It’s that time of the year for Chinese New Year cookies, and the best ones are made using SCS, the butter of my childhood. Until today, I can recognise that particular aroma of cookies and cakes made using SCS butter, the familiar extra buttery smell that comes with a huge dose of nolstagia.
The kind folks at SCS (and Orchan PR, you have really lovely staff) sent me some cookies made using SCS butter (of course), along with a recipe book in the hope that I would replicate the goodies in my own kitchen.
The fact of the matter is, I am an eater not a baker. So I ate all of these:
Pot of Gold Miniature Tart, my favourite! Baked with melon seed, pumpkin seed, sunflower seed, whole almond, macadamia and pecan, and held together by rich, gooey caramel. This is a winner. Bake me some more, please.
Lucky Tangerines! Hahah these melt-in-your mouth butter cookies were designed to look like mandarin oranges, symbolising good fortune for the festive season. Ingenius.
Precious Pistachio Cookies seemed easy enough that I might try this one out for myself. By the way, all SCS Chinese New Year cookies recipes are up on their Facebook page: SCS Dairy Malaysia, along with instructional videos for those who can’t read recipes (like me).
Treasure Cookies is pure butter cookies with a lot of icing work. I suppose if you’re an icing noob (is there such a term?), you could ditch the work and just roll with delicious creamy butter cookies.
Thank you for sharing these delicious cookies with me. If any of you tried to make these cookies – again, recipes on their Facebook page – do let me know how it turned out, and I might gather enough courage to attempt baking.