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Vanilla shortbread cookie (Eggless butter cookies)
Super easy Melt in your mouth eggless butter cookie

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Vanilla shortbread cookie (Eggless butter cookies)

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Ingredients

Adjust Servings:
3/4 cup (200g) Butter
1/2 cup powdered sugar
2 tsp Vanilla Extract
1 1/4 cup All purpose flour
1/2cup corn starch
1/4 tsp Salt

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Ingredients

Directions

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Steps

1
Done

Prepare the cookie dough

  1. Take softened butter,  powdered sugar and vanilla in a bowl and beat until light and fluffy. (I used stand mixer here, hand mixer works well too).
2
Done
  1. Sift all purpose flour, corn starch and salt together in another bowl.
  2. Add sifted flour mixture to the butter sugar mixture and mix until just combined.
3
Done

Refrigerate the cookie dough

  1. Devide the dough into two portions and make two logs (I made here about 17 cm length logs of 1 inch width)  and wrap them in a plastic wrap/ cling film.
  2. Refrigerate for 30 minutes.
4
Done

Bake the cookie

  1. Preheat your oven at 180 º C and line a baking tray with parchment paper.
  2. Cut the dough into equal size portions of your desired size ( I cut into 40 pieces of about 1/2 inch thickness here).
5
Done
  1. Make the dough into balls and line them in prepared baking tray.
  2. Slightly press the dough using a fork to get the lines as in pic (optional). Refrigerate again for another 10 minutes before baking if your kitchen is too hot and humid.
6
Done
  1. Bake them for about 15 to 20 minutes or until bottom of the cookie turn to light brown.
7
Done

Cool and store the cookie

  1. Transfer the cookie to a cooling rack after 5 minutes of taking out of oven.
  2. It will be soft when cookie is hot and will get snapy and melt in in your mouth texture when cools down completely.
  3. Store them in air tight container for about a week.
8
Done

Tips & Tricks

  • You can prepare the dough couple of days in advance and  refrigerate or it will freeze them upto a month.

Nadishaf

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