Eggless Butter Cookies - The combination of almond savor and rich, buttery vanilla creates a whole new level of deliciousness that’s irresistible. While the crisp yet tender texture is perfect for dipping in hot cocoa, making the butter cookies a classic holiday staple.
Keyword: butter cookies, spritz cookies
Author: Natasha Minocha
1cup ( 175 gms)Butter, softened
3/4cup (75 gms)Icing sugar
1/4cup Almond flour/ powderI simply ground blanched and peeled almonds in my food processor
2cups ( 270 gms)All-purpose flour
Sprinkles for topping
Preheat your oven to 180C. Line your baking tray with parchment paper or Silpat.
Whisk together the butter and icing sugar until light and fluffy.
Add the almond and vanilla extracts.
Stir in the almond powder.
Now mix in the flour. You may need to use your hands to bring the dough together.
If the dough seems too dry, add milk, one tablespoon at a time, until you get a smooth, soft dough.
If the dough seems too soft, refrigerate for 20-30 minutes, until a bit firm.
Divide the dough into equal-sized pieces. Roll them into balls and flatten them slightly. Place them on the prepared cookie tray.
If using a mould, pressing down with the mould, will flatten the cookie dough balls a bit.
You can use the bottom of a cut-glass tumbler or even tines of a fork to create designs on top.
Top the cookies with sprinkles and bake for 12-15 minutes, until the cookies are light golden brown.
Let the cookies cool for a few minutes on the tray before transferring them on a cooling rack.
Store these in an air-tight container for upto 1 week. Enjoy!
Eggless Butter Cookies - https://www.tashasartisanfoods.com/blog/ -December 19, 2020