Thank you

I wanted to thank everyone who gave me sweet things.  One of them is my new friend and the other is my neighbor.

Next door neighbor is very kind, because he cleaned the snow in front of my house whenever it snowed.

And my new friend gave me a phone case. It is very cuuuuuuuuuute!

So I wanted to show my appreciation.

Baking butter cookies is my specialty, so I baked them.

They smelled so good baking in the oven.

Hope they really like them.

YUMMMMM.

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Butter & Earl Grey Tea Cookies

I bookmarked this recipe a long time ago. But I didn't have a food processor, so I didn't try it.

Fortunately, I have a NINJA Blender. It enabled me to make icebox cookies. Wow! 

So,,,,

I baked buttery cookies. 

And it was my HAPPY Christmas Gift for my teacher and friends.  :)

I wrapped it with a craft box, transparent vinyl, handmade label and accessories for Christmas.

It was so cute and fancy.

Some people asked me, "Where did you buy the craft box?"

I got it from Korea-I went shopping at a baking accessories store when I visited Korea. The name of the store was Namdaemun Market (South Gate Market-It's one of the big markets in SEOUL, KOREA) and Korean online stores.

Let's make an Icebox Butter Cookie!

Ingredients

Flour  1+1/2 cup

Raw Cane Sugar  1/2 cup (I reduced 20%)

Unsalted Butter 8 Tbsp

Himalayan Pink Salt 1/4 tsp

Yolk 2

Vanilla 1 tsp

Twinings Earl Grey Tea 2/3 tea bag

Directions

In a food processor, beat flour, sugar, salt and butter until they break into small pieces.

Add the egg(yolks) and vanilla extract and beat them until they are well incorporated.

If you want an earl grey tea cookie, put the tea powder(Twinings Earl Grey Tea) into food processor.

Place dough on a large piece of parchment or wax paper and make a log shape.

Put it in the refrigerator for three hours or in the freezer for 1-2 hours to chill.

Slice dough into 1/4" pieces and bake at 350 for 12 minutes.

If you want to sprinkle sugar on the cookies, brush egg white on the sliced cookie dough and sprinkle with raw sugar and bake!!

Enjoy buttery cookies~

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NY Times Chocolate Chip Cookies

Baked after 24-36 hours of refrigerating the cookie dough.

It was the most perfect chocolate chip cookies I'd ever eaten.

Nothing super special though.

on February 14, 2011

Recipe slightly adapted from New York Times

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