CNY Bake butter cookies (Part 3)

Whenever I see those butter cookies with beautiful swirls, I will always associate that with rich buttery and creamy taste and somehow the aroma of butter has a therapeautic effect on me. Tried to make them once but failed. I have difficulty piping out the batter until my disposable bag burst :(.

Then I chanced upon Ann Coo's blog and realised that there is one crucial step which I was not aware then. So I plucked up and tried once more and viola! It is a SUCCESS! I literally jumped up with joy.

At first baked the plain looking cookies then felt that something is missing. So later batch added some chopped glazed cherry to spice up the festive mood.

Thanks Ann Coo for the recipe!

Ingredients:

     1 Egg (60g) - lightly beaten
     200g Soft butter - 7/8 cup (Lurpak butter), very soft butter
     320g Plain flour - 2 3/4 cup sifted
     130g Icing sugar - sifted - 1 1/4 cup
     2 tbsp Vanilla extract

Method:

• Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
• Pipe wreaths onto baking tray using an open star tip. 
• Bake in a preheated oven at 200C for 7-8 minutes 
• Leave to cool slightly before removing from the baking tray.
• Transfer cookies into airtight container after cookies are at room temperature.