Woo! Woo! Doggie Almond Cookies

My first attempt of baking the cookies was few years back during Chinese New Year, my girls love it and now its their favorite cookies. They told me that its a must-have cookies during Chinese New Year ^^

Here is the recipe for your reference:

Doggie Almond Cookies
(Recipe Inspired by Biscuit DIY by One Publisher/Design Inspired by Ms Irene Yip, The Sunday Times)
Makes about 58 pieces (Dough weight 474g)

Ingredients:

[Cookie Dough]
140 grams Unsalted Butter, softened
65 grams Light Muscovado Sugar/Light Soft Brown Sugar*
A few drops of Vanilla Extract
200 grams All Purpose Flour, sifted
50 grams Ground Almond

[For Decorations]
300-350 grams Semi-sweet Chocolate Chips for filling and for the nose*
Enough Chocolate rice for the eyes
30 - 35 grams KoKo Krunch or Milo Balls for the ears

* I used mini M&M for the nose for more colorful result

Instructions: Cookie Dough

1. Preheat the oven to 160c.
2. Cream butter and sugar until pale and fluffy. (Thermie: 1 minute/Reverse/Speed 3.5)
3. Stir in sifted flour, mix well. Add in ground almond.
4. Mix dough lightly, DO NOT over-mix. (Thermie: 1 minutes/Knead, take out mixture and form a roll ball using spatula)
5. Divide dough into 8 grams each. Embed 2-3 pieces chocolate chips into each dough and shape into small rounds. 

To Decorate The Doggie:

1. Decorate the doggie face with Koko Krunch/Milo balls for ears, chocolate rice for eyes and chocolate chip for nose.
2. Bake for 20-25 minutes or until golden brown. The biscuits should be soft under a crisp crust. Transfer to a wire rack and leave to cool completely.
3. Store it in an airtight container. 

Before Baking

After Baking

         

Happy baking and thank you for stopping by ^^