Holiday Cherry Shortbread Cookies Recipe

These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various  shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favorite and loved by chidren and adults alike, and is ideal for occasions like birthday parties, look more classy!

Make 24-25g Cookies
26-28g each balls

Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Butter Shortbread Cookies | Christmas Cookies Recipe

These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various  shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favourite and loved by children and adults alike, and is ideal for occasions like birthday parties, look more classy!

Make 24-25g Cookies
26-28g each balls

Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted

Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.

2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.

3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Recipe Source: Josephine's Recipes

Christmas Cupcake - Raisin Muffin - Butter Muffin Recipe

Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 9 muffins, twice to make 18 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!

Love,
Josephine

Makes 9 muffins
Ingredients
• 2 large, 120g eggs
• 50g, 3 tbsp golden / white granulated or light demerare sugar, optional 
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g mixed raisins

Method:
1) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add  raisins into the batter and remaining sprinkle on top.

2) Spoon the muffin mixture into paper cases. Bake in oven preheated to 150/180°C for 20-25 minutes. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.

Recipe Source: Josephine's Recipes 

Butter Cookies Recipe | How to Make Butter cookies

These classic butter cookies are full of rich-buttery goodness and satisfying and go great with a cup of tea. They're so pretty and make such great gifts also taste as good as they look. Homemade version is far better than you'll find in the tins at the store.

Make 30 Cookies

Ingredients
250g salted butter, room temperature
60g, 1/2 cup powdered sugar, optional
1 tsp vanilla extract
250g, 2 cups plain flour, sifted
50g, 1/3 cup potato starch

Method:
1) Leave the butter at room temperature until soft to the touch. Beat the butter with a stand mixer or hand-held on a low to middle speed until it becomes soft and cream. start adding the sugar, vanilla extract together for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.

2) Use a rubber spatula to scrape the mixture off the sides of the bowl. add the flour x 2 times and stir until incorporated. (If the dough too hard, just place in the warm oven for a few minutes or until soft to touch by hand and if the dough doesn't come together or too dry, add a tablespoon of milk, make sure to use a very large open tip for piping the dough. otherwise it will be too difficult to pipe it out. You can also use a cookie press instead or even slice and bake).

3) Transfer the mixture into a piping bag and cut a holes on it and place into another piping bag fitted with a large open star tip.

4) Pipe each cookies into swirls on a baking tray.

5) Before baking, Cover and place them in the freezer overnight or until firm up.

6) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 13 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.

Helpful Tips: 
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool. 

Recipe Source: Josephine's Recipes