Thursday, January 23, 2014

Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

 

As I rolled the dough into tiny balls and pressed them with the back of a fork, I couldn't help but feel a sense of calm wash over me. There's a certain therapeutic quality to the process of baking, especially when it involves something as beloved as homemade cookies.

 

But the real magic happened once the cookies were in the oven. As they baked, the kitchen filled with the heavenly aroma of butter and vanilla, turning my home into a cozy haven of warmth and sweetness. And the best part? These cookies are completely eggless, making them suitable for everyone to enjoy.

 

Ingredients:

90g butter

40g icing sugar (adjust to 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, set aside)

1 tbsp plain flour (for dipping fork, set aside)

Method:

Beat butter and sugar until light and fluffy.

Add vanilla and milk, beating until well combined.

Gradually add plain flour and cornflour, beating on low speed or folding until a sticky dough forms.

Refrigerate the dough for about 1 hour, or until firm enough to roll.

Roll the dough into tiny balls and place them on a baking tray lined with parchment paper.

Dip a fork in flour and gently press it over each ball to flatten them.

Bake at 160°C for about 20 minutes, or until golden brown.

Dust icing sugar over the warm cookies and enjoy.






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