Egg Less Butter Cookies
If you are looking for butter cookies that just melt in you mouth , your search ends here. These cookies just melt in your mouth. An interesting activity to do with kids. Bake them for a cookie swap or as a gift.
| Servings | Prep Time |
| 18number | 15minutes |
| Cook Time | Passive Time |
| 15minutes | 30minutes |
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Ingredients
- 1/2Cup butterSalter at Room Temperature
- 1/2Cup sugarConfectioner
- 3/4Cup all purpose flour
- 2Tablespoons corn flour
- 2Tablespoons milkat Room Temperature
- 1Teaspoon vanilla extract
Instructions
- Sift the Corn Flour and all purpose flour together.
- Cream Butter for 2-3 minutes with a beater till it becomes a pale yellow. Gradually add icing sugar also known as confectioner’s sugar. Continue beating till the sugar and butter are almost white in colour.
- Add Vanilla extract and sifted flour and continue beating at a low speed till the flours are well incorporated. It will take a minute or two.
- Add Milk if the dough is dry and crumbly. If you are piping the cookies then it is preferred to add milk. This makes it easier to pipe.
- To pipe the cookies, line a baking tray with butter / parchment paper, fit a nozzle in the piping bag and fill half the bag with the dough and pipe the cookies in the desired shapes. I prefer the Start Nozzle as my Daughter loves to call the butter cookies as Rose cookies.
- You can also take a small portion of dough in your hand and roll it into a ball. Make a Criss Cross with a fork.
- Chill the cookies in the refrigerator for a minimum of 30 minutes.
- After 30 minutes, bake the cookies in the pre-heated oven at 190 degrees for 10 to 12 minutes or till the edges start turning golden brown.
- Once baked, take the cookies out and place them on the wire wrack. After 15 to 20 minutes store them in an airtight container.
