Sugar Cookies (With special request for Pink Icing and Sprinkles)

WOW! How time flies... it is 1 year and few weeks more since my last post. The last post was when I was still in UK and now, THIS.... the only reason I can give you is.... Life Happens.

My life is great! I deal with the ups and downs. Doing my best to better myself. Trying my best to balance work, family, dreams and social life. At the moment, I need to work on my relationship with God. HE is the one and foremost the most important relationship I need to defend. Next comes my husband and my daughter. Then work, larger family and friends. Honestly if you put it that way, the #2 and #3 do not necessarily comes one after the other. They encircle and overlaps in the intersection of life. However, My husband and I are blessed to be able to work and spend time with our little girl together in one place.

Tania and I sort of develop a baking day of every 2 weeks if not once a months. it is also to support my plan to home-school Tania. Baking is our Arty, Crafty, Fun activities together. So This week we made a simple Sugar cookies because Tania saw a cookies with pink icing and asked if we can make one. I honestly not those mothers are great in baking... I think I am alright. My baking and cooking mostly work wonders but there are those odd times when it failed miserably. O Well...

Anyway, I got the recipe from my trusty favorite blog Elise from Simply Recipe. And They work wonders... Everyone in our house can't get enough of em'. I pretty much follow all her recipe to almost the T.

Ingredients

• 3 cups All purpose flour
• 1 cup  sugar 
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup soft butter - room temperature
• 1 egg, slightly beaten
• 3 tbsp cream  (I didn't use)
• 1 tsp vanilla 
  Icing
  
  • 1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
  • 1 pound of confectioners sugar
  • 1 sachet of powdered milk
  • About 1/4 cup of water
  • 1 teaspoon of vanilla

Method

(I am a bit lazy so I use electric mixer)

1. Sift the dry ingredients in the mixer bowl. Add the butter and other ingredients. mix on low speed until well blended. Cover the bowl with cling-wrap then keep it in the refrigerator for 1 - 2 hours. 
2. First floured the place where you are going to roll your dough. The take a handful of dough, sprinkle some flour on it and roll it to 1/2 to 1 cm thickness. 
3. Use whatever cookie cutter you have or desired and cut happily. Make sure the dough remained cold. Ambon, Indonesia is very hot and I have to make 2 bowls: while One bowl is rolled the other one stays in the fridge and then I alternate them.
4. Carefully lift the cut cookies to cookie sheets and bake for 5 - 10 minutes on low to medium heat. When the cookies began to turn the color at around the bottom. That's the best time to take it out from the oven. 
5. Let the cookies cooled completely --- (RESIST the urge to taste! or you might not have any for icing. 

For the icing: mix all the ingredients thoroughly. Then dip the surface of your cookies in it. Add sprinkles if you want. Let it dry. we bake in the lat afternoon and we iced it in the evening. By morning time all icings have hardened beautifully. 

For me I like it without the icing sugar. I also only Iced 2 dozen out of the 5 dozen cookies it produces, just for the sake of Tania's pink icing cookies.

Budget Baking Challenge: Peanut Butter Cookies and Simple Vanilla Cupcake

Some of my closest friends knew of my new habit since taking up this MA study. Whenever I am stressed or encounter writers block, I bake or cook.... well mostly baking. But as we are here on tight budget, I am always excited to try and discover new recipes that taste good, produce copious amount of delicious supply and of course on the budget. So it is only natural that I am totally up to it when one of my foodie friend challenge me to bake 2 cakes and cookies combination for under 5 pound.
It was yesterday morning. In the evening, when I release myself from Library then home to my family, I needed some stress release.. Plus Simon and Tania finished the last of our Kaastengels supply before dinner.

Thus, before dinner I took a peek of our food cupboard and spotted less than 1/4 peanut butter in its jar... Hmmm... Tania and Simon LOVE peanut and I think I have a recipe from 2 years ago. OK... 1 cookie down. Now, cake? what cake? it should be simple because I ain't standing with a hand mixer creaming butter and soft peak the egg white at this hour... I accidentally stumbled upon Yulyan Parwati, another foodie extrodinaire blog. The name catches my eye... Simple Vanilla Cupcake... PERFECT!!!

