DUTCH BUTTER COOKIES
200g butter, softened
125g icing sugar
1 egg
1 Tbsp fresh milk
2 1/2 tsp. vanilla extract
1/2 tsp. salt
190g plain flour
Sakura (soak for 6hours to reduce the saltiness)
Instructions
In a mixing bowl cream together the butter and icing sugar on high until it is light and fluffy.
In a mixing bowl cream together the butter and icing sugar on high until it is light and fluffy.
Stir in the egg, milk and vanilla until well combined.
Add the salt and flour and mix well until a soft dough forms. The cookie dough shouldn't be wet or crumbly. If it's to wet add a little more flour and if it's crumbling and not sticking together add a little more milk.
Put the dough into your spritz cookie press and press your cookies out onto the baking sheets.
Decorate with Sakura.
Bake at 170 degrees for8 to 10 minutes until the edges have turned a light golden brown.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10209954871882986&set=pcb.1809983305929263&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-dutch-butter-cookies.html
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