Recipe: Melt-in-the-mouth German cookies (CNY)

I think I've caught the CNY baking bug. During the last week, I've already made 3 different types of CNY cookies for my family. One of them is this melt-in-the-mouth German cookies.

I have no idea why it's called German cookies (if anyone knows, please enlighten me), but one thing for sure is that they are indeed melt-in-the-mouth and delicious. I kept seeing it on my Facebook and blog feed, and after checking out Alice's blog, I went out to buy potato starch to make these cookies. This cookie only needs 4 ingredients (butter, icing sugar, potato starch and plain flour) and it is really easy to make.

After mixing the dough, I was a bit worried that I got my measurements wrong as the dough looked sticky and wet, but if you pinch some with your fingers and roll it and it doesn't stick to your hands, then it's fine. This is another CNY cookie recipe which you can get your kids involved in - my kids love rolling them into balls and then pressing it down with the back of the fork.

We had fun baking these on a rainy evening!

My family, especially my mum likes this a lot since it is not too sweet and tastes buttery. This is a soft-type of cookie, which literally melts when you put it in your mouth.

Melt-in-the-mouth German Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 30 minutes
Cooking time: 15-17 minutes (per batch)

Makes about 30-40 (depending on the size you make them)

Ingredients

125g butter, softened at room temperature
40g icing sugar, sifted
125g potato starch/flour, sifted
80g plain flour, sifted


1. Preheat oven to 170°C (no fan). Line 2 baking trays with greaseproof paper.

2. Using an electric mixer, beat the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough (do not worry if it looks sticky at this point. You should be able to pinch some off with your fingers and roll into a ball).

4. Roll into small balls (about 2-3cm diameter), arrange on the baking tray and press lightly with a fork to flatten and make indentation, dipping the fork in water after each press to prevent the cookie dough from sticking to the fork.

5. Bake in preheated oven for 15-17 mins (15 mins if you're making 2cm ones and 17 mins for 3cm ones) on the upper rack. The cookie will still look white when it comes out of the oven (this is normal). Allow to cool on baking tray and store in a tupperware once cooled.

Note: These cookies taste best after they have been stored for at least 24 hours.

Check out this post for my recipe for cute cashew nut cookies.

I am submitting this post to the Bake-Along event #57: CNY cookies hosted by Joyce of Kitchen Flavours,lena of Frozen Wings and Zoe of Bake for Happy Kids. You can link your post at one of the hosts page.

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