The cookie is the easiest and least time consuming treat I have ever encountered. It is so versatile in terms of how many different ways you can serve it: as a snack for the kids, for breakfast or 4 o’clock tea, as desert or something light for those chama ladies coming over to your house on the next “round”. This cannot go wrong.
Four ingredients, possible to do with no kitchen gadgets and super tasty.
1 ½ cup unsalted butter at room temperature
1 cup Icing sugar sifted
1 ½ cup all-purpose flour
⅓ cup cornstarch
¼ teaspoon salt
1 ½ tsp Vanilla extract
For the butter, one can use regular margarine but since it is salted, do not add the salt in the recipe, same if you use salted butter.
For icing sugar, if you have a food processor or a pestle and mortar, just grind your regular sugar into powder and then sift it. Measure out the sifted sugar as per the recipe.
- Preheat oven to 325⁰ F (180⁰ C) and line 2 backing trays with parchment paper (parchment paper prevent the cookies from browning too much at the bottom)
- Beat the butter and icing sugar until light and fluffy 9 about 3 minutes with a stand or hand mixer. Beating the butter and icing sugar well ensures that your cookies will hold together well and snap and melt in your mouth when you eat them, yum. Beat in the vanilla extract.
- In a separate bowl, sift the flour, cornstarch and salt and add to the butter, mixing until blended and soft. Spoon the dough into a piping bag fitted with a star tip (or the corner of your finished bread bag, cut at the end or into a cookie press) Pipe cookies onto the parchment-lined trays leaving an inch between each cookie because they spread out while cooking. If you want flatter spread out cookies, bake immediately at this point. If you want them to hold shape a little more, chill the piped, unbaked cookies for 15 minutes before baking.
- Bake for 20-25 minutes, until the cookies just begin to brown lightly at the bottom.
- Cool the cookies on the trays before storing in an airtight container or serving them with your favorite hot or cold beverage or drink. The cookies, in an airtight container, will keep for up to 1 week.
Note: You can use your wooden spoon to beat the butter and icing sugar until light and fluffy. It will just take you longer and use up more energy. Just think of it as exercise and enjoy it! The results are worth it.
Author:Selinah O’wakwabi (Owner-Ark Peanuts)
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