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By Preety Pandiya
By Preety Pandiya

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NGREDIENTS 

One cup all-purpose flour (Maida), 113 grams or 8 tablespoon unsalted butter (at room temperature), ½ teaspoon salt and ¼ cup sugar.

Method:    

Take a deep bottom bowl and mix the butter and sugar until the mixture turns a little creamy and fluffy.

Add the flour and salt and knead them into a dough; you may add 2-3 teaspoon of milk. Roll the dough into a log-like shape and then wrap in a foil paper. Keep it in the freezer for 30 minutes.

Bring out the roll from the freezer and remove the foil. Cut the dough into thick slices and press a bit with your hand to give them a proper round shape. Now, place them on baking tray that has been greased with butter or refined oil.

Preheat the oven at 180 degree Celsius for 10 minutes and then bake the cookies for 22 minutes. Keep a watch on cookies as they tend to turn brown easily.

Take out the freshly baked butter cookies and cool them completely before storing in a container. Enjoy them with your morning or evening tea / coffee.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children)

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