Monday, February 22, 2016

Hello kitty butter cookies

 Butter Flavor

Unsalted Butter: 50g
Powdered Sugar: 25g
Egg Yolk: 1
Pastry Flour: 100g

 Chocolate Flavor

Pastry Flour: 80g
Unsalted Butter: 50g
Powdered Sugar: 25g
Egg Yolk: 1
Chocolate Cocoa Powder Unsweetened: 20g

Don't forget your Hello Kitty cookie cutter!

Before Start:

1. Soften Butter
2. Sift Flour
3. Cut the Softened butter into small pieces


1. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
2. Add powdered sugar and continue beating until combined. (turn white)
3. Add the egg yolk and beat on low speed until well blended.
4. Sift the flour into another bowl, Add half of the flour into the butter mixture and stir with a plastic spoon until blended then add the rest.
5. The dough should be soft at this step. Turn the dough out of the bowl and wrap in plastic wrap.
6. Refrigerate until chilled, about 30 mins.
7. Preheat the oven to 350F (180C). Lightly grease 2 baking sheets or line them with parchment paper.
8. Remove the dough from the refrigerator, place between 2 sheets of waxed paper, and roll out 1/4 inch (6mm) thick.
9. Use a cookie cutter (I used Hello Kitty cookie cutter), cut out the cookies.
10. Repeat to roll out the remaining dough portions, then reroll the dough scraps into 1/4 inch thick dough. Cut the dough again.
Note: if the dough becomes sticky, wrap it and chill in the freezer for about 10 mins before rolling out.
11. Place the cookies to the prepared pans, bake until firm to the tough, about 12mins to 15 mins.
12. Transfer the pans to wire racks. Loosen the cookies from the pans with the spatula, but leave in place on the pans until cooled.

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