2tbspIcing Sugar (2 tbsp icing sugar + 1 tsp water or lemon juice)
B. Christmas Tree Cookies
(B1 .. 3) Repeat the same 'Teddy Bear Cookies' 's butter dough recipes (A1..3)
(B4) Green colouring (piping tip 2C)
5ggreen tea powder (5g = 2 tsp)
(B5) Brown colouring (piping tip 2C)
3gcocoa powder (3g = 1 tsp)
(B6) Frosting
80gwhite chocolate, melted (80g = ½ cup)
colored chocolate chips sprinkle
COOKING METHODS:
A. Teddy Bear Butter Cookies
1
(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3
2
(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4
3
(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.
4
(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.
5
Transfer the rest of the dough into a piping bag respectively. Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.
6
Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.
7
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.
8
(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.
Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.
9
Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks
B. Christmas Tree
10
(B1..B3) Follow the method of A1 to A3.
11
(B4) Green Christmas trees: For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.
For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.
12
Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.
13
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.
14
(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.
Cookies are ready to serve.
Ingredients
A. Teddy Bear Cookies (12-15 pcs)
(A1) Butter Dough (Beat)
113gunsalted butter, softened
60gcaster sugar
¼tspsalt
(A2) Butter Dough (Beat)
1egg yolk
1tbspheavy cream
1tspvanilla extract
(A3) Butter Dough (Mix)
125gcake flour , sift (125g = 1 cup)
16gcornstarch , sift (16g = 2 tbsp)
(A4) Red food colouring for hat (piping tip 2C)
2tspBeet root red colouring powder
(A5) Frosting for eyes and nose
20gdark chocolate, melted (20g = 2 tbsp)
2tbspIcing Sugar (2 tbsp icing sugar + 1 tsp water or lemon juice)
B. Christmas Tree Cookies
(B1 .. 3) Repeat the same 'Teddy Bear Cookies' 's butter dough recipes (A1..3)
(B4) Green colouring (piping tip 2C)
5ggreen tea powder (5g = 2 tsp)
(B5) Brown colouring (piping tip 2C)
3gcocoa powder (3g = 1 tsp)
(B6) Frosting
80gwhite chocolate, melted (80g = ½ cup)
colored chocolate chips sprinkle
Directions
COOKING METHODS:
A. Teddy Bear Butter Cookies
1
(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3
2
(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4
3
(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.
4
(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.
5
Transfer the rest of the dough into a piping bag respectively. Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.
6
Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.
7
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.
8
(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.
Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.
9
Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks
B. Christmas Tree
10
(B1..B3) Follow the method of A1 to A3.
11
(B4) Green Christmas trees: For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.
For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.
12
Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.
13
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.
14
(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.
AuthorLe-ThermiqueCategoryDesserts
