Melting Butter Cookies

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These are piped using Wilton 6B

 

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Using Star Nozzle 853 to pipe these

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Easy to pack as these cookies do not crumble easily

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Addictive!

Butter Cookies

Ingredients: (quantity in pink yields exactly 1 large tub)

250g unsalted butter, softened but still cold   (200g) 
215g Potato Starch                                                   (180g)
150g All Purpose Flour                                             (120g)
75g Caster Sugar                                                       (60g)
3/4 tsp salt                                                                  (1/2 tsp)

Use a stand mixer to cream butter and caster sugar until creamy before adding sifted flours and mix few seconds with mixer before switching to spatula mixed until dough is evenly combined.

Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.

Baked at 145C for 40 minutes or according to your preference on the color of your cookies.

These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Yum!

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23 Comments »

  1. wong choi Kim said

    What is AP flour? Thanks

    Like

    • jeannietay said

      AP = All Purpose flour which is also plain flour

      Like

  2. Rachel said

    Looks great

    Liked by 1 person

  3. Lily said

    Hi Jeannie, I hv just made a batch of this melting butter cookies. It is real delicious n addictive. However my cookies turn out to be very crumbly. Any tips to rectify the problem. And thanks for the recipe.

    Like

    • jeannietay said

      Hi Lily, Did your cookies kept their shape after baking? Mine are not crumbly at all. In fact, they are quite firm and easy to pack.

      Like

      • Lily said

        Yes they kept their shape after baking.

        Like

      • jeannietay said

        Hmm…strange because I can stack my cookies without having to put a layer of paper in between each layer to support the cookies which I usually do for crumbly type.

        Like

      • Lily said

        Hi Jeannie, sorry was not free to update you on the cookies. I did another batch, I use 20g less potato starch and up the AP flour. Turn on all ok and nice. Praises from all who have tried. Thank you so much for the guidance and patience.

        Lily

        Liked by 1 person

      • jeannietay said

        No worries, glad everything went well

        Like

  4. Glow said

    Can rice flour be replaced by corn starch?

    Like

  5. Pooi Leng said

    Hi Jeannie, thanks for the recipe. Taste good. But mine turns out very crumbly and couldn’t kept their shape after baking. My dough is quite soft. Any reasons? Thanks.

    Like

  6. Pooi Leng said

    Hi Jeannie, thanks for the recipe. Taste good. But my dough feels very soft and cookies turn out flat after baking. Any reasons?

    Like

    • jeannietay said

      Overbeat your butter so dough is too soft. Can try to reduce the potato f lour and replace with plain fflour say about 20grams.

      Like

  7. Peggy said

    Can we used tapioca starch rather than potato starch

    Like

  8. Benish said

    What’s potatoe starch

    Like

    • jeannietay said

      Exactly as the name said

      Like

  9. Tulip said

    What is the Wilton tip that u use?

    Like

    • jeannietay said

      I am sure if you look hard enough, you find it stated below the pictures:D

      Like

  10. slackqueen said

    Hi, thanks for sharing the recipe. I’ve tried it however my cookies melt and does not turn out as nicebas yours.. Mine looks like the “melted” version. Did i miss out anything?

    Like

    • jeannietay said

      Yes, you have over beat your butter. You only need to beat it until creamy enough not fluffy like baking a cake.

      Like

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