Last week, I bought some piping bags to make butter cookies. I have been looking forward to making these piped butter cookies for a long time. I have always adored cookies. As children, we loved cookies so much so that we refused to eat proper breakfasts and would instead feast on cookies first thing in the morning. Though we have outgrown that habit, I still have a soft corner for cookies. So while baking these I wanted to recreate a childhood favourite, assorted cookies. I love the idea of assorted cookies and therefore went ahead making cookies with different flavours using the same cookie dough.
This is Betty Saw's uncomplicated piped butter cookie recipe from her book Cookies Galore. I have twisted the recipe from thereon by adding various flavours. The flavours that I used were ginger, coconut, nuts & nougat and vanilla. I wanted to get really well-defined flavours - so if it is coconut, I want it to taste coconut. Even though it was time-consuming, it was a lot of fun making them and most importantly, they were completely worth it. This is my first time piping out cookies, and I made sure to experiment as much as possible. It was like being a child again. I can guarantee that these butter cookies will fetch you accolades from all corners. :)
Ingredients:
270 g all-purpose flour
240 g unsalted butter
100 g icing sugar/confectionar's sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla sugar/vanillin sugar
1 inch fresh ginger
1/3 cup desiccated coconut flakes
3 tbs chopped almonds (or hazelnuts)
25-30 g melted nougat (or chocolate)
