– 220g butter cubed (slightly softened)
– 1 egg at room temperature
– 3/4 cup powdered sugar
– 1 teaspoon vanilla essence
– 1/2 teaspoon almond essence
– 1/4 teaspoon salt
– 2.5 cups + 3 tablespoons all purpose flour
– Orange (or red) and yellow food colouring
1. Cream butter in a large bowl of stand mixer at medium speed until smooth, then add powdered sugar until light and fluffy.
2. Add egg, vanilla essence and almond essence until combined, then gradually add in flour and salt, and beat until incorporated to form a dough.
3. Divide dough into three even portions. Using food colouring, make one yellow, one orange, and leave the last uncoloured.
4. Line a loaf pan with plastic wrap and place down the uncoloured dough at around 2cm thickness (this can be altered depending on the size of cookies you want to make – bite sized cookies will be roughly 1cm in thickness). Do the same with the orange dough, followed by the yellow, and pat down firmly after each layer. Remove dough from loaf pan and refrigerate for at least 1.5 hours (though the longer the better).
5. Before baking cookies, pre-heat oven to 170 degrees celsius (FAN) and line baking trays with baking paper.
6. Cut the dough at roughly 0.5cm in thickness, and then proceed to cut into triangles.
7. Place cookies on baking tray, and bake for 9 – 12 minutes, or until edges begin to slightly brown.
8. OPTIONAL: Before baking, use a straw to add ‘bite marks’ to some of the triangle pieces for extra detailing.
After cookies have cooled, add cute faces onto some of the cookies with black royal icing, and enjoy!
Note: These cookies can keep up to 2 weeks, but best eaten within the first 4-5 days
RECIPE & PHOTOGRAPHY | Vickie Liu