Jelly-O Cookies by Teo Choong Eng Cindy

Ingredients
· 3/4 cup butter, softened
· 1/2 cup sugar
· 1 package (3 ounces) Jell-O gelatin, flavor of choice (raspberry or strawberry are my favorite)
· 2 large eggs
· 1 teaspoon vanilla or lemon extract
· 2 1/2 cups flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· Food coloring (optional)
· Granulated sugar for sprinkling

Instructions
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. With an electric mixer, beat together butter, sugar and gelatin until soft and creamy. Add eggs, vanilla or lemon extract and if desired, food coloring, and continue beating until smooth and fluffy.
3. In a separate bowl, mix together flour, salt, and baking powder and gradually add to the wet ingredients beating well after each addition. The dough will be very soft but not sticky.
4. Shape dough into 1 1/4-inch balls and then roll in granulated sugar or gelatin. Place balls 2-inches apart on baking sheet and flatten with the bottom of a bowl or cup to about 3/8-inch thickness.
5. Bake for 6-8 minutes making sure not to overcook the cookies.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786419408093804/

Crunchy Milo Koko Krunch Sheep Cookies by Joey Foo

180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch

1. Pre-heat oven to 150 degrees.

2. Sieve top flour, corn flour and milk powder.

3. Cream butter, milo and sugar till combined and creamy.

4. Put in sifted flour mixture and mix till a dough forms.

5. Shape dough into tear drop pcs. Insert Koko Krunch at the sides for ears. Roll 2 small balls for eyes and poke 2 holes in the centre. Poke another 2 holes for nostrils. Roll six tiny balls of dough and put between top centre of ears.

6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.

7. Leave to cool on wire rack before storing in an airtight container.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/773067312762347/

Hello Kitty Crunchy Butter Cookies by Joey Foo

1 cup cold, unsalted butter, cubed(I use President brand ard 227g)
1 cup granulated sugar (don't use too coarse kind)
3/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 cups plain flour
3/4 cup cornstarch (sift with plain flour)

Instructions (1 cup of butter has different weight from 1 cup of flour or sugar, pls use online converter to convert to grams if u don't have measuring cup)

1. Preheat the oven to 170 degrees.

2. Cream together the cold, cubed butter, the granulated sugar and salt till combined.

3. Add in the eggs and vanilla and mix till incorporated.

4. Add all the sifted plain flour and corn flour, and mix on low speed, until fully incorporated and forms a ball of dough.

5. Roll out and cut into desired shapes, bake for 12 minutes or until cookies browned. I use my Rowenta oven bottom heat fan mode centre rack.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781089988626746/

Gula Melaka Melt in Mouth Kuih Bangkit by Joey Foo

600g sago flour
150g corn flour
3 pandan leaves cut into pcs

1. Sift both flour together in a wok and add pandan leaves and dry fry for at least 30 mins(pandan leaves will turn crispy) Remove leaves and leave to cool before storing in airtight container. Use only after 2 days for best results.

210g of fried flour mixture
85g Gula Melaka/icing sugar
100ml coconut cream in a box
1 egg yolk
Pinch of salt

1. Preheat oven to 150 degreea.Grate Gula Melaka in a bowl and dissolve with coconut cream. Strain mixture to remove lumps.

2. Add in egg yolk & salt and mix till incorporated. Pour half into flour mixture and hand knead. Then slowly pour bit by bit of the remaining half(no need pour all) of the coconut mixture and knead till a dough forms.

3. Bake for 12-15 mins. I use my Rowenta oven bottom heat fan mode.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781382471930831/

Chocolates Chips and Cashew Nuts by Soh Siew Hwa

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/757320967670315/

Salted egg yolk cookies by Susan Sim

Adjusted butter 50-50 salted and unsalted and reduce sugar.

Recipe: https://kwgls.wordpress.com/2015/02/01/salted-egg-yolk-cookies-蛋黄酥饼

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781987115203700/

Coffee Beans biscuit by Fc Ng

A: 45g soften butter, 40g icing sugar.

B: 20g eggs, 10g milk (I used cream),1/4tsp vanilla extract.

