Melt-in-your-mouth cookies for Chinese New Year

Sorry for the clutter, I'm a messy baker

Maybe I should start a Dad and Me series. Its his hand in the photo here, one of the many trays we baked together.(Best Bakemate!)

lemon cookies

These cookies are special, because for some reason, I make them only during Chinese New Year.




orderly almond ones



Or perhaps I know the reason. The sheer amount of butter needed when one looks at the recipe is enough to let you have second thoughts about baking these often.

Also, they go really fast. Once you pop one in your mouth, dang, you're so going to keep on eating.

(Sorry, the measurements are in weight cos I just can't change it to cups)
The recipes are from my baking instructor when I went for a course in a community club, with some changes

Lemon cookies
270g unsalted butter, softened
90g icing sugar
270g AP flour
60g custard powder
1 teaspoon lemon oil
1 teaspoon vanilla essence

Preheat oven to 180 degrees C.

Sift flour and custard powder together.

In another bowl, cream butter and sugar until light. (It should be almost white)

Add the lemon oil and vanilla and continue to mix well.

On low speed, add the flour mixture portion by portion, until just incorporated.

Scoop the dough into a piping bag attached with a star nozzle; pipe dough on baking trays.

Bake at 180 degrees C for about 15 minutes, or until edges are slightly golden.

Almond Cookies
270g salted butter (if using unsalted, add 1 tsp salt), softened
90g icing sugar
270g AP flour
60g custard powder
80g ground almond
1 teaspoon vanilla essence
1 scant teaspoon almond essence

Preheat oven to 190 degrees C.

Sift flour and custard powder together. Add ground almond and salt if using unsalted butter and mix together.

In another bowl, cream butter and sugar until light. (It should be almost white)

Add almond and vanilla essences and continue to mix well.
On low speed, add the flour mixture portion by portion, until just incorporated.

Scoop the dough into a piping bag attached with a star nozzle; pipe dough on baking trays.

Bake at 190 degrees C for about 20 minutes, or until edges are slightly golden.

Edit (3 Feb): Both recipes yield about 60 cookies (1-inch diameter)