This was 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's fresh from the oven. Taste awesome! But after 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, raisin, berries etc...
However, my family and friends who have tried my cookies, they said 'these cookies are really delicious and addictive!'. I brought back a box for my sister in law to try, she polished off all within 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) ?? 200? (???,??)
100g Icing Sugar ?? 100?
1/4 tsp Vanilla Extract ??? 1/4 ??
300g All Purpose Flour ?? 300?
40g Dried Cranberries (chopped) ??? 40? (??)
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1. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients comes together.
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2. Stir in cranberries.
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3. Cover the dough with cling wrap, keep in the freezer for 1 hour.
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If you do not have shortbread mould, you can use this method to shape the shortbread...
4. Remove the dough from freezer, slice it and transfer to a lined baking tray.
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5. Bake in a preheated oven 160'C for 15-20 minutes.
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Some feedback from those who have tried this recipe:
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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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