery.

Source : ChocolateChocolateandmore.com

Ingredients: ( half recipe with modification )

125 gr Butter

75 gr Brown Sugar

75 gr Sugar

1 Egg

1 tsp Vanilla extract

20 gr Cocoa powder

50 gr Chocolate malted milk powder

150 gr Plain Flour

20 gr Corn Flour

1 tsp Baking soda

1/2 tsp Salt

150 gr Chocolate chips

Methods:

-  Cream butter and sugars together, about 2 minutes, until fluffy.

-  Add in eggs and vanilla, beat again.

-  Whisk together in a separate bowl, flour, baking soda, salt, cocoa and malted milk powder. Gradually add flour mixture to butter mixture blending till all combined.

- Stir in chocolate chips.

- Refrigerate dough for 1 hour to overnight.

- Spoon out dough onto parchment lined cookie sheets, bake in a preheated 180 degree oven for 10 minutes. Remove from oven and let rest on cookie sheet for 5 minutes. Remove to racks to cool completely.

Bubble Rice Cookies

I made this cookies for this Christmas goodies gifts, love the crispy and crunchy. If I were to make it again, I will add fruit and nuts, it should be taste even better.

Source : Step Wong Kitchen via Anncoo Journal

Ingredients:

130 gr Unsalted butter

60 gr Sugar

1 large Egg (70g)

1 tsp Vanilla extract

170 gr Plain flour

½ tsp Baking soda

a pinch of salt

80 gr Rice bubbles (crispy rice)

70 gr Chocolate chips

Method:

- Preheat oven 150C

- Cream butter and sugar till white and fluffy.

- Add egg and vanilla extract, mix well.

- Sift in flour, baking soda and salt and continue to mix well.

- Lastly pour in crispy rice and chocolate chips, fold well with a rubber spatula.

- Scoop chocolate mixture with a dessert spoon and drop on to a lined baking tray and bake for about 25 minutes or until golden crisp.

- Cool down cookies and store in an airtight container.

I made additional butter cookies to add, made the cookies mixture suit this festive season. :)

This post is linked to Cook and Celebrate (Christmas 2014) organised by Baby Sumo from Eat Your Heart Out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Peanut Butter Cookies

Source : Indo Chine Kitchen

Ingredients :

300 gr Flour

150 gr Icing Sugar

150 gr Oil ( Canola or Peanut )

200 gr Skippy Peanut Butter ( I used Chunky type )

1/4 tsp Salt

2 Egg yolks, for wash

Ground peanuts ( optional )

Method:

- Preheat oven to 150 C

- Combine all ingredients (except egg yolks) in mixing bowl.

- Beat over medium speed for a couple of minutes till all ingredients are mixed well. (However, I found the flour a bit sticky, so I add 30 gr of ground peanuts)

- Take 1/2 tsp or preferable size of dough and form into round ball and arrange on greased pan. Do this to all the dough. 

- Brush the top with the egg wash and sprinkle some ground peanuts on top.

- Bake in preheated oven for 15 - 20 minutes till golden.

- Let cool and store in airtight container.

And the other cookies that I baked are just repeated recipes that I baked in previous years :

- Pineapple tarts

- Green pea cookies

- German cookies

I would like to wish you 

a Happy Chinese Horse Lunar New Year 2014.

Melt-in-mouth German Cookies

I guess I no need to explain further about these German cookies anymore :) as they are so popular and well-rated since last year. But what a pity that I just got chance to bake this year. It’s never too late for you that have not tried it, you will love it as it really melted-in when you pop into you mouth :) and can’t stop just eating only one :D

Source : Min’s Blog and SSB

Ingredients:

125 gr Butter (I used SCS Butter)

40 gr Icing sugar, sifted

125 gr Potato starch

80 gr Superfine flour / Plain Flour

Chocolate rice (optional)

Method:

- Beat butter and icing sugar till fluffy and lighter in colour.

- Sift in potato starch and flour, mix to form a soft dough.

- Pinch a bit of dough and roll into small balls. (I had my 1/3 dough mix with the chocolate rice)

- Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

- Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Yields : 60 pcs

Here's wishing all of you a  Happy Chinese Lunar New Year!

Cashew Nuts Cookies

This year, beside pineapple tarts, I didn’t have chance to bake more for CNY cookies, only extra 2 more varieties. The first one are these cashew nuts cookies, which I had been on my baking list since last year, but only this year I got chance to try this. Thanks Wen for her generous of sharing her Auntie’s yummy recipe.



Ingredients:

250 gr Butter (used quality butter and chilled)
190 gr Icing Sugar

420 gr Plain flour (I reduced to 320 gr)
1 Tbsp Milk powder

1 tsp Baking Soda
½ tsp Salt

1 no Egg
2 tsp Vanilla Extract

200 gr Ground roasted Cashew nuts (I used 300 gr)
300gr Cashew nuts (Halves it, bake until half cooked for topping)

Extra egg for egg wash

Method:
- Sift flour, milk powder, soda and salt together, set aside.
- Cream butter and icing sugar till light and fluffy.
- Add eggs and vanilla till well mix.
- Lastly add sifted flour & ground cashew nut, mix well with the low speed.

- Form a soft dough and chill till firm (min. 2 hours)
- Roll the form and cut into the preference shape using cookies cutter

- Egg wash a layer first, place cashew nut on it, slighlty press. Egg wash again on top of the cashew nut too, to make the nuts look shiny.
- Bake at preheated oven of 180 degree C for 15-25 mins.

Yields : approx 100 pcs for half recipe.

Stained Glass Cookies

Today is Valentine’s Day, I would like to say Happy Valentine’s Day to all of you. Have you say it to your love ones, family and friends?

Say it out loud if you have not :)

I am submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise

Recipe adapted from Martha Stewart Holiday Cookies 2005 via E's Joie

Ingredients:
300 gr All-purpose flour, plus more for work surface
1/4 tsp Coarse salt
1/2 tsp Baking powder
110 gr Unsalted butter
225 gr Sugar
1 large egg
1 tsp pure vanilla extract
7 ounces assorted clear colored hard candies, colors separated and finely chopped (about 30)

Methods:
- Preheat oven to 325F / 160C.
- Sift together flour, salt, and baking powder into a large bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
- Add egg; mix until smooth, 1 minute.
- Reduce speed to low. Add flour mixture, and mix until combined.
- Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
- Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a cookie cutter. Using a metal spatula/jam knife, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a cut out in center of each cookie for candy filling.
- After ready cutting all the cookies, refrigerate with the baking pan about 10-15 minutes.
- Once refrigerate, bake it for 6 minutes, taking out to fill with the cut out candies, baked for another 3 minutes to check whether the candies fill up the cookies, if not then add more candies. Don’t try to overfill the cut-out with candies otherwise they will flow out and create a stain outside
- Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown. Do not let the cookies brown, or the candy centers may become bubbly.
- Let cool completely on sheets on wire racks. Allow the cookies to cool slightly on baking sheet (for the candies to set) before transferring to wire rack for cooling. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

Yields : 3 dozen cookies

Other pictures :

CNY Green Pea Cookies

Eating these cookies are simply yummy compare to just the original green peas. This time, I bought ready pack grinded green peas from Sun Lik, so much easier compare to the first time I made this, which I grinded it myself.

By using the same recipe, they still have similarity in taste. However, the ready grinded package, yield more oily dough that made the cookies more weak in structure, crumbly and melt in the mouth texture.

The next batch I’m gonna make, I will increase the proportion of the flour.

Recipe adapted from "New Year Cookies" by Alan Ooi
Ingredients:
130 gr fried green peas, grinded
150 gr plain flour
130 gr icing sugar (I reduced to 90 gr)
1/4 tsp salt
100 gr oil

Method:
- Preheat oven to 170C
- Place all the ingredients, except oil into a mixing bowl, mix well.
- Add oil and combine to form dough.
- Roll dough into thin sheets and cut out cookies.
- Bake for about 15 - 20 mins or till cooked.
- Cool completely before storing

I am submitting these cookies to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011), hosted by J3ss Kitch3n.

Crunchy Chocolate Chips Cookies

I love making homemade cookies to give out as gifts for the christmas. When Bakertan gave away these cookies during previous bloggers' gathering, my family, especially my children simply just loved it. If you're looking for a crispy or crunchy cookie, this recipe is a very good choice. I would like to make and share with others, then decided to make half in chocolate chips and half with M&M. Wrapped it nicely and ready to give away .... to friends and colleagues :)

Source : Baking Mum and Bakertan

Ingredients:
125 gr Butter softened at room temperature
75 gr Caster sugar
60 gr Brown sugar
1 Egg, light beaten
1 tsp vanilla extract or 1/2 tsp vanilla essence
150 gr Plain flour
45 gr Cornflour
1/2 tsp Bicarbonanate of soda (baking soda)
pinch of salt
170g Chocolate chips

Method:
- Cream butter with both sugars until pale & fluffy. Add egg and vanilla to butter mixture. Mix well.
- Sift flour, cornflour, bicardonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in the chocoloate chips until well distributed.
- Chill dough for 30 minutes to firm it up. Shape dough into a small ball and flatten with fork or spoon heaped teaspoons of dough onto lined cookies trays, leaving some space between cookies dough. **
- Bake at preheated oven 180C for 20-25 minutes or medium brown.
- Carefully remove to wire rack to cool.

NOTE :
** To prevent cookies from spreading, freeze shaped cookie dough for 10 minutes (with the cookie tray/s).

This is my entry for the Christmas Giveaway hosted by Swee San of The Sweet Spot. You may hop over to her blog for the details on how to participate.

Which cookies do you prefer?
And do you have a favourite Christmas cookies to share?
I want to wish you all have a Happy Merry Christmas and Happy New Year 2011 :)