These cookies have became the favorite must bake cookies for the festive season...I see them being baked every year around this time of year almost as much as the pineapple tarts. So, in tandem with the trend, I am going to bake them too:D Instead of the standard roll and press with fork shapes, I use a cookie press to press out flowery shapes just to be different:P
These cookies have also gone through several flavor changes along the years, but I shall just stick to the original which I love:)
Here's the recipe, taken from Min's Blog
Butter Cookies
A: Butter 250g & Icing Sugar 80g (sifted)
B: Potato Starch 250g ; Flour 100g ; Poppy seeds 1Tbsp (Optional)
C: Green Tea Powder 1tsp ( Ididn't add this)
Beat butter and icing sugar together till fluffy.
Sift in potato starch, flour and poppy seeds if using.
Mix 1/4 of the batter with green powder.(I didn't do this part)
Take a pinch of green tea batter and plain batter, round them together to form a ball, slightly press down with a fork. (I press mine out with a cookie pump)
Bake in preheated oven at 170'C for 15-20minutes.(Mine at 160C for 30 minutes)
I I am linking this post to the Bake Along event, Chinese New Year cookies for the month Jan 2014
