Recipes of Cookies

Giant Mickey Mouse Cookies

Ingredients :

For the cookies :

- 200 grams unsalted butter, softened

- 200 grams caster sugar

- 1 egg, beaten

- 400 grams plain flour, plus extra for dusting

- 0.5 teaspoon vanilla essence

For the decoration :

- 500 grams icing sugar, sifted

- 2 x 8 grams sachets of egg white powder

- Black and Pink food colouring

Special equipment :

- Mickey Mouse cookie cutter and embosser

- Baking tray

- Piping bags and nozzles ( no.3 and larger )

Method :

* Place the butter and sugar in a bowl and beat them until they are just creamy in texture ( do not overmix or the cookies will spread during baking ). Add the vanilla essence then beat in the egg until it is well combined.

* Add the flour and mix it in until a dough forms. Gather the dough into a ball, wrap it in cling film and chill it for at least 1 hour.

* Place the dough on a lightly floured surface and, using a rolling pin, roll it out to an even thickness of approximately 5 mm.

* Dust the top of the dough very lightly with flour, then cut out a cookie and leave the cutter in place.

* Push the embosser section gently but firmly into the cookie dough to mark the features.

* Remove the embosser, easing it away from the dough to leave a deep impression on the cookie. Cut out more cookies and mark on the features in the same way.

* Transfer the cookies to a baking tray lined with baking parchment and chill for at least 30 minutes before baking. Preheat the oven to 180'C. Bake the cookies for 8-12 minutes until they are a pale golden colour.

* Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

* To make the icing, reconstitute the egg white powder as directed on the packet. Strain it into a bowl, add 125 grams of the icing sugar and whisk it together. Add another 125 grams icing sugar and whisk it again. Continue adding the icing sugar until the icing forms soft peaks.

* Put about half of the icing in a separate bowl and colour it with the black food colouring. Place a small amount in a piping bag fitted with a no 3 writing nozzle. Pipe the outline of each cookie, then pipe Mickey's features using the impression as a guide. Thin the remaining black icing by adding a little water, a few drops at a time, until it is of a runny consistency ( do not over thin or the icing will not set ).

* Spoon the thinned icing into a piping bag fitted either with a larger writing nozzle or, if using a disposable bag, cut a little bit off the tip. Pipe the icing onto each cookie to flood the ears, nose and pupils of the eyes. Let the cookies dry for at least 2 hours.

* Colour a little of the white icing with pink food colouring, and thin it slightly so it just starts to run. Using a clean larger nozzle, or a new disposable bag, pipe some onto each cookie to flood the tongue.

  

* Thin the remaining white icing and flood the rest of the face on each cookie, again using the larger nozzle. Allow the finished cookies to dry thoroughly.

 The nice and delicious Giant Mickey Mouse Cookies are ready to be presented.

Recipes of Cookies

LadyBird Cookies

Extra equipment :

- sieve

- rolling pin

- round cookie cutter

- palette knife

Ingredients :

- 100 grams butter

- 100 grams caster sugar

- 1 egg

- 1 teaspoon vanilla extract 

- 275 grams plain flour

For the icing :

- 400 grams icing sugar

- 3-4 tablespoons water

-  red food colouring

- dark chocolate, melted

Method :

* Preheat the oven to 190'C

* Line the baking tray with baking paper.

* Cream the butter and sugar together in a bowl until light and fluffy. Add the egg and vanilla extract, a little at a time, and mix well.

* Sift the flour into the creamed mixture and, using our hands, create a smooth, firm dough. Refrigerate the mixture for 15 minutes.

* Roll the dough out on a floured surface until it is 1 cm thick. Using the cookie cutter, cut the dough into circles and transfer to the baking tray.

* Bake the cookies in the oven for 8-10 minutes, or until golden brown, and then transfer to a wire rack to cool.

For the icing :

* Sift the icing sugar into a bowl and add enough water to make a smooth, thick paste. Add one or two drops of red food colouring to three-quarters of the icing, reserving some white for later. With the palette knife, spread the red icing over each cookie and leave to set. 

* Use the melted dark chocolate to decorate each cookie with spots and a head and leave to set. To finish, use the reserved white icing for the eyes, topping them off with chocolate for the pupils. 

Recipes of Cookies

Yummy Pineapple Cookies

Nastar

One of the most famous pineapple cookies in Indonesia is called Nastar.

This is the recipe of making Nastar :

Ingredients :

- 250 grams Butter

- 250 grams Wheat Flour

- 75 grams Cornstarch

- 75 grams Milk Powder

- 75 grams Caster Sugar

- 1/2 teaspoon Vanilla

- 4 Egg Yolks

- 2 Egg Yolks to spread

Filling :

- 1 Pineapple fruit large size

- 150 grams Sugar

- 1/2 teaspoon Vanilla

Methods :

I. Making the Filling : Peeled Pineapple then grated. Put Sugar and Vanilla, cook until cooked and thickened, then chill.

II. Making the Dough : whipped Butter and Caster Sugar until half fluffy, put four Egg Yolks, Milk Powder and Vanilla, whipped again until fluffy. Enter Wheat Flour and Cornstarch little by little. Stir until a dough.

III. Shape the dough into half ball form and fill Pineapple jam in it. Each piece is as big as lychee fruit. Apply every surface with Egg Yolks. Baked in the oven with a temperature of 170 to 180 degrees Celcius until cooked and yellowish colour.

  

Nastar, yummy pineapple cookies are ready to be presented.

To make it more durable, we can place Nastar, yummy pineapple cookies into the jar.