Crispy vanilla cut-out cookies with a tempting buttery flavor.
CourseCookies
CuisineEuropean
Servings
68numbers
Servings
68numbers
Ingredients
100gramsButtersoftened
110gramsCaster sugar
1numberEgg yolk
150gramsPlain flour
30gramsBlanched almond flour
1teaspoonVanilla extract
Salt1 pinch
Instructions
Mix the plain flour, almond meal, and salt. Sift and keep it aside.
Beat butter, and sugar in a bowl with an electric mixer until light and fluffy. Add egg yolk and vanilla extract beat until combined.
Stir in sifted flour mixture and mix well. Divide the dough into 3 equal portions and wrap it tightly with a plastic wrap. Chill in the refrigerator for an hour.
Preheat oven at 150°C for 10 minutes.
Remove one portion of the cookie dough from the refrigerator and roll it to 1/8 – 1/4 inch thickness. Cut into shapes with a cookie cutter.
Place them 3 cm apart on a baking paper-lined oven tray. (This cookie dough hold it’s shape while baking)
Bake about 16 – 18 minutes or until the edges are lightly golden brown.
Stand cookies on trays for 5 minutes before lifting onto a wire rack to cool. Store in an airtight container.
NOTE – If the dough is too cold let it rest at room temperature for a few minutes before rolling it.
If the dough is sticking to the rolling pin or rolling surface, try roll it between 2 sheets of parchment paper.
Use a spatula to transfer the cookie cut out to the baking sheet.
The number of cookies depends on the size of the cutter you use.