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- 1 Cup = 200ml
- Flour - 75 gm
- Corn flour - 2 tbsp
- Custard pwd - 1 ½ tbsp
- Baking pwd - ½ tsp
- Butter (unsalted) - 80 gm (softened at room temp)
- Powdered sugar - 3 ½ tbsp
- Vanilla essence - few drops
- Pistachios - for garnishing (optional)
- Combine flour, corn flour, custard pwd and baking pwd and sift it. Keep it aside
- In another bowl, add softened butter and icing sugar and beat it with hand mixer till creamy. Add vanilla essence to it and mix well.
- Add in the flour mix to it slowly and mix it with the electric mixer slowly, scraping the sides of the bowl with a spoon. Knead it to smooth dough. Wrap it with a cling film cool it in the refrigerator for half an hour.
- Roll the whole dough into a tube of about 3 cm thickness. Cut it to make about 12 - 13 cookies (or make small ball out of the dough, about 12 - 13, and press it lightly with your palm.
- Place the shaped dough in a greased cookie sheet, each cookie 3 cm apart (on baking, it will expand and will become double in size) and press it lightly with a fork. Top it with chopped pistachios.
- Bake it in a preheated oven for about 18 - 20 minutes at 180 degree. (time may vary in different oven)
- Remove it from the oven and let it sit for about 10 minutes. Then move the cookies to wire rack and cool it completely at room temperature.
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