Green tea Kattetong/Cookies (Lidah Kucing Hijau)

I have a good foodie friend who loves chocolate and green tea so much. And she does not stop there, she moves along to create foods by substituting the ingredient with green tea..and it always came out lovely. One of her creations was this green tea kattetong. I made this myself in July last year after seeing the recipe of hers and would like to share the English version for you.

Source: Kedai Rachmah (In Indonesian)

Ingredients:

125g butter

85g fine granulated sugar

35mL egg white

1 egg yolk

120g low protein wheat flour (I used all purpose flour)

1tsp of matcha/green tea powder

1/4tsp green tea paste (I skipped this one)

2g baking powder

3g Emplex (I skipped this one, this is used to make the cookie crunchier)

Direction:

Beat the butter, emplex (if used), sugar and green tea paste until smooth and fluffy. Add the egg yolk, mix it well. Then add the egg white, beat again until smooth and well blended. Gradually add flour, baking powder, and green tea powder and mix it with lower speed. Place the dough inside a piping bag and cut it out for 1cm (diameter) hole at the tip. Then squeezed out the dough into a greased kattetong mould.

Since I do not have the mould, I just placed the dough on a cookie tin which was lined with a piece of parchment paper ( as shown on the above picture).

Bake in a preheat oven at 300F for 12-15min until done.
You may add some sesame seeds, like what I did before. And I love the one with these sesame seeds better.

Note: for a better look, choose black sesame seeds to give a beautiful contrast.

Peanut Butter Cookies - Christmas Count Down

Don't you love failure-free baking? This cookie is one of them, you'll never fail to prepare it..and it tastes so good too. Let say it is also nice for gift basket goodies (for allergic-free family of course!).
And hey..it's 2nd day of Christmas...uh ah..(running around, packing and preparing for our trip tomorrow).

Read the original posting in Indonesian language here.

Ingredients:
-250g all purpose flour
-90g fine granulated sugar
-125g smooth peanut butter
-110mL vegetable oil
-1Tbsp milk powder
-½ tsp salt
-1Tbsp butter

For glazing+topping:
2 egg yolk, briefly whisked
crushed peanut

Directions:
Mix well sugar, peanut butter, oil, milk powder, salt and butter. Add flour and mix well. Flatten the dough with roller and cut with desired cookie cutter. Place them on a layered cookie tin. Glaze them with egg yolk and sprinkle some crushed peanuts on top. Bake at 150C until done.

Choco Chip And Walnut Cookies - Christmas Count Down

One of those days, Bianca was asking for some cookies, but I was too lazy to go to the store. I checked my pantry and found all I need to bake some for her. This was the first time I baked chocolate chip cookies and it turned out really good. No wonder they named it the best chocolate chip cookies and it's easy for beginner like me. The best part is that you can adjust the sweetness to your preference (I found out in North America cookies and cakes are way to sweet to my taste).
So here is my 8th day before Christmas recipe: Choco Chip and Walnut Cookies..

Ingredients:

- 1c butter, softened
- 1c white sugar (I reduced it to 3/4c)
- 1c packed brown sugar
- 2 egg
- 2 tsp vanilla extract
- 3c all purpose flour
- 1tsp baking soda
- 2tsp hot water
- 1/2tsp salt
- 2c semisweet chocolate chips
- 1c chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Snow White Cookies - Christmas Count Down

I was supposed to write this Christmas count down post 3 days ago, so that I could fit to my 12th day before Christmas version. But I hardly find time to sit and type on my computer, an excuse of having frozen brain..**blame it to the weather, the heater does not help**
Oh well, so here is my 9th day before Christmas post. Enjoy!

Today I would like to share our fave cookies recipe...we call it Putri Salju (snow white cookies), coz it is coated with icing sugar. The common recipe does not have cheese in it, I added Edam and Old Cheddar this time, and I like it.

