CNY 2015 五福临门 Prosperity Cookies Platter

There are couple interesting cookie that caught my attention and I'm so tempted to try them out but I do want to be too ambitious this year. So I've finalised with this year CNY cookie baking, hereby presenting my five selection of cookies which I named them '五福临门' 饼干拼盘 Prosperity Cookie sPlatter! Nice? Adding on to the pineapple tarts were Melting Moments and German Cookies (Chicken Floss Seaweed).

German Cookies (Chicken Floss Seaweed) 

I can't wait to attempt this savoury version of German Cookies when I saw Cheryl of Baking Tai Tai's creation! Instead of using Korean seaweed as indicated in the original recipe, I've substitute it with crispy seaweed and it turned out well too. Something unique compare to the usual sweet cookies, thumbs up by my food tasters :D I've baked it rather small so that the kids can just pop the whole cookie into their mouth without creating any mess :D

Recipe ref : Baking Tai Tai
Ingredient

• 250gm unsalted butter, softened
• 50gm icing sugar, sifted
• 250gm potato starch
• 160gm cake flour
• 50gm soft chicken floss
• 30gm ready-to-eat crispy seaweed

Method

1. Combine chicken floss and crispy seaweed in a food processor and blend till fine. Remove and set aside.
2. Using a electric whisk, cream butter and icing sugar till light and creamy.
3. Sift in potato starch and cake flour in 3 batches, fold till well combined.
4. Fold in chicken floss seaweed mixture.
5. Roll dough into small ball about 10gm and place on lined baking sheet. Alternatively roll out dough evenly and cut out using a cookie cutter.
6. Bake in preheated oven at 160 deg cel for 15-18 mins.
7. Remove from oven and leave on baking sheet for 5 mins. Transfer to wire rack to cool completely before storing.

Melting Moments

Actually this recipe has been hiding in my blog draft for many many years and I've forgotten where I got it from! This cookies tasted so good, melty and buttery that my kids could not get enough of it! I've packed some for gifting and balanced one are disappearing too fast from my cookie jar though I've already made a second batch! Looks like I may need to bake another tray soon.....

Ingredient

• 250gm unsalted butter, softened
• 100gm icing sugar, sifted
• 1 tsp vanilla paste
• 1/4 tsp salt
• 100gm self raising flour
• 50gm cake flour
• 150gm corn flour

Method

1. Combine, self-raising flour and corn flour together.
2. Cream butter, icing sugar, vanilla essence and salt until light and creamy.
3. Sift in flour in batches and mix into a soft dough.
4. Spoon mixture into a piping bag fitted with a big star nozzle. ( I use wilton #2C) 
5. Pipe rosette onto a lined baking tray. Add chopped cherries  on top of the rosette, if desired.
6. Bake in pre-heated oven at 160 deg cel for 15 to 18 mins. (depending on how large your rosette is). 
7. Cool on baking tray for 5 mins before transferrring onto wire rack to cool completely before storing.

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Enter here for CNY 2015 Ang Bao USD160 Giveaway!