This is one of the best cookies I have tasted till date. It has all the characteristics of a good cookie. Buttery, rich and melt-in-mouth. And best of all, nothing beats the aroma of freshly baked cookies from your kitchen besides bread of course. Does it get any better? This is a cross between a shortbread and a cookie since the ratios vary a bit with the sugar, butter and flour. Its quick and easy and is a children-pleaser.
Its mildly sweet and perfectly complements your evening teas. You could also add flavours to them or its perfectly OK to leave them out. I’ve added cardamom and rosewater to give them the Indian touch. But you could stick to vanilla or almond if that’s what you like. Its important to use good quality butter for these cookies. Amul butter can deliver good results. I am unsure of the brands available now. I have used Devondale butter in this recipe.
Makes : 48 small cookies
Butter : 225 gms
Sugar : 80 gms (powdered)
Flour : 300 gms (+ or – 1 tbsp)
Vanilla : 1 tsp (optional)
Beat the butter and Sugar till light and fluffy. Add the vanilla if adding now. You could also add different flavours after dividing the dough later on
Remove a tablespoon flour and add the rest of the flour till the dough comes together. The dough should come together into a cohesive ball and should not be sticky. Add the 1 tbsp remaining flour if necessary
Optional : At this point, you could divide the dough and add different flavours like almond, cardamom etc
Now, roll the dough into a log into about 2 inch width and 17 inch long. I formed a log and then shaped it with square/sharp edges. You could have smooth log too.Cling wrap it
Refrigerate the dough for about 30-45 minutes.
Preheat the oven to 185 C for about 15 minutes
Remove, slice into .75cm thickness and layer on a nonstick baking tray. Bake for 15-18 minutes till the edges brown slightly. Keep an eye after the 15th minute
Remove and let it cool.
Enjoy with a cuppa!
The cookies may seem soft just out of the oven but will crisp up on cooling.
Make sure the cookies are of even sizes to maintain uniform baking.