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Jellybean Cookies was adapted from my Bakkwa Cookies as the cookie texture and taste’s really soft and light with an easy-to-manage dough. It’s also sort-of a Valentine treat for Dunster as well as cookies for Chinese New Year. A two-in-one, really.. 🙂

Jellybean Cookies 2

Makes 40-50 cookies, ±5cm in size
Ingredients:

  • 452g unsalted butter
  • 180g granulated white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 590g all-purpose flour
  • ½ tsp salt
  • 200g mixed jellybeans

Preparation:

  1. Roughly chop up mixed jellybeans in a food processor or with a butter knife.
  2. In a large bowl, cream together butter and sugar till light and fluffy.
  3. Beat in egg, then stir in vanilla. Combine flour, salt and mixed jellybeans; stir into sugar mixture.
  4. Divide dough into a few portions. Place each portion in a plastic wrap and roll into a log of approximately 3cm in diameter. Wrap tightly in plastic wrap and chill for at least 1 hr.
  5. Preheat oven to 180°C.
  6. Remove dough from plastic wrap and cut into small pieces of 1 cm thick. Shape as desired.
  7. Place cookies on a baking tray lined with parchment paper, space them abt 3cm apart.
  8. Bake for ±15 mins, or till lightly brown at edges.
  9. Cool cookies completely and store in an airtight container.

Jellybean Cookies 1



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