I used the cookie cutter that is sold at Isetan to make these cookies. Keep in mind that any recipe that you use to make cookies with imprints should not expand too much during baking. That means no baking powder, baking soda or yeast.
(Makes 42 Miffy cookies)
130g icing sugar
260g unsalted butter
380g plain flour
10g corn flour (you may replace with plain flour for a firmer cookie)
1/4 tsp white powder colouring (optional)
1/4 tsp salt
1/2 tsp vanilla extract
1. Sift all dry ingredients together. Cut the butter into the dry mixture using a pastry cutter or knife. Add vanilla and form a ball of dough with your hands.
2. Roll the dough between two baking sheets to thickness of 5-6mm. Chill in fridge until firm. At least 30 minutes or overnight.
3. Cut out the Miffy heads using the cutter and lay out the cutouts on a baking tray lined with baking sheet. Clean the cookie cutter every time there is dough stuck on it. You may lightly dust the cutters with plain flour but I find it unnecessary.
4. Chill the whole tray of cookie cutouts while preheating the oven to 150°C. Bake for 15-18 minutes or until the base of the cookies turn very slightly brown. Be careful to watch for browning as each oven is different.
5. Prepare some black royal icing by adding some charcoal powder to white royal icing. Use a Wilton #2 tip to pipe on the eyes and mouth of Miffy, using the cookie cutter imprints as guides. Air dry for 45 minutes to let the icing to dry completely.
Store in airtight container. These cookies taste better as they mature with age. You may store them up to a month in a cool, dry place.