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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Sift together flour, corn starch and almond powder.
In a bowl, cream together butter and sugar. (Photo #1)
Add 5 - 6 drops of vanilla essence and the sifted dry ingredients. Blend well. (Photo #2)
Gather up the dough and wrap it in plastic wrap. Let rest in the refrigerator for an hour.
Lightly knead the dough and roll into small balls between the palms of your hands. They should be about 2cm in diameter. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 12 minutes until brown. (Photo #4)
After cooling, sprinkle generously with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
25 cookies |
179kcal |
150 minutes |
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| butter |
50g |
| sugar |
30g |
| vanilla essence |
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| cake flour |
40g |
| cornstarch |
40g |
| almond powder |
20g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
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