Monday, September 6, 2010

Yummy butter cookies for daddy...

When I was a child, my mum always tell me that I can never understand how difficult to be a parent until I become one. I see what she meant now. Since the day that my husband and I had our 1st child, our lifestyle had changed. We went through lots of good and bad times together and I must say that the journey has been rewarding when we see our boy growing every single day. I appreciate my husband for all his efforts to provide the best for our family. All I can say is a big "Thank you" and "We love you, daddy".

For this father's day, I have made some butter cookies and cut them into a family of Teddy bears to represent our family.

The butter cookies are perfect. They are not too sweet and easy to handle as compared to other butter cookies recipe. My family loves the texture of the cookies and they are not too hard for toddlers to chew.

Here's the recipe from the Martha Stewart website,

3 cups all-purpose flour
1 cup confectioners' sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 tsp salt
4 large egg yolks
1 tsp vanilla extract

Egg wash, (optional): 1 large egg white, beaten with 2 tsp water
Decorating sugar and sprinkles, (optional)


1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms. Divide dough in half; form into two 1/2-inch-thick disks.
3. Wrap in plastic; chill until firm, at least 1 hour.
4. Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
5. Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
6. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 min for 3-inch cookies. Cool 1 to 2 min on baking sheets; cool completely on a wire rack.
7. Store finished cookies in an airtight container, up to 2 weeks.

Happy Baking.

Please support me and like me at Facebook.


  1. Very artistic indeed. Love your pictures too.

  2. Thanks your blog site too. Hope to hear from you more in the future :D

  3. Adorable cookie family! Love it!

  4. pretty cookies... i'd love to make this for my kid but how many grams equal to 1 cup?

  5. Hi Wenny,

    For me, I always use these conversion to standardize my baking...

    1 cup of flour is 150g
    1 cup of sugar is 220g
    1 cup of butter is 250g


  6. woww... i just read read ur answer... thank u sooo much. and i think i'd like to copy ur cookies recipes, especially the fruit cookies since i want to give my kid healthy food with less sugar. so happy to find ur blog :D

    1. Hi Wenny, I love to share the recipes that works for me and my family. Hope that you enjoy baking and eating these cookies :D

  7. Hi Zoe, why does my mixture not form into a dough? It's very sticky. After I put it in fridge, it became a dough but turns sticky very soon after.

    1. Hi Jesmine,

      This well-chilled cookie dough shouldn't be too sticky to handle. Regardless, you can dust the dough with flour while rolling and handling it if you find it still too sticky to handle. Cheers!