Ingredients:

- 225g butter (I like the salted one)
- 100g fine granulated sugar
- 200g ground baked cashew nuts
- 250g all purpose flour
- 100g grated cheese (mix of Edam and Old Cheddar)

For coating:
- 120g icing sugar

Directions:
Whisk butter and sugar until smooth and pale. Add the cashew nuts, flour and grated cheese and mix them well. Make a ball of the dough and cover it with plastic wrap. Keep it in a fridge for an hour. Preheat the oven to 300F and layer the cookie tin with parchment paper. Take the dough out of the fridge and form half-moon shapes. Place them on the tin, give space in between. Bake for 20min at 300F. When it is done, take out and cool off for 3min, then coat them with icing sugar. Keep them in an airtight container.

Butter Cookies - My Childhood Fave

Back in my country, I used to have butter cookies which were sold in a can and came together with other cookies. The taste was so good and buttery of course and it melted in my mouth. Oh..I really wish I could find the same brand of it here. One day I visited a good friend of mine and she showed me a recipe book that got the recipe of butter cookies in it. I took a note of the ingredients and directions and practiced it in my kitchen. I modified half of the recipe with mocha essence. It turn out really good. So now, I can turn to my own kitchen when I feel like having this childhood favorite cookies.

Source: "Pandai Memasak Jilid 10", modified by me
Ingredients:
- 175 g butter
- 125g sugar
- 250g all purpose flour
- 2 egg yolk
- 1/2 tsp vanilla essence
- 1/2 tsp mocha essence (my modification)
- egg yolk+milk for glazing (my modification)

Directions:
Beat butter, sugar and egg yolk with a mixer until smooth. Add flour and mix well. Divide it into 2, and add vanilla essence to one of it and mocha to the other, mix it well. Prepare a cookie sheet by greasing it with margarine. Then using a pipping bag, form the dough as rings, give space in between. Bake at 350F for 20-25minutes. Glaze the top surface with egg yolk and milk. Put it back to the oven and continue to bake for another 5minutes.

Left-over Files of 2008 Series, Ananas Tart (Kue Nastar)

It was all begun when I chatted with Mel back in December 2008...She really really convinced me to try out the recipe which was originally from NCC. I had never made these ananas tart before, so I was anxious yet worried if failed. The fact that there is no pineapple jam available for purchasing changed me from being lazy to eagerly-happily doing it. So, just a day before Christmas, I prepared these yummy tarts. It took me hours to make them, but they were gone in no time meaning they are 100% delicious....(happy to share them with friends and neighbor though...)

Ingredients:
For Tarts:
- 250g margarine
- 250g butter
- 100g very fine granulated sugar
- 4 egg yolks
- 700g all purpose flour
- 4Tbsp full cream milk powder (I was using baby formula)

For glazing: mix well
- 3 egg yolks
- a little bit of fresh milk

For filling:
- 4 ripe pineapple (I used 3can of cut pineapple in sugar solution)
- 200g granulated sugar (I did not measure it since the pineapple from the can is already sweet)
- 1tsp of salt (I skipped this)
- 1 cinnamon stick

Directions:
To make filling:
Discard the sugar solution from the can and cut the pineapple into 4 (I used the round cut ones). Crush it in a blender until smooth. Transfer it into a pan, add the cinnamon stick and cook until boiling. When it starts boiling, stir it vigorously until it is sticky and has limited water content. Add sugar and taste it. Continue to stir until you get the preferred consistency (firm jam-liked one). Keep it aside.

To make the tart:
In a mixing bowl, mix margarine, butter, sugar and egg yolk at low speed for about 2minutes (do not mix too long since it will make the dough too dry). Add flour and milk powder and mix well again using a spatula. Take a little bit of the dough, make a ball with palm of hands. Flatten it and add the filling (app. half of tea spoon). Roll it back to a nice ball shape. Do it again and again for all the dough. Place them on a cookie sheet, give some space among them. Bake them at 140C for 30minutes. Take them out of the oven and brush with the glazing mixture. Put them back into the oven and continue to bake for another 5-10minutes. Take them out and let them cool off. Place them in a cookie jar with an air-tight lid.