Cookies making still on the go! Seemed like I was enjoying every bit to making cookies, though I must tell you that standing and making can break your bones and legs. Unless of course you pull a stool or you prefer to sit on the floor. Of course the possibilities are there to sitting on the floor, but try getting up after like an hour. Quite a killer any which way mind you. The best I think is still standing, thank god, all those cookies I made were in small batches. Otherwise, I beg to differ what would have been the outcome to me (Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Vanilla Butter Cookies I must mention are a simplicity in terms of making the dough and also rolling it bit by bit at the back of the fork. Nothing really tremendous, in fact quite a straightforward technic and when they are being baked, thereafter coming out of the oven, walla! The scent is just so beautiful to our senses. Vanilla Butter Cookies? Buttery and vanilla scented, demure and crumbling lusciously upon the first light bite. Oh, eggless as well.
40g icing sugar (or per taste)
130g plain flour - sifted
1 tbsp corn flour - sifted
1 1/2 tbsp vanilla essence
3/4 tbsp milk
2 tbsp icing sugar (for dusting - keep aside)
1 tbsp plain flour (to dip fork over - keep aside)
Beat butter and sugar till light and fluffy.
Add vanilla and milk, beat till combined.
Add plain flour and cornflour.
Beat on low speed or fold in until a sticky dough is formed.
Refrigerate for about 1 hour or until firm/set to roll.
Roll into tiny balls and place on baking tray lined with baking paper.
Dip fork in flour and gently press over the balls.
(Note: you can flatten the balls as thin as you like)
Bake at 160C for about 20 minutes or till baked.
Dust icing sugar over while cookies are still warm.