So I made the peanut butter cookie dough before dinner and it takes me less than 30 minutes from prepping to finish with Tania's 'help'. Then cover the dough with clingwrap and popped it into the fridge then have dinner with Simon and Tania. After dinner, I made the cupcake. This too is easy and quick, another 30 minutes from prep to finish and I have my 1st batch in the oven. I think it is good for 12 cupcakes baked in a muffin tin, but because 1 muffin is too much for Tania, I didn't fill it all the way to the top only 2/3 of it. It's few little bites for Tania but only 1 gulp for her sweet-tooth daddy.

Now, for the calculation. I am not good with numbers so counting is not my forte. SO here's a rough calculation

• Flour : I use the remaining 1/2 bag flour I had in the cupboard. That is the 500gr Sainsbury Basic Flour  for 85p. Therefore, the amount of flour I use for the cookies and cake is even less that 85p. 
• Sugar: again. it's the remaining we have in the cupboard. I bought the 200gr granulated sugar for 90p
• Brown sugar: I had this 200gr of soft brown sugar (1.20 Pound) for a while and have been using it for my 3 other baking in this 1 month time. I only use 1/2 cup of it so perhaps it's less that 50p. 
• Butter: I bought 250gr of Morrisson Value Butter for 90p. and use 130gr for the cookies and 120gr for the cupcakes. 
• Eggs: We bought Sainsbury Basic 18 Eggs Rack for 2.10 Pound. And use a total of 3 eggs (1 for the cookies, 2 for the cupcakes)... you'll do the math, yes?! hehehe
• Baking Powder and Baking Soda are each the 170gr tub and cost me about 1.50 Pound each. I bought this like 6 months ago. Have been using the, for countless of cooking. So it's a cupboard necessity. In today's baking I only use perhaps 1 to 11/2 tsp each. 
• Peanut Butter: It's the Sainsbury Organic Peanut butter 340gr for 1.50 pound. I use not even 1/4 of it. 
• Milk: We bought the 4 pints Sainsbury Milk for 1.29 pound and use just 150 ml of it.
• Vanilla Essence: I bought the sainsbury madagascan vanilla 5ml for 1 pound something last month and I use only 1 tsp of it. 

So... Mission accomplished... Cookies and Cake Combo Baking in Less than 5 Pounds....
OK Now the recipes...

Peanut Butter Cookies

Ingredients:
1 1/4 cup All purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1/2 cup Butter/margarine at room Temperature
1/2 cup Granulated sugar (Next time I will reduce this to 1/4 because It's too sweet for my family)
1/2 cup Soft Brown Sugar
1/2 cup Peanut Butter
1 egg

Directions:

1. In a small bow, mix flour, baking soda, baking powder and salt. Set aside
2. in a medium bowl (or your mixer bowl), beat the butter until creamy (about 2-3 minutes)
3. Add the granulated sugar, mix well. Then add the Brown sugar, mix well for another 2 mins. 
4. Add the peanut butter and egg and mix until well combined
5. Now, add the dry ingredients: the flour mix, to the sugar and butter mix. Do this in small portions so it will produce a smooth dough. 
6. The dough will be a bit soft but firm. Cover the bowl with Cling film/wrap. then refrigerate it for at least 3 hours. 
7. After, 3 hours. heat your oven to 375 C or to Medium heat. As for me, I put it on GM 4. Using a teaspoon portion, scoop 1 teaspoon then roll the dough to a ball. 
8. Place the ball on a ungreased baking tray lined with baking paper. 
9. Flattened the balls with a fork to make a criss-cross pattern
10. Bake for 10-12 minutes. Leave cool for a minute on the baking tray before transfer to cookie rack to cool completely.

Make about 3 batches:  48 cookies.

