Please use confectionery chocolate chips, fruit jellies and diced almonds.
Beat the room-temperature butter until it turns pale.
Add the sugar in 2~3 batches, mixing well after each addition.
Add the beaten eggs and vanilla essence.
Add the cake flour, chocolate chips, fruit jellies and diced almonds, cutting down through the mixture.
Mix well until all the flour is blended in the dough.
Sandwich the dough between two sheets of cling film and roll it out with a rolling pin to a thickness of around 5mm.
Rest the dough in the fridge for about 1 hour.
Cut out the dough with a cookie cutter.
Line a baking tray with foil and lay about 40 cookies on it.
Preheat the oven to 338°F/170℃, and bake them for about 15 minutes.
Bake the cookies in 3 batches, for a total of about 120 cookies.
Story Behind this Recipe
The steps to make up the dough and bake the cookies in this recipe are standard. But adding the diced almonds for an aromatic flavor, the fruit jellies for sourness and chocolate for a hint of bitterness gives this recipe an original twist.
You can bake the cookies nicely if you roll out the dough evenly. After you cut out the cookies, put the left-over dough together, roll it out with a rolling pin and cut out again. Repeat this process to use up the dough.