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Tuesday, January 16, 2018


These batch of cookies were baked after Christmas, just  before my mother in-law was admitted to the hospital for surgery. Just couldn't find the time to post this, then.
I just love baking German butter cookies as they are so buttery, crispy and aromatic.  This recipe is similar to my postings on the various German Cookies with a little adjustments to the ingredients by adding cheese powder and omitting the some other ingredients like cocoa powder etc.
Seems like it is never too early to start doing anything.  Life is constantly moving and anything can happen out of expectation. 
Nevertheless, I did end up with these lovely cookies that are buttery, crispy and fragrant.  This recipe is a larger portion.
[makes 150 pieces]
500 gm butter
150-160 gm icing sugar - sifted
500 gm potato starch
30 gm cheese powder
130 gm plain flour - sifted 

  1. Beat butter and icing sugar till fluffy and lighter in color.
  2. Sift in potato starch, cheese powder and plain flour, mix to form a soft dough.  Chill for 30 minutes.
  3. Fill the dough into nozzle mould of your choice, press it with the thumb into the baking tray line with parchment paper and place a small pieces of cherry on top of the piped out cookie dough.
  4. Bake at preheated oven at 170 degrees C for 13-15 mins depending on the size of your cookies.
  5. Remove from oven, leave to cool completely on  a wire rack and store in airtight container.

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