Freshly and Lovingly Baked on : 18th Sept 2014
It took me quite a while to get these done. The shaping of the cookies is already a massive task. All in all, it took me about 6 hrs from start to finish. I could hardly move after these are done. All I can think of is a hot tub of water to soak my feet in. My heart was with the market today thou. Yellen pissed me off last night and I did not really sleep. But well, what can I do with her? Since I am not able to sleep, I might as well think of what to bake for the children’s charity event. I am worried that it is not up to the commercial standard. No matter what, I am an insecure home baker who has never taken any real classes in baking.
I saw these cookies designs in a Japanese website. So I basically use a cookies recipe that I have and recreate the designs. I cannot claim credit for the design of the cookies in this post. Nevertheless, I hope I have done it well.
After this bake, I really need to sleep. Enjoy and oyasuminasai!
Fresh cookies before baking.
480g Cake Flour
7 Tbsp Milk
2 Tsp Pure Vanilla Extract
190g Granulated Sugar
200g Unsalted Butter
Sift the flour and set aside. Cream the butter with the sugar until light and fluffy before adding in the milk. Mix it well and add in the extract. Once done, add in the flour batches by batches until incorporated.
Depending on the design of the cookies that you like. You can add in cocoa powder, charcoal powder and food colourings to your imagination.
For these cookies, I used cocoa powder, charcoal powder, pink food colouring and yellow food food colouring.
This quantity of dough can yield about 25 sandwiched cookies.
Once done, rest it in the fridge for 15 minutes while you preheat the oven to 170 degree. Then bake the cookies for 15 minutes or until brown.
Raisins Cream Cheese Fillings
2 oz Cream Cheese
1/8 Cup Granulated Sugar
1 Tsp Lemon Juice
1/4 Cup chopped raisins
Beat all ingredients together . Chilled it before piping them onto the cookies.