This is a cookie recipe I quite like. The formula is simple, the texture is crisp and fragrant, and the baked cookie patterns are not easily lost.
The ease of piping cookies is closely related to the proper softening of the butter. In winter, I prefer to soften the butter in a proofing box, placing the whipping cream inside as well. This ensures the temperatures of the butter and whipping cream are similar, allowing for better integration and preventing oil-water separation. Even if a separated batter can be piped, the resulting baked cookies will collapse.
Plain flavor:
Butter 100g
Powdered sugar 45g
Salt 1g
Whipping cream 50g
Cake flour 125g
Corn starch 20g
Matcha flavor:
Butter 100g
Powdered sugar 45g
Salt 1g
Whipping cream 50g
Cake flour 120g
Corn starch 20g
Matcha powder 7g
Cocoa flavor:
Butter 100g
Powdered sugar 45g
Salt 1g
Whipping cream 50g
Cake flour 115g
Corn starch 20g
Cocoa powder 12g
Soften the butter at room temperature in advance. In winter, I soften it in a proofing box at 30°C, placing the whipping cream inside as well. This takes about 1 to 2 hours, depending on the softening state. The butter must be softened thoroughly, allowing it to be easily pressed with a spatula. Add salt and powdered sugar, and mix well. Beat with an electric mixer until the butter lightens in color and becomes fluffy and feathery.
Add the whipping cream in 3 to 5 portions, ensuring each portion is fully beaten until absorbed and incorporated before adding the next. The final butter mixture should be very smooth and glossy. Sift in the cake flour and corn starch, and mix until well combined. Using an 8-tooth piping tip, evenly pipe the dough onto a baking sheet. Place in a preheated oven and bake at 170°C for approximately 18 minutes.
For the matcha flavor, the butter creaming process is the same as for the plain flavor. Then, sift in cake flour, corn starch, and matcha powder, mix well, and pipe onto the baking sheet. After baking for 12 minutes, cover with aluminum foil.
For the cocoa flavor, the butter creaming process is also the same as for the plain flavor. Then, sift in cake flour, corn starch, and cocoa powder, mix well, and pipe onto the baking sheet. The baking temperature is the same as for the plain flavor. Almonds can also be placed on top of the piped cookies to add flavor. The baked cookies have distinct patterns, a crisp and fragrant texture, and are simple and easy to make.
