Christmas Puppy Butter Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 165c. Line a baking sheet with baking paper and set aside. Prepare 2 sturdy piping bags fitted with 10mm french star piping tips and 1 with a 4mm french star tip.

Step 2

In a large bowl, beat together the butter, vanilla and icing sugar until pale, light and fluffy - about 2-3 minutes.

Step 3

While beating, add the egg whites gradually until just combined. Sift in the cornstarch and beat briefly in low speed to combine.

Step 4

Sift in the cake flour and switching to a rubber spatula, fold the flour in just until it becomes a pipeable dough.

Step 5

Divide the dough in half. Take about a 2 tablespoons of dough from the plain half of dough and colour either red gel colour. This is for the santa hats and bow ties. For the other half, add cocoa powder and use a rubber spatula to combine. If the dough feels too stiff to pipe, add 1-2 tsp of milk to adjust the consistency. Transfer the plain and chocolate doughs to the piping bags with the 10mm tips and red dough to the bag fitted with the 4mm tip.

Step 6

Pipe out the puppy shapes (video on my tiktok and ig: @sweet_essence_) followed by the santa hats and bow ties. Manipulate the santa hats to form a pointed tip by wetting your fingers with a bit of water and pinching the top. Chill the cookies for 15-30 minutes to ensure they keep their shape in the oven.

Step 7

Bake the cookies at 165c for 20-25 minutes or until the edges are golden and the centers remain pale. Allow the cookies to cool completely on the baking tray.

Step 8

Once the cookies are cool, pipe on the santa hat detailing with melted white chocolate. Then, pipe on the eyes and nose with melted dark chocolate. Allow the chocolate to set fully before serving and packaging as cookie gifts!