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| Vanilla Butter Cookies |
Serves: Makes 2 small jars
Serving Suggestion: Can be served as is OR with Tea/Coffee
Tools:
1 Medium
Bowl for sifting dry ingredients
Bowl for sifting dry ingredients
1
Large bowl for mixing everything
Large bowl for mixing everything
Hand
Blender or Electric Whisk
Blender or Electric Whisk
Piping
Bag with Any medium size tip/nozzle – (If
piping bag is not available, use a ziplock bag)
Bag with Any medium size tip/nozzle – (If
piping bag is not available, use a ziplock bag)
1 Medium
Baking Tray
Baking Tray
Parchment/Greased
paper for lining the baking tray.
paper for lining the baking tray.
Ingredients:
¾ Cup
All-Purpose Flour
½ Cup Icing Sugar
½ Cup unsalted butter – room temperature
2 Tbsp milk – room temperature
2 Tsp vanilla extract
All-Purpose Flour
½ Cup Icing Sugar
½ Cup unsalted butter – room temperature
2 Tbsp milk – room temperature
2 Tsp vanilla extract
2 Tbsp
Cornflour
Cornflour
Method:
PREP WORK: Pre-heat the oven at 180C / 350F
PREP WORK: Cut the parchment paper & line the baking tray.
- In
a medium bowl, Sift flour and cornflour together. - In
a large bowl whisk butter and the sugar until smooth and creamy. - Add
milk, vanilla extract and mix, add flour mixture gradually until smooth. - Fill
the piping bag with this mixture, attach the tip/nozzle and pipe small
disc/shape on the already lined baking tin. Make sure to leave some space between
each piped cookies. - Bake
for 12 to 15 minutes or until the cookies turn golden brown at the edges. (Keep
an eye as these cookies burn really fast)
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