Cookie Mama Carrie

The name of these cookies is a mystery to me since the day it appeared on the table of Chinese New Year or Hari Raya spread. I think Mama Carrie must be an artist, as the cookie has some sort of fine art strokes. I really enjoyed putting the strokes on, it does not have to be very fancy, just a single stroke or two makes the cookie so elegant.

Ingredients:

6 ozs unsalted butter

8 ozs flour

6 tbsp icing sugar

3 tbsp custard powder

3 tbsp milk powder

1 tsp vanilla essence

1 egg yolk

pinch of salt

Topping :

125 g icing sugar

1/2 egg white

1/2 tbsp corn flour

Chocolate emulco

Method:

Sieve custard powder, milk powder, salt and flour together.

Using the food processor, cream butter and icing sugar. Add in vanilla essence and continue creaming.

Add in sieved ingredients and beat till a soft dough is formed.

Remove from food processor and leave to rest for 30 minutes.

Roll to 1/4 inch thick and cut using cookie cutter of your choice.

Arrange the cookies on a tray lined with greaseproof paper or silpat.

Bake at preheated 350 f oven for 10 - 15 minutes.

Let cookies stand for 5 minutes before removing to cool on the baking rack.

When cool, spread the topping, using your finger, it does a better job.

Dip a toothpick into chocolate emulco and sketch on top of the topping.

Put the cookies back to oven which has been turned off, just long enough to set the topping. (the oven temp. should be quite low by now, after all the toppings are done)

Topping :

Mix all ingredients to form a smooth paste

Serves