Assorted Cookies

Everyone busy feasting and visiting friends and relatives during this festive period. For me I did not do any cooking just busy baking cookies for friends and immediate families :D Glad that everyone love the gift pack I prepared for them and given positive feedbacks on the cookies! ^0^

Salted White Chocolate Lavender Cookies
recipe ref : Spache the Spatula
Ingredient

• 315gm plain flour
• 2 tsp corn flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 200gm fine sugar
• 2 tsp culinary lavender flowers
• 200gm unsalted butter
• 1 egg + 1 yolk
• 180gm white chocolate chips
• sea salt flakes, for sprinkle

Method

1. Sift both flour, baking soda and salt together. Set aside.
2. In a food processor, blend the sugar and lavender till fine.
3. Using a electric whisk, cream butter and lavender sugar until creamy.
4. Beat in eggs until batter is light and fluffy.
5. Fold in chocolate chips until combined. Chill the dough for 30 mins to firm it up.
6. Preheat oven to 180 deg cel. Scoop 1 tsp of the dough and drop onto lined baking sheet. Sprinkle sea salt flakes onto each cookie. Bake for 12 mins until edge is lightly browned.
7. Cool on baking sheet for 10 mins before transferring onto wire rack to cool down completely before storing. 

Cashew Peanut Cookies

Ingredient

• 125gm unsalted butter
• 120gm fine sugar
• 1 egg
• 150gm plain flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup roasted cashew nuts, coarsely chopped
• 120gm peanut butter chips

Method

1. Cream butter and sugar until light and fluffy.
2. Add in egg and beat till combined.
3. Sift in flour, baking soda and salt and beat until just combined. Do not overmix.
4. Fold in cashew nuts and peanut butter chips.
5. Scoop 1 tsp of cookie dough onto lined baking sheets. Bake in preheated oven at 180 deg cel for 12 mins. 
6. Cool on baking sheet for 10 mins before transferring onto wire rack to cool down completely before storing. 

 

Pistachio Shortbread Cookies

recipe ref : Martha Stewart

Ingredient

• 250gm unsalted butter
• 90gm icing sugar
• 1/2 tsp salt
• 300gm plain flour
• 125gm chopped pistachio

Method

1. Cream butter, sugar and salt until light and fluffy.
2. Add in flour and beat till well combined.
3. Fold in pistachio. Divide dough into 2 portions.
4. Place each dough portion onto a plastic sheet. Form the dough into an 8" log. Freeze the log for 1 hour.
5. Preheat oven at 180 deg cel. Remove one log of the dough from freezer. Cut into 1/4" thick slices and place on a lined baking sheet. Bake for 15 mins until the edges are lightly browned.
6. Cool on baking sheets for 10 mins before transferring onto wire rack to cool down completely before storing. 

The products I've used are kindly sponsored by Honest Flvrs whom is a small local enterprise dealing in local dried foods. Currently they are carrying Culinary Lavender Flowers from Australia, Baked Cashews from Vietnam and Pistachios (with/without shells) from California. Check out their online shop @ honestflvrs.com for their range of products! Readers are entitled to 10% off with total purchase of S$34, please code "pengs10%" at checkout now!