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 .jpg)  Our Lil Princess: Amabel Loh Birthday: 21 August 2006 Place of Birth: Thomson Medical Centre, Singapore Delivery Method: Natural Delivery without Epidural Borned in Gestation age: 38weeks 3days Weight at Birth: 3.005kg Length at Birth: 47cm Breastfeed: 14 months  Our 2nd Lil Princess: Aisleyne Loh Birthday: 15 August 2008 Place of Birth: Thomson Medical Centre, Singapore Delivery Method: Natural Delivery without Epidural Borned in Gestation age: 39weeks 2days Weight at Birth: 3.010kg Length at Birth: 48cm Breastfeed: 3 years+  |
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title: Motherlylove homemade cookies [Updated with Recipe]
date: Tuesday, November 29, 2011 time : 2:14 AM Told the girls that I'm going to bake cookies for them. They offer to help (their help is to play and mess my dough for sure haha) but I don't want them to know how the cookies gonna look like so I choo them to bed whilst waiting for the dough to chill in the fridge for an hour. I written down the recipe sometime back and have been kept in my cupboard for months or even years. Can't really recall where I copied it from, should be sometime back in the library. Anyway the taste and sweetness are just right for kids' consumption. So happy that my gals kept asking for more. Sables - The French Butter Cookie Ingredients - 150g Unsalted Butter (room temperature) (Butter is what gives these cookies their wonderful flavor so use the best you can afford.) - 1 tsp Pure Vanilla Extract (Cause is for kids to eat so I used pure vanilla essence instead due to the alcohol content in the extract) - 1/4 teaspoon salt (I leave out this for kids’ consumption) - 70g Caster Sugar - 1 Large Egg - 280g Plain Flour - 0.5tsp Baking Powder Egg Wash: - 1 Egg Yolk - 1tsp Pure Vanilla Extract (I used pure vanilla essence instead) In the bowl of your electric mixer (or with a hand mixer), 1) beat butter and sugar until light and fluffy (2-3 minutes). 2) add the egg and vanilla extract and beat until blended. In a separate bowl, 3) whisk together the flour, baking powder and salt (I omitted the salt). To the butter mixture (1&2 above) 4) add the flour mixture (3) and beat just until incorporated. Do not over mix the dough. 5) Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).   6) Preheat oven to (177 degrees C) and place rack in the center of the oven. 7) Line two baking sheets with parchment paper and set aside. 8) Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm). (For me I use argaration lol~) 9) Using a lightly floured 2 inch (5 cm) round fluted cookie cutter (for me I use the cartoon cookie design cutter/mould), cut out the cookies, placing them on the prepared sheet. 10) Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. 11) For the Egg wash, in a small bowl, whisk the egg yoke with Pure Vanilla Extract (or Pure Vanilla essence) 12) Remove the cookies from the refrigerator and brush the tops with the egg wash. 13) Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. (I omitted this step since my cutter/mould already come with design on the face of the cookies and these cookies are delicious plain so I added Chocolate Chip for little more flavour so both A will like)    14) Bake cookies in the preheated oven for about 15 - 20 minutes (depending on size of cookie) or until golden brown around the edges.   Whilst waiting for the cookies to be baked, I'm having my chilled self cooked snow fungus dessert  15) Cool cookies on wire rack.    16) Store in an airtight container for up to a week. and~ Ta...dah..  I surprised my girls early in the morning with these. A mother hard work and sacrificing of her beauty sleep just to see a smiling face of them munching mother lovely cookies ���� - Posted using BlogPress from my iPhone Labels: Baby Food Journal, F, I Can Bake, My Food |
1 Comment(s):
Thats really nice and sweet