Puppy-Shaped Cookies
If you’re looking for a unique and delightful cookie recipe, these puppy-shaped cookies are perfect. Not only are they visually stunning, but they also have a sweet, buttery, and crispy texture that’s simply irresistible. Whether you’re baking for a party, a gift, or just to treat yourself, this recipe will add fun and charm to your baking adventure.
Attach the double-ended multi-wire whipping sticks. Familiarize yourself with the black knob for turning the machine on/off and adjusting the speed settings. Place 150g of butter in a mixing bowl and allow it to soften at room temperature.
The butter should reach a toothpaste-like consistency, making it easier to blend with other ingredients. Add 80g of granulated sugar and a pinch of salt to the softened butter. Using a spatula, mix the ingredients roughly until combined. This step ensures the sugar and salt are evenly distributed in the butter.
Turn on the egg beater and set it to speed level 1. Whip the butter mixture for approximately 1 minute. You’ll notice the butter turning uniform in texture and its colour shifting to a light, milky white. Measure 30g of whipping cream and divide it into three portions.
Add the whipping cream in batches, beating well at speed level 1 after each addition. This gradual incorporation helps create a feather-light, airy texture in the butter. Once the butter is fully whipped, it should be soft, fluffy, and slightly glossy.
Turn off the machine and place it back on its charging base. In a separate bowl, combine 200g of low-gluten flour and 15g of milk powder. Sift the mixture to remove any lumps, ensuring a smooth batter later on. Add the dry ingredients to the whipped butter mixture gradually. Using a spatula, fold and press the ingredients together.
Avoid overmixing, as this could affect the cookies’ texture. Continue until you achieve a moist, slightly dense cookie dough. Fit your piping bag with a cookie flower nozzle and cut a small hole at the tip. Fill the bag with the prepared cookie batter, ensuring there are no air pockets inside. Place a sheet of baking paper on your baking tray.
To create the puppy shapes:
Ears: Pipe two small dollops close together for the ears.
Head: Pipe a larger circle in the centre to form the head.
Nose: Add a small dollop below the head to form the nose.
Hind Legs: Pipe two dollops, spaced about 3 cm from the head.
Body and Front Legs: Pipe two vertical strips connecting the head and hind legs.
Take your time with this step to ensure the shapes are clean and symmetrical.
Preheat your oven to 160°C (320°F). Place the tray in the oven and bake for 18 minutes, or until the cookies are lightly golden. Watch closely to prevent overbaking, as this can alter their delicate appearance. Once the cookies are baked, let them cool completely on a wire rack.
To decorate:
Dip a toothpick in sesame paste or melted chocolate. Carefully draw the puppy’s eyes and nose on the cookie face. Allow the decorations to set before serving.
Tips for Perfect Puppy Cookies;
Soft Butter: Ensure the butter is soft enough to mix easily but not melted. This ensures the right consistency.
Even Shapes: Practice piping on parchment paper before moving to the baking tray to perfect the shapes.
Low-Speed Whipping: Using a low speed ensures the butter remains light and fluffy without overbeating.
Cooling Time: Always cool cookies completely before decorating to prevent the chocolate or sesame paste from melting.
These puppy-shaped cookies are as delicious as they are adorable. With their sweet and crispy flavour, they’re perfect for gifting, parties, or simply enjoying a cup of tea. Their unique design is sure to bring smiles to anyone who sees them, so share the joy and savour the sweetness.
Ingredients;
For the Cookies
- Unsalted Butter: 150g (softened to a toothpaste-like consistency)
- Granulated Sugar: 80g
- Salt: 1 pinch
- Whipping Cream: 30g (at room temperature)
- Low-Gluten Flour: 200g
- Milk Powder: 15g
For Decoration
- Sesame Paste or Melted Chocolate: For drawing eyes and noses