Wonderful Christmas Embossed Custard Cookies
We are delighted to share with you another Christmas recipe collection that has buttery, delicious, custardy, and yet gorgeously embossed custard cookies - “Wonderful Christmas Embossed Custard Cookies”. To achieve the desired texture, the butter for these cookies should be at room temperature and soft. The ingredients are mixed into a dough and put aside to rest for a few hours to enhance their flavour. This Christmas, impress your guests with a batch of these rich, buttery cookies that are almost too pretty to eat.
Ingredients:
- 1 Cup + 1/4 Cup All-Purpose Flour
- ⅛ Cup Cornstarch
- ⅛ Cup Custard Powder
- ½ Cup Unsalted Butter (softened)
- ½ Cups Granulated White Sugar (if prefer sweeter cookies, use ¾ cups)
- ⅛ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Large Egg (room temperature)
- ½ Teaspoon Vanilla Extract
Instructions:
- In a bowl, add flour,cornstarch, custard powder, salt and baking powder.
- Stir to mix until combined with a whisk, set aside.
- In a stand mixer bowl, add butter and beat until smooth at medium low-medium speed.
- Add sugar & vanilla extract into the butter after 1-2 minutes. Continue to beat until the mixture becomes light & slightly fluffy.
- Make sure to stop the mixer and scrape down the sides of the mixing bowl and continue the mixing process.
- Add in egg and continue to beat until everything is well combined.
- Gradually add in the flour mixture and continue to mix at low speed until it comes to a smooth dough.
- Roll out the dough and place them in a zip lock bag or container and chill them for at least 2 hours before rolling or shaping them up.
- You can chill the dough overnight in the fridge or up to 2 months in the freezer until you are ready to bake them.
- Take the chilled dough out.
- Roll the dough into your desired thickness with a rolling pin.
- Dust the dough with some flour if necessary.Then use an engraved rolling pin and roll again.
- After you rolled the dough as shown in the video, cut them up with your favourite cookie cutter and place the cookie on a baking sheet lined with parchment paper or silicone baking mat.
- Repeat the process.
- Bake the cookies at 330 degrees F for 10-15 minutes or until the edges turn slightly brown.**All ovens work differently, so please adjust the temperature and time accordingly. Add extra minutes if needed.
- Transfer the cookies to a wire rack to cool completely before storing them in an airtight container or enjoy them right away.
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Video
Tips & Notes:
- You can use salted or unsalted butter. If you use salted butter, just omit the salt in the recipe.
- If you are like us, take sugar in moderation - Use 1/2 cup of sugar in the recipe. But if you like your cookies sweeter, use 3/4 cup of sugar.
- You can replace butter with margarine or lactose-free butter.
- You can use a stand mixer or a handheld mixer.
- We chilled the dough overnight, and they were very easy to work with on the day of baking.
- You can make the dough ahead of time and keep it in an airtight container or ziplock bag in the fridge for up to 4 days, or longer in the freezer for up to 2 months. Remember to mark down the date.
- Please keep in mind that the temperature setting and time recommendations above are based on our oven. All ovens work differently. Please adjust the temperature setting of your oven accordingly.
- It’s not necessary to use the engraved rolling if you don’t want to. You can use a cookie press, cookie cutter, etc.
- The engraved rolling pin was a gift for us a few years ago. We believe you can buy this at your local baking supply stores or online.
