Wednesday, February 6, 2013

Snake Butter Cookies

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It's that wonderful time of year again...time to huddle under piles of cozy blankets with the frigid wind whirling outside, to make chili and, perhaps most importantly, time to watch some Kung Fu Panda and eat snake cookies. It's most definitely time to celebrate The Year of the Snake! Happy Chinese New Year!

These are a classic butter cookie and have such a rich flavor and make me go weak at the knees when you snap off a bite. Also, these are great make-ahead cookies. So whip up a batch and freeze the already-baked cookies in a zip bag for about 1 month!

Snake Butter Cookies [click to print]
Makes about 3 dozen cookies
  • 1/2 c. butter, softened
  • 1/4 c. sugar
  • 1 large egg, beaten
  • 1/2 tsp. vanilla extract
  • 1-1/4 c. flour
  • red nonpareils
  • green sanding sugar (optional)
1) Preheat oven to 350 F. Line baking sheet with parchment paper and set aside. 

2) In mixing bowl, beat butter until smooth and gradually add sugar. Slowly add egg and vanilla, continuing to beat mixture until well combined. Add a small scoop of flour and stir until mixture just starts pulling together. Add remaining flour all at once and mix until just combined. 

3) Scoop dough into large pastry bag fitted with #3 star tip. If the dough is too firm and you can't pipe it, return dough to mixer and, in separate bowl, beat another egg. Add a tiny tiny bit of egg (about 1/2 tsp. at a time), mixing completely between each addition, until the dough is soft enough to squeeze through the piping tip. Once you have the right consistency, pipe dough directly on parchment in an S-shape about 2-3 inches long, spacing cookies about 1 inch apart. Gently press two red nonpareils in place for eyes. Sprinkle with colored sugar as desired.

4) Refrigerate cookies about 5 minutes to firm. Bake 8-11 minutes or until edges are just golden. Allow cookies to cool completely on baking sheet.

Source: Adapted from L'Academie de Cuisine

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