C: 15g cocoa powder, 3g Instant coffee, 15g 3in1 coffee(bout 1 pck)

D: 100g cake flour(sifted)

Method
Cream (A) till pale (not need fluffy stage), add in (B) slowly & mix well.
Add in (C) & mix well, fold in (D) to form dough.rest the dough for 20min.
Make into 3g ball and make a slit in the middle to resemble coffee bean shape.
Bake in preheated oven 170ºC for bout 20min. Cool on sheet for few min then transfer to cooling rack to cool completely. . Enjoy !

Notes
(Recipe shared by MeiLing)
Pls adjust temp according to yr oven characteristic.
Above mentioned recipe yield small portion, I doubled the recipe & made bout 1 full medium size container.

*I added 1/4tsp coffee emulco ( optional ).

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781562191912859/

Peanut cookies by Esther Tho

400g grind peanut
250-250g fine sugar
300g plain flour (sieved)
160g veg / peanut oil
1/2 - 3/4 tsp salt
1 beaten egg for egg wash
Some peanuts for deco

Mix the 1st 4 ingredients in a big mixing bowl. Slowly mix in the oil till can form a soft dough.
Form into small balls.
Egg wash them and deco with half peanut.
Bake in preheated oven at 180deg for about 25-30mins or till golden brown.
Remove, leave to cool before storing.

Post link: https://www.facebook.com/photo.php?fbid=10153087458163259&set=gm.781456505256761&type=1&theater

Green Pea Cookies by Song Young

Recipe: http://www.bearnakedfood.com/2015/02/13/green-pea-cookies/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781013665301045/

Almond Cookies by Lk Fft

Recipe: http://food-4tots.com/2015/02/12/almond-cookies/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780608915341520/

"Hup Tou Soh" (Walnut cookies) by Sandy Chong

Recipe: http://www.nofrillsrecipes.com/2010/02/hup-toh-sow-aka-chinese-walnut-biscuit.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780421065360305/

Red Velvet Crinkle Kisses by Chan Lai Ying

Recipe: http://lykitchenventure.blogspot.sg/2015/02/red-velvet-crinkle-kisses.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780207778714967/

Almond Biscuit by Genevieve Ngui

5 ounce Self Raising Flour
2 ounce ground almonds
3 ounce caster sugar
5 ounce butter

Rub-in method
Almond bits for decor
180 degree C @ 20 minutes

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780229698712775/

Kuih Bangkit by Sandy Lee

Recipe: http://myhappyapron.blogspot.co.nz/2015/02/kuih-bangkit-tapioca-cookies.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778524835549928/

German cookies by Teo Choong Eng Cindy

Recipe: https://www.facebook.com/permalink.php?story_fbid=284037718454675&id=265412920317155&substory_index=0

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777806552288423/

German cookies by Felicia Lo

Ingredients

1. Butter 250g (room temperature for 30 min)
2. Icing sugar 80g (mine only 70g)
3. Potato starch 250g
4. Cake/plain flour 160g (this time I used plain flour which is more manageable)
5. Milk powder 2tbsp

Decorative
1. Some black sesame seed
2. Double color chocolate chip

Method1. Use mixer to cream the butter and icing sugar until pale and creamy
2. Add in 3 to 5 (sieve) and mixed it until no flour can be seen.
3. Put the dough into the fridge 30min.
4. Take some dough and added yellow color (roll to smallest ball). Main dough roll it to 7g each (I just agaration only). Put the chocolate chip as the ear. Sesame as eyes or mouth.
5. Put the sheep inside the fridge for 15min. Reheat oven to 160% bake for 20 - 25 min.

Note: I baked mine 160% about 18 min only as mine is smallest size. Please check on your own oven as some may vary. Enjoy baking!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778416525560759/

Salted Egg Yolk Cookies by Jeannie Lee

Recipe: http://dreamersloft.blogspot.sg/2014/02/cny-bakes-2014-salted-egg-yolk-cookies.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777378278997917/

Mini Nestum Cookies by Rita Choo

Recipe: https://www.facebook.com/ritasvibrantkitchen/photos/a.668626199821845.1073741848.634058033278662/958271854190610/?type=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777317342337344/

Colourful Cornflake Cookies by Jenny Lim

Recipe: https://www.facebook.com/ritasvibrantkitchen/photos/a.668626199821845.1073741848.634058033278662/957085787642550/?type=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776968845705527/

Peanut butter cookies by Victoria Moon Kua

Recipe: https://bakingintotheether.wordpress.com/2015/02/03/peanut-butter-cookies/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776468485755563/