Lazy Red Velvet Cookies, Danish Butter Cookies

A. Red Velvet Cookies

Recipe is adapted from Azlina Ina

1 cup butter >> 1/2 cup (115gm) butter, 1/2 cup (115gm) margarine Pelangi

2 tbsp (30gm) ghee

2 cups brown sugar >> a bit too sweet. 1 1/2 cup. 3/4 cup (150gm) castor sugar. ¼ cup (50gm) muscovado sugar.

+50gm cream cheese

1 egg yolk >> 1 whole egg

A dash of vanilla essence >> 1 tsp (5gm) vanilla essence

2 tsp red colouring Imauco, 1/2 tsp Star cochineal >> somehow, red colouring is not enough. Perhaps to increase to 3 1/2 tsp Imauco.

4 tsp red colouring

2 tsp orange colouring

2 tsp vinegar (added after creaming)

2 tsp baking powder >> 1/2 tsp double action baking powder (so as not to soften the cookie)

1 tsp baking soda (for effervescent)

4 tbsp (25gm) cocoa powder >> 50gm cocoa powder

2 tbsp rice flour

4 tbsp corn starch >> 1/2 cup (60gm)

2 1/2 cups all purpose flour >> 2 1/2 cups (300gm) all purpose flour

+2 tbsp (30gm) malted milk horlicks

+1 tsp emplex (2gm)

Chocolate chip >> 150gm white chocolate.

Almond >> 25gm almond flakes

Bake in 170°C for 20 minutes.

Dough will feel stiff. Creaming is important to aerate the dough.

B. Danish Butter Cookies Swirl

Adapted from <https://www.biggerbolderbaking.com/danish-butter-cookies/#wprm-recipe-container-40908>

1 cup (225gm) salted butter

1/2 cup (100gm) granulated sugar >> just okay for added coconut, cranberries.

1/4 tsp fine salt

+3 tbsp (15gm) nestum

+1/2 tsp vanilla essence (not too much because of the metallic aftertaste that I hate)

1 egg

2 1/2 cups (300gm) all purpose flour >> 280gm only for piping dough

+30gm cornstarch

Optional :

+20gm full cream milk >> if you need to make a softer piping dough, then add milk.

Yield : 60 cookies size 1"

Plain (no milk, medallion 1.8") - bake 160°C @ 30 minutes

Cranberry (1.5" round) - 30gm bake 160°C @ 25 minutes

Coconut (1" square shape) - 1/2 cup (30gm) bake 170°C @ 20 min

Flower (1" star pipe)

Cream butter and sugar.

Cream egg.

Pipe with open star tip 9mm in a 5cm round muffin cup.

Bake in 160°C @ 30 minutes, fan on top & bottom heat, or until edges are golden brown & cookies are crunchy.

Better cook 1 pan at a time. Don't load more than one sheet.