Looking for ways to keep your kids busy this summer? The adorable new cookbook LET’S BAKE! will be your new best friend. Inspired by the internet’s favorite cartoon cat, Pusheen, it features 40 recipes for sweet treats and savory snacks. For a taste of what you’ll find, try this special recipe for Pusheen Butter Cookies!
Makes 18 to 20 cookies • Level of difficulty: Easy
Tender and buttery, with a delightful infusion of vanilla and almond, these cookies are seriously addictive! They are extremely fuss-free to work with, too, retaining their shape well after baking. Use the templates at the back of the book to create your favorite Pusheen poses!
Pusheen Butter Cookies
- 8 tablespoons (1 stick/115g) unsalted butter, cut into cubes and slightly softened but still cold
- 1/2 cup (100g) superfine sugar
- 1 large egg
- 2 cups (240g) all-purpose flour, sifted
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Black food coloring or unsweetened black cocoa powder
- 6 ounces (150g) dark coating/ compound chocolate, chopped, or melting wafers
- 1 tablespoon meringue powder
- 1 1⁄3 cups (165g) confectioners’ sugar
- 2 tablespoons water
1) Make the cookies: In a large bowl, using an electric mixer, cream the butter and superfine sugar until pale and fluffy. Scrape down the bowl, add the egg, and beat until the egg is well incorporated and the mixture lightens in color.
2) With the mixer on low speed, beat in the flour, cornstarch, and salt. Add the vanilla and almond extract and mix well.
3) Divide the dough into two portions. To one portion, knead in a few drops of black food coloring or black cocoa powder pinch by pinch to tint the dough gray. Form the gray dough and plain dough into separate discs. Wrap in plastic wrap and chill for about 1 hour.
4) Preheat the oven to 340°F (170°C). Line 2 baking sheets with parchment paper or a silicone baking mat. Make a template by tracing Pusheen shapes from the Butter Cookies templates on page 197 of LET’S BAKE (templates 1, 2, and 3) onto a piece of cake board or food-safe plastic and cutting them out.
5) Roll the dough out to 1/4 inch (6mm) thick. Using a sharp knife, cut out your desired Pusheen shapes by placing your templates on top of the dough and using them as guides.
6) Place the cookies on the prepared baking sheets. Bake for 12 minutes. Remove from the oven and let the cookies cool completely on the pan.
7) Decorate the cookies: Paint or pipe on the Pusheen features using melted chocolate or royal icing. For melted chocolate, place the chocolate in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each to prevent burning, until melted and smooth. For royal icing, combine the meringue powder, confectioners’ sugar, and water in a medium bowl and beat with an electric mixer on high speed until the icing forms peaks, about 10 minutes.
Want more? Discover 40 adorable Pusheen recipes picking up a copy of LET’S BAKE! by Claire Belton and Susanne Ng.
If you enjoyed this recipe, you may also like: Kitchen Sink Bars Recipe from Procrastibaking
Excerpted from Let’s Bake: A Pusheen Cookbook by Claire Belton and Susanne Ng. Copyright © 2020 by Pusheen Corp. and Susanne Ng. Used by permission of the publisher. All rights reserved.
Photographs by Liu Hongde and Claire Chin