Have you heard of Jenny Bakery? It is a very famous bakery shop in Hong Kong, selling butter cookies.
I received a box of Jenny Bakery’s butter cookies from my friend, who returned from Hong Kong. And wow, it’s really yummy!! The cookies had this buttery scent. Coupled with the crisp yet melty texture from the cookie – this IS the cookie for cookie lovers!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
Since I woke up early this morning, I was happy to have some time on my own, to bake cookies for the CNY. Though it seems like we won’t be receiving any visitors at home, I still feel that it’s “necessary” to have some cookies and mandarin oranges at home (for display perhaps?! haha).
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
There are a lot of Jenny bakery copycat cookies recipes on the Internet. So I was glad I chose this easy recipe, which is not too bad!
I added in some purple sweet potato powder to get this light purplish/pinkish hue. It’s quite fit for the festive mood right?
Also featuring my favourite almond cookies!
- 147 g Prima plain flour
- 3 g cornstarch
- 150 g butter, slightly softened at room temperature
- 23 g icing sugar
- 1.5 to 2 tsp purple sweet potato powder, optional
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Place softened butter into mixing bowl. Add in icing sugar. Whisk till combined.
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Add in flour and cornstarch. Mix well.
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If you would like to make a 2 tone cookie, remove slightly less than 1/2 of the cookie dough into another bowl. Add in purple sweet potato powder and mix well.
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Place original cookie dough into piping bag (only on 1 side), fitted with Wilton 2D nozzle (or any nozzle preferred). Place the colored cookie dough into the other side of the piping bag.
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Pipe out cookie dough onto lined baking tray. Bake in preheated oven at 160C for 15-20 mins, or till evenly browned.
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Cool completely on wire rack before storing in air tight container.
The cookie will hold up better after baking if the dough is chilled. So it's better to pipe the cookie dough in 2 batches. This is to reduce the warmth of your hand "melting" the dough as you pipe.
Hi, i made these today. They're nice and buttery but more salty than sweet! Can i increase the icing sugar without affecting the texture?
Hi! I did not use salt here. Is it because your butter is salted? 😉 Most of the time, I use unsalted butter in my bakes. Try unsalted butter and it should be better!
Ah yes i used salted golden churn butter! sorry about that and thanks for the recipe. i'm going to make a double batch today 🙂
Sorry! I seemed to miss out on your reply. Hope it turned out well for you, and I am also going to make these again for CNY this year! 😉