It’s been over a month since I moved to my new home and in between all the packing, unpacking, shopping and organising, blogging took a backseat. Now that the house is in order , I am hoping to get back to a regular blogging schedule.I made these cookies a while ago but never got around to posting the recipe. They use the same basic ingredients as my Piped Butter Cookies , except that some of the flour is substituted with cornstarch which gives this cookies their light, airy, ‘melt-in-the-mouth’ texture.Also, they are eggless. They are usually dusted generously with confectioners’ sugar. However, next time I think I shall go easy on the confectioners’ sugar as I don’t like it flying out of my mouth when I bite into the cookies.
Ingredients: For about 3 dozen cookies
All Purpose Flour – 1 1/2 cups (195 grams)
Cornstarch/Cornflour – 1/2 cup (60 grams)
Salt – 1/4 teaspoon
Confectioners’/Icing Sugar – 1/4 cup ( 30 grams)
Unsalted butter, room temperature – 1/2 cup (227 grams)
Vanilla extract – 1 teaspoon
Confectioners’/Icing Sugar -1/4 cup (30 grams)
1) Whisk together the flour, cornstarch and salt.
2) In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture gradually and beat just until incorporated.
3) Cover and refrigerate the batter for an hour or two, or until firm.
4) Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven. Line two baking sheets with parchment paper.
5) When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 -14 minutes or until the edges of the cookies just start to brown.
6) Remove from oven and place on a wire rack to cool for about 3-5 minutes. Carefully transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper.Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.
These cookies can be kept in an airtight jar for about a couple of weeks.
I am linking this post to:
Bake Fest #18 hosted by Nivedhanam and started by Cooks Joy