These were the HOTTEST Chinese New Year cookies in 2016! After reading all the verdicts of those who have tried it, I attempted and tasted it myself.
Well, I took a piece to try when it was fresh from the oven. Taste awesome! But after it is cooled, it's just like that blue container - Kjeldsens butter cookies. Perhaps I'm not a fan of plain butter cookies, so it's just an ordinary butter cookie to me, not addictive, not super tasty. I personally prefer cookies loaded with nuts, raisins, berries etc...
However, my family and friends who have tried my cookies, said 'These cookies are really delicious and addictive!'. I brought back a box for my sister-in-law to try, and she polished it off all within a few days. After getting all the feedback here and there, I must conclude that these cookies are yummy if you like butter cookies.
Do scroll down to the end of this blog post to read the verdicts from home bakers who have tried this recipe.
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| Looking at the cookies that I have on the table, my son and I still prefer the cute squirrel cookies ;) |
Ingredients:
200g Salted Butter (softened) 牛油 200克 （有盐的，软化）
100g Icing Sugar 糖粉 100克
1/4 tsp Vanilla Extract 香草精 1/4 小匙
300g All Purpose Flour 面粉 300克
40g Dried Cranberries (chopped) 蔓越莓 40克 （切小）
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
1. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients come together.
把牛油和糖粉打至奶白色，加入香草精，慢慢加入面粉，混合均匀。
2. Stir in cranberries.
加入蔓越莓。
3. Cover the dough with cling wrap/ baking sheet, keep in the freezer for 1 hour.
用保鲜纸／油纸把面团包好，放冰箱雪藏1小时。
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| Shortbread Cookie Mould/ Shaper available at DGZ SHOP. Visit DGZ SHOP, PM for details/ order. |
4. Remove the dough from the freezer, slice it and transfer to a lined baking tray.
取出面团，立刻切片，摆放在烤盘上。（烤盘必须铺上油纸）
5. Bake in a preheated oven 160'C for 15-20 minutes.
放进已预热的烤箱，以160度，烘烤15-20分钟即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
Enjoy!
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| By Yvonne Chan |
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| By Yvonne Chan |
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| By Maya Isabella Lau |
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| By Kwai L Lin |
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| By Kelly Yip |
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| By Chua Poh Ling |
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| By Chua Poh Ling |
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| By Dewi FiGlia |
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| By Josephine Fong |
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| By Johanna Wong |
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| By Elaine Pan |
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| By Sherlynn Goh |
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| By Jaylene Chuah |
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| By Elaine Teoh TP |
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| By Janice Yong |
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| By Ruyeras Mel |
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| By Mayble Chee |
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| By ML Yim |
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| By Hui Peng Tan |
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| By Danny Wong |
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| By Nana Ong |
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| By Eileen Tan |
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| By Augustina Liow |
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| By Miki Chan |
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| By Madeline Chan |
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| By Samantha Yeap |
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| By Alice Neo |
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| By Julie-Anne |
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| By Lydia Chung |
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| By Tan Lee Khing |
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| By Wei Wong |
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| By Ella Lim |
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| By Yuet Yu |
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| By Yuet Yu |
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| By Ruyeras Mel |
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| By mybakinghub |
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| By Adeline Song Jun Ling |
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| By Cindy Loh |
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| By Lotus A.Garden |
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| By Lin Mei Fang |
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| By Lin Mei Fang |
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| Feedback from Sin Yin, Phey Ling, Janice Tan L H and Yen Cho |
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| By Elaine Chan Yin Ling |
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| By Jo Ann Tan |
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| By Angelina Chow |
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| By Jackie Lim |
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| By Julie-Anne |
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| By Alisha Ng |
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| By Geraldine Chang |
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| By Kennix Ng |
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| By Kennix Ng |
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| By Alice Neo |
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| By Serene Hui Ling |
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| By Genevieve Ngui |
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| Feedback from Genevieve Ngui |
Recipe adapted from Ah Gim. Thank you Ah Gim for sharing the recipe. I think I'd love the cranberries + pistachio version! ;)
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