Butter Cookie Dragons ( 龙饼 ) for Chinese New Year
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Butter Cookie Dragons ( 龙饼 ) for Chinese New Year

Makes 36 - 2½" cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 2 cups all-purpose flour
  • 7 tablespoons corn starch
  • 2 tablespoons powdered milk
  • 1 cup unsalted butter room temperature
  • 1 cup confectioners’ sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • Optional: microplaned zest of 1 medium orange
  • 2 teaspoons milk
  • Glaze:
  • ¼ cup confectioners’sugar
  • 4 teaspoons milk
  • 1 teaspoon vanilla extract
  • Decorations:
  • Red confetti sprinkles
  • Black edible marker
  • Red and gold or bright yellow nonpareil sprinkles

Directions

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together flour, corn starch, and milk powder. Set aside.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  4. Add the egg yolk, vanilla, and orange zest, then beat to combine.
  5. Mix in flour mixture just until dough forms. Add up to 2 teaspoons of milk to create a dough soft enough for piping, but firm enough to hold it’s shape in the oven. If you are unsure of how much milk to add, try piping some of the dough and adding until the desired consistency.
  6. The dough is easiest to pipe using a quarter of the dough at a time. Place about ¼ of the dough in a piping bag fitted with a star tip. Pipe the dough onto the prepared baking sheet in a rounded “W” shape with a small extended of dough at the end for the dragon’s head.
  7. Bake for 10-12 minutes until the bottom edges just begin to brown.
  8. Remove from the oven and cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  9. To make dragon eyes, draw a dot on each red confetti sprinkle with an edible marker. For less detailed eyes, skip this step and use plain red or black confetti sprinkles instead.
  10. In a small bowl combine the icing ingredients and stir until smooth.
  11. Working with one cookie at a time, use a small food brush to paint the icing onto the cookie everywhere but the dragon’s head. Sprinkle with red and gold nonpareil sprinkles. Paint an icing dot where you want to glue on the dragon eyes, and add the prepared red confetti sprinkle eyes.
  12. Allow the icing to dry completely (about 1 hour) before storing in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Though long lasting, Butter Cookie Dragons require careful packaging due to their shape. Keeping the cookies from moving in a protective container is key. Wrap pairs of cookies, bottoms together, in plastic wrap. Place the bundles snugly in an airtight container padded on the top, bottom, and sides with wrinkled wax paper. Gently shake the container before packing to be sure there is no movement. Pack the container toward the middle of the shipping box.