all I want for CNY this year is to successfully ....

baked a few CNY cookies.

Here are a few recipes I like to bake in the next few days...yikes! It is a lot pressure and why do I wait till the last hour to think about this, huh???

List of cookies ... again in no particular order. I have gathered all the ingredients and recipes below.

1. Crispy Almond Flakes cookies  - - Looks interesting and pretty simple.
Ingredients:
2 egg whites
60g caster sugar
50g all purpose flour
100g Almond flakes (sliced almond pieces)
25g butter (melted)

1. Lightly beat egg white and sugar till sugar dissolved.
2. Add in flour, almond flakes and melted butter, combine well.
3. Spoon mixture on a non-stick baking sheet, and use the back of spoon to spread the mixture to round thin shape (make it as thin as possible).
4. Bake at pre-heated oven for 13-15mins at 160c or until golden brown.

2. Golden Coconut Cookies

70g butter
40g icing sugar
1 egg yolk
140g cake flour
1/8tsp baking soda

50g Golden bake desiccated coconut

3. Cranbrerry Cookies (kueh bangkit ??? )
Ingredients:180 gram unsalted butter – room temperature
140 gram icing sugar
1 egg yolk
260 gram flour
40 gram cornstarch
1 tsp baking powder
½ tsp salt
chopped dried cranberries
1 egg – for egg wash

1. Sieve flour, cornstarch, baking powder and salt together. Set it aside.
2. Line parchment paper on baking pan.
2. Beat sugar and icing sugar until light and fluffy. Add in the egg yolk and continue to beat until combined. Add in the chopped cranberries. Mix well.
3. Lower down the speed of the mixer and slowly add in the flour mixture until the dough comes together.
4. Transfer the dough to a work surface that is lightly floured, roll out the dough to about ¼”, cut into desired shapes and transfer it to the baking sheet.
5. Brush the top of the cookies with egg wash and bake in a pre-heated 325 degree oven until the edges are lightly brown. Transfer to cooling rack and store in an airtight container when it is cool.

4. Cranberry Cream Cheese Scones
125 gm flour
125 gm cake flour
1 Tbsp baking powder
1/2 tsp salt
80 gm dried cranberries, coarsely chopped
120 gm cream cheese, room temp
30 gm butter
90 mil milk
1 egg , 1 Tbsp removed for glazing
Glaze:
1 Tbsp egg mix with 1 tsp milk, extra melted butter for glazing

1. Preheat oven 200C. Mix up flour, baking powder, salt
2. Beat cream cheese + butter till smooth, mix in flour mixture, resembles fine crumbs.
3. Combine egg and milk, pour to #2
4. Lightly mix in cranberries
5. Roll dough, cut up in heart shapes.
6. Glaze scones with egg mixtures
7. Bake for 9 mins.
7. Remove from oven, brush melted butter.
Put them back in oven to bake another 5 mins.

5. Dried Cranberry, Walnut, and Lemon Scones
 Ingredients:
 2 tablespoons plus 1 cup sugar
 2 tablespoons fresh lemon juice, divided
 3 cups all purpose flour
 1 tablespoon baking powder
 1 tablespoon finely grated lemon peel
 1 teaspoon salt
 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
 1 cup dried sweetened cranberries
 1/2 cup coarsely chopped walnuts
 1/2 cup (or more) chilled half and half, divided

Preparation

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.

Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

6. Cranberry Scones
Ingredients:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/2 teaspoons baking powde
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1/2 cup (50 grams) dried or fresh cranberries (cut fresh cranberries in half)
1/3 cup (50 grams) mixed candied fruit and peel
2/3 - 3/4 cup (160 - 180 ml) milk
1/4 cup (25 grams) sliced almonds
Powdered (Confectioners or Icing) Sugar

Direction:
Cranberry Scones Recipe: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the cranberries and mixed fruit, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the top of the scones with milk or cream. Sprinkle with sliced almonds.  
Bake for about 15 - 20 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, serve with Devon cream and/or your favorite jam.
Makes 8 scones.