Some useful Note:

1. The dough will expand when baked so make sure to leave enough room between the dough before baking.
2. The 3 hours in the refrigerator really helps the dough to firmed up and make the criss-crossing patter easier to make. I only put it for 1.5 hours and it was too soft and my fork keeps getting stuck. So I popped it to the freezer every 5 minutes to let it hardened. 

Simple Vanilla Cupcake

Source : Yulyan Parwati Blog

Ingredients:

120 gr butter/margarine

130 gr Granulated sugar

2 eggs

200 gr All purpose flour

1 tsp baking powder

1 tsp vanilla essence

150 ml fresh milk

Direction: 

1. In a separate bowl, mix the dry ingredients: Flour and baking power. Set aside.
2. Beat butter/margarine with sugar until creamy and pale
3. Add the eggs. Mix for about 5 minutes on medium speed. 
4. Lower the mixer speed to low and alternately adding the flour mix and the milk. Add vanilla and mix well. 
5. Lined the muffin tray with wax paper or cupcake paper cup. filled 1/2 to 3/4 of your liking. It will rise too. 
6. Oven for 25 minutes on medium heat (GM 4 or 180 C)

 When it is done, topped it with buttercream (I use left over butter cream from last month's baking - it is basically you beat butter with sugar. add a dash of vanilla). Because the leftover butter cream is not sufficient to put into a piping bag, I speared a teaspoon of butter cream to the cupcakes and then sprinkle grated cheddar cheese on top. You can topped it with chocolate rice, grated choc etc.

Kaastengels

A new favourite in the house. Just because it's almost Idul Fitri and this is one of the firm favorite, i think I am just homesick. Anyway, from the name I suspected that Kaastengels is from Holland with Kaas means cheese. This crumbly buttery shortcake is packed full of tangy cheese. It is very simple and quick to make too. Now, I know that there's a special cutter for the cookies but since I don't I just cut them in strips.

Source: NCC

Ingredient:
300 gr Butter or Margarine
200 gr Cheese - I use Edam Cheese the first time and second batch uses Cheddar
400 gr All-purpose flour
2 tbsp Powdered milk (I do not use)
2 egg yolks

Glaze : 2 Egg yolks lightly beaten with 2 tbsp milk

Topping : 50 gr Grated cheese

Directions:

1. Using an electric mixer, Beat butter/margarine with the egg yolks on a low speed. You don't have to do this for a long time. 2 -3 minute will do just to make sure the butter and yolks are well mixed
2. Add the cheese, flour and powdered milk. Mix well - about 2 -3 minutes
3. Turn off the electric mixer. If the dough is still sticky. Add 1 tbsp of flour and gently mixed with your hand until they no longer sticky to your hand. The texture will need to be soft.
4. Flattened the dough into 1/2 cm thick or to your liking and use the Kaastengles cutter to cut it. Or just make a rectangle shaped and cut them to strips.
5. Arrange the cut-out dough on a baking tray lined with baking paper, brush them with the glaze and sprinkled the extra cheese on top.
6. Bake for 20 minutes of low to medium heat or on 125 degree C, until golden and cooked.

No cutter, well... I am aiming for rustic touch anyway... hehehe

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur - See more at: http://ncc-indonesia.com/?p=2123#sthash.XyOKWo7U.dpuf

Bahan:

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur

Bahan olesan:

3 btr     kuning telur, kocok lepas dengan 1-2 sdm susu cair

 Taburan:

Keju cheddar parut

 Cara membuat:

1. Kocok mentega dan telur dengan kecepatan rendah, sebentar saja, asal tercampur rata. Masukkan keju, aduk rata. Masukkan tepung terigu dan susu bubuk, aduk rata.
2. 
   
3. Tipiskan adonan dengan bantuan plastik lembaran, oles dengan bahan polesan, taburi keju cheddar parut.
4. Cetak bentuk bunga, tata di loyang. Oven hingga matang dengan suhu 125 derajat Celsius selama 20 menit atau hingga matang.

- See more at: http://ncc-indonesia.com/?p=2123#sthash.XyOKWo7U.dpuf

Bahan:

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur

Bahan olesan:

3 btr     kuning telur, kocok lepas dengan 1-2 sdm susu cair

 Taburan:

Keju cheddar parut

 Cara membuat:

1. Kocok mentega dan telur dengan kecepatan rendah, sebentar saja, asal tercampur rata. Masukkan keju, aduk rata. Masukkan tepung terigu dan susu bubuk, aduk rata.
2. 
   
3. Tipiskan adonan dengan bantuan plastik lembaran, oles dengan bahan polesan, taburi keju cheddar parut.
4. Cetak bentuk bunga, tata di loyang. Oven hingga matang dengan suhu 125 derajat Celsius selama 20 menit atau hingga matang.

- See more at: http://ncc-indonesia.com/?p=2123#sthash.XyOKWo7U.dpuf

Bahan:

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur

Bahan olesan:

3 btr     kuning telur, kocok lepas dengan 1-2 sdm susu cair

 Taburan:

Keju cheddar parut

 Cara membuat:

1. Kocok mentega dan telur dengan kecepatan rendah, sebentar saja, asal tercampur rata. Masukkan keju, aduk rata. Masukkan tepung terigu dan susu bubuk, aduk rata.
2. 
   
3. Tipiskan adonan dengan bantuan plastik lembaran, oles dengan bahan polesan, taburi keju cheddar parut.
4. Cetak bentuk bunga, tata di loyang. Oven hingga matang dengan suhu 125 derajat Celsius selama 20 menit atau hingga matang.

- See more at: http://ncc-indonesia.com/?p=2123#sthash.XyOKWo7U.dpuf

 

Bahan:

300 gr  mentega
200 gr  keju tua parut
400 gr  tepung terigu protein sedang
2 sdm   susu bubuk
2 btr     kuning telur

Bahan olesan:

3 btr     kuning telur, kocok lepas dengan 1-2 sdm susu cair

 Taburan:

Keju cheddar parut

 Cara membuat:

1. Kocok mentega dan telur dengan kecepatan rendah, sebentar saja, asal tercampur rata. Masukkan keju, aduk rata. Masukkan tepung terigu dan susu bubuk, aduk rata.
2. 
   
3. Tipiskan adonan dengan bantuan plastik lembaran, oles dengan bahan polesan, taburi keju cheddar parut.
4. Cetak bentuk bunga, tata di loyang. Oven hingga matang dengan suhu 125 derajat Celsius selama 20 menit atau hingga matang.

- See more at: http://ncc-indonesia.com/?p=2123#sthash.XyOKWo7U.dpuf

Banana Cookies

This cookies is chewy and so simple to make. This is my other alternative to make use of my much too ripe bananas beside Banana Muffin. I made the cookies small to fit in lunch box or to carry when we're out and about. It save you a lot of money. Keep it in an airtight container so it will still slightly crisp around the edges and yummy chew in the middle. So yes... don't expect the crisp, dry and crunch cookies as you find in a packet ones. Again I turned to Elise blog for inspiration. She is an amazing cook whose recipe inspired many of my cooking.

Ingredients:

• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Directions:

1. Cream the butter and sugar with a mixer on medium speed until light and fluffy. 
2. Add eggs and continue to mix until light and fluffy, then set aside
3. In another bowl, mashed bananas (a fork will do) then add the baking soda. Mix together then let it sit for 2 minutes.
4. Combine the banana mixture into the butter and sugar mixture. 
5. Bring in the flout, salt, and spices and keep mixing on low speed. 
6. Using a wooden spoon or a spatula, add and mix the nuts you are using (walnut, pecan etc) as well as chocolate chip if you do. I have none of this so mine is a plain banana cookies
7. Heat the oven to 350 F/ GM 4. Grease the baking tray and lined them with parchment paper. 
8. Take one spoon/dollop to the baking tray and arrange not to close together because it will expand a bit. 
9. Bake for 10 - 15 minutes or until golden brown. Let it cool on wire racks.