Melt the butter in a microwave (about 30 seconds). With a whisk, combine the butter and the sugar until pale and white.
Pour in the coffee creamer and milk, and mix some more.
Combine the flour and the baking powder, and sift into the bowl from Step 2. With a spatula, fold in the batter until well incorporated. Once the ingredients are combined, bring the dough together with your hands.
Reserve about 1/4 of the dough from Step 3 and wrap the rest with plastic wrap. Chill in the refrigerator for about 20 minutes.
Mix the jam into the reserved 1/4 of the dough, wrap it with plastic wrap and chill in the refrigerator for about 20 minutes.
Roll out the plain dough with a rolling pin until about 4 mm thick. Cut the dough out into circles with a cup.
Make small balls of the dough with a little bit of jam mixed in, flatten to make the cheeks and the noses. Press down firmly to stick them onto the plain cut-out dough.
Bake in the 170℃ oven for 13-15 minutes.
Once the cookies are cooled down, draw the eyes, eyebrows, and the mouth with a chocolate decorating pen. When they harden, the cookies are done.
It is a lot of fun to draw the faces with your children.
Story Behind this Recipe
My son's friend is allergic to eggs, and I created these cookies to give to him as a Christmas gift.
The jam is used to color the dough, so the darker colored jam works better. I used strawberry jam this time. It can also be blueberry or raspberry jam. The coffee creamer can be substituted with 2 teaspoons of heavy cream.