Easy Butter Cookies

“It’s that melt-in-the-mouth butter cookies…”

Yes, you are right. It’s that in-trend butter cookie making. My copycat of “the copycat (of) Jenny bakery cookies” from a blog which I happened to chance upon one day. I have not tried the original Jenny bakery cookie yet, and had no intention to ‘challenge’ this popular bake. I just thought the recipe shared in this blog, JoyMadeThese (thank you) looked really easy to make, with just simple ingredients needed. So, I baked.

I made only the original butter flavor for a start. True enough, the texture of these butter cookies were light and crispy, enough to melt in your mouth. It wasn’t too sweet. So, if you prefer sweeter cookies, I would suggest increasing sugar to 80g instead of the asking 50g. This recipe also asked for 200g of butter of Golden Churn brand, and I followed. I liked the strong aroma of the butter from the cookies which might seemed deceivingly heavy for the palate if eaten, but the fact was, it wasn’t. I found the buttery flavor just fine. There was also noticeable hint of saltiness in it, probably by the amount of this butter added, and thus, making it not the usual sweet-sweet cookie types. I liked.

Everyone liked this butter cookie, so as my friends who came to my house in the afternoon. And, since the ingredients were just so simple, I didn’t mind having it more often. I believed it’s also fine for children above 1yo to taste.

Well, Christmas is just around the corner, would this be a good excuse for you to start baking some? :D

Yields 35 cookies (badge-sized)
200g of butter, room temperature
50g of caster sugar
50g of corn starch
75g of plain flour
75g of bread flour

Method
(1) Preheat oven to 180deg celsius for 15 minutes.

(2) Cream sugar and butter in electrical blender on medium speed until pale and fluffy. The mixture should be double in volume by then.

(3) Mix plain flour, bread flour and corn starch in a large bowl, sieve into the butter mixture (in batches). Use spatula to mix well. The texture of the cookie dough should resemble soft paste.

(4) Place soft dough in piping bag and pipe on baking paper lined on the tray. Bake in preheated oven for 10 minutes. Cool and serve, or store in air-tight container.

A butter cookie counts about 45kcal.

Tips: Do not over mix the flour into creamed butter. So, using a spatula is best to do the job.
* Greasing of the baking paper is not necessary.
* Pipe cookie dough with your desired shape and pattern. Mine was piped using medium sized flower tip. Each cookie was about the size of a badge.
* Watch out the baking time, heat off once the cookies turned crisp and golden.
* Handle the baked cookies gently as they are really fragile, and likely to be crumbly.
* Golden Churn brand butter in can (weigh 445g) is available at supermarkets eg NTUC Fairprice. Check out the baking supplies shelves, it’s not at the chilled compartment. However, I think it will be just fine to use the chilled butter block type, too.