Cherry Butter Cookies. Chinese New Year Butter Cookies | 新年樱桃牛油花饼

These cherry butter cookies are so cheery, pretty, fragrant, buttery and crumbly. The cookies hold their shape very well too. The texture of the cookies are not hard but have a nice biscuit bite. Basic ingredients to make these cookies. Added milk powder or custard powder to make the butter cookies more fragrant. These cookies are so cheery and bright, it used to be a popular cookie during Chinese New Year in Malaysia. Honestly I have not eaten this before when I was young, but I saw quite a few videos on this and it looked so pretty and easy to make, I had to try it. I was surprised such as simple cookie can be so delicious. The cherry topping adds so much flavour and compliments the butter cookie base. Do try it!
这个樱桃牛油饼很可爱又香又松脆。不会硬。使用简单材料就做到了。加了奶粉或蛋黄味道更香！新年时候，这些曲奇在马来西亚非常受欢迎！试试吧

Important notes/update:
1. I used cake flour in this video, the texture is more fine than plain/all purpose flour. 我是用蛋糕粉，比使用中筋面粉比较细腻
2. If you want your cookies to be more buttery, reduce flour to 125 grams but the shape will not hold so well. Baking time will be faster as well. 如果喜欢更熔化软的饼干，减少面粉使用125克。 烤的时间也会减少。
3. Recommend to use good butter and vanilla essence for more fragrant cookies. 使用比较好的牛油和香草香精，饼干会更香

💗 Ingredients:
140 grams plain flour/all purpose flour 中筋面粉 140克
10 grams milk powder/custard powder 奶粉/蛋黄粉 10克
30 grams cornstarch 玉米淀粉 30克
1/2 teaspoon baking powder 泡打粉 1/2茶匙
125 grams softened butter (salted) 黄油，软 （咸）125克
50 grams icing sugar 糖粉 50克
1 egg yolk (room temperature) 蛋黄, 室温度 1粒
1/2 teaspoon vanilla essence 香草精 1/2茶匙

💗 Yields about 90 cookies

💗 Kitchen Tools:
4cm (height)*2cm (diameter) 8 claw piping tip、4cm（高）*2cm（直径）8齿裱花嘴
piping bag 裱花袋

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