Butter Cookies - Cocoa coffee and Milk flavoured

Greetings everybody! Yesterday, I've made 2 batches of successful butter cookies. Here I am today introducing you the the wonderful recipe that I have gotten originally from a mother named Jenny Wong in the Mama Group that I joined. I innovated her recipe to suit mine. Reason is simply because I want a less butter-rich cookie. =/ I've made 2 variations. One is coffee-cocoa flavoured whereas the other one is milk flavoured. Here you go - 

Butter Cookies - Cocoa Coffee Flavoured 

Ingredients 

A

140g soften butter (room temperature) 

50g powdered sugar (icing sugar) 

B

150g low protein flour 

20g corn flour 

20g instant white coffee powder (half a packet) 

2 tablespoons of cocoa powder

C

Chocolate chips (decoration) 

Utensils 

Baking tray 

* Grease the tray with remaining butter from your measuring bowl then you don't have to use baking paper. 

Flower mold piping tool 

Bowl

Weighing scale 

Sieve

Electric whisk 

Steps 

1. Cream ingredients A into pale yellowish mixture by using electric whisk. Remember, if you do not have icing sugar, blend your granulated sugar/castor sugar into powder first. It is very important. 
2. Sieve ingredients B into the mixture. 
3. Mix well with a spatula until the mixture turns into wet dough look. 
4. Place the dough carefully into your piping bag with a suitably big piping hole nozzle.
5. Spread your cookies on the baking tray. Decorate your cookies with chocolate chip on top. 
6. Bake at 160 degrees Celsius for about 20-25 minutes. 

* The baking temperature and time are for your reference only. Please adjust according to your respective oven settings. 

Here are the pictures for illustration purpose. 

Firstly, powdered sugar and butter. 

Notice the pale yellowish butter mixture colour. 

Then, sieve in various kinds of flour. 

Mix the dough well into a wet dough like the last picture. 

Press your cookies onto your baking tray and bake. 

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Butter Cookies - Milk Flavoured 

Ingredients 

A

140g soften butter (room temperature) 

50g powdered sugar (icing sugar) 

B

160g low protein flour 

20g corn flour 

3 tablespoons of milk powder  

C

3 tablespoons of milk (liquid) - please adjust according to your dough consistency 

1 teaspoon of vanilla extract 

D

Chocolate chips (decoration) 

Utensils 

Baking tray 

* Grease the tray with remaining butter from your measuring bowl then you don't have to use baking paper. 

Flower mold piping tool 

Bowl

Weighing scale 

Sieve

Electric whisk 

Steps 

1. Cream ingredients A into pale yellowish mixture by using electric whisk. Remember, if you do not have icing sugar, blend your granulated sugar/castor sugar into powder first. It is very important. 
2. Sieve ingredients B into the mixture. 
3. Mix in ingredients C as the dough should look a little hard and dry at this moment. 
4. Mix well with a spatula until the mixture turns into a wet dough. 
5. Place the dough carefully into your piping bag with a suitably big piping hole nozzle.
6. Spread your cookies on the baking tray and bake at 160 degrees Celsius for about 20-25 minutes. 

* The baking temperature and time are for your reference only. Please adjust according to your respective oven settings. 

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Here are the pictures for illustration purpose. 

Cream powdered sugar and butter. 

Mix in flour and the liquid mixtures. 

As you can see in the last picture, the dough looks a little hard and dry. 

I added some milk to balance it back to its wet state. 

Final outcomes of the day - 

These cookies taste really good and they are fairly easy to make.