These cooking made their appearance during festive occasions like Chinese New Year, Aidil Fitri, Diwali or Christmas in Malaysia. This is one of the very first cookies that I’ve learned to bake years ago too. One thing I like about these cookies is they look very pretty especially with the little red cherry on top. They are basically butter cookies that are light and literally melt in your mouth.
There are quite a few variations of Daisy cookies out there. Some use condensed milk, milk powder and custard powder but my recipe used none of those. This is one recipe that I had it for many years. I was too lazy to search for the special daisy mold in my garage so I just use a piping bag with star nozzle to pipe it. It was difficult to do that and I only managed to do a batch and in the end I just shape it with hand. It thinks it still look alright ;)
150 gram butter – room temperature
80 gram sugar
120 gram corn starch
120 gram flour
¼ tsp salt
1 tsp pure vanilla extract
Some cherries for decoration
1. Pre-heat the oven to 325 degree F. Sieve together flour, corn starch and salt. Set it aside.
2. Cream butter and sugar until well combined. Do not overbeat. Gradually add in flour mixture to form into a soft dough
3. Using daisy cookies mold or cookies press fitted with star nozzle, press cookies onto a sheet pan. 4. Decorate the top with a small piece of red cherry. Bake for 15 minutes or until the edges of the cookies are lightly brown.
5. Leave it to cool down in baking pan for 5 minutes before transferring to cooling rack.
6. Store in air tight container.