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Snowball cookies
By : Method
- In a bowl add butter, icing sugar and vanilla essence - beat well until creamy.
- Now add the chopped nuts and give a quick stir.
- In a separate bowl first whisk together maida, cornflour and salt.Then add maida, cornflour mixture to butter sugar mixture.
- Mix well to form a dough - Dont knead it, just bring them all together that is just enough.
- If it doesn't collect together add a few drops of milk to bring it together to a soft buttery dough.
- Wrap it and refrigerate for 30-40mins or until it becomes firm.
- Preheat oven to 177 deg C for 10mins.
- Line butter paper in the tray and keep it ready.
- Pinch equal sized balls and roll them with your palms and place it in prepared baking sheets, spacing about 1 inch apart.
- Bake the cookies for 15mins(In my oven it took 20mins) or until the base turns golden brown.
- The top doesnt change color so be careful in checking the bottom.
- Remove from oven and place on a wire rack to cool for about 3-5 minutes.
- While the cookies are still warm, roll each cookie in icing sugar until fully coated.
- Allow it to cool down then store it in airtight container, it stