Chinese New Year & Valentines’ Day Danish butter cookies

Happy Hump Day!
This is how my friends and I greet each other on every Wednesdays noon. Because we finally reached the half way mark of a long work week. This calls for a cheer just to get us through the other half. I recently opted Wednesday to be my other off day at work. “Woohoo!” My Hump Day is a rest day! Isn’t it great? I have so much to do!

Today, I spent most part of the day organizing and busy replying emails to our first ever CNY Charity Bake Sale. Gosh! We are absolutely overwhelmed by the great response and thank you for the orders.

This idea started out by a friend asking me if we are selling any Chinese New Year goodies this year. Our cookies are usually baked and given as gift to close friends and families. We have never thought seriously about selling to a broader audience but this idea of doing something for charity took hold. Sharon organized the list. researched on charity organization and wrote a quick sales blurb. I immediately went on designing the new labels to go on the cookie boxes. An emailer to announced it. Thank you cards etc etc. (Imagine how thrilled we were). All this happened over night and this morning we emailed out the announcement. Our little brother even sent us a text if I can be of any use. This made us laugh because he’s only real cooking skill is cooking instant noodles. Indeed, I will assign him with a more manly role of helping with the labeling of the cookie boxes.

This year, the Lunar New Year and Valentines’ Day falls on the same week. Remember those Royal Dansk Danish cookies lined with cupcake paper that we all indulged upon when we were younger? The ones in the round, blue container? Well, this is the homemade version and 10 times better than any commercial blue tins you can find. Crumbly and delicately melts in your mouth like fine sand. Everyone has a favorite in the blue tin. Mine is the Vanilla Wreaths Which is yours?

This cookie is out of the world. Try to get the best danish butter (Lurpak) because this cookie is about butter. And I assure you, it’s worth the extra penny.


Note: If using a pastry bag or cookie press, use the dough immediately, piping or pressing out onto a parchment-lined sheet pan. Otherwise, rolled out and freeze till firm them cut out with cookie cutter.

Recipe
190g Unsalted Butter
½ teaspoon fine salt
½  teaspoon vanilla paste or vanilla extract
80g icing sugar
30g egg white (approximately the white of 1 egg)
250g plain flour

Method
Heat oven to 180ºC. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla until well mixed. Sieve flour and salt and add into the butter mixer, beat at low speed until thoroughly mixed.

Scope dough into piping bag fitted with a star tip and pipe circles/wreaths on a lined baking tray. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely. Store in an airtight container.

Till next post, ss. 

3 comments

  1. Sandra @ Foodmanna says:

    Hi Beryl, Here’s the conversion to US cups. Hope you’ll enjoy the recipe.

    3/4 cup + 1 tablespoon Unsalted Butter
    ½ teaspoon fine salt
    ½ teaspoon vanilla paste or vanilla extract
    2/3 cup icing sugar
    30g egg white (approximately the white of 1 egg)
    2 cups plain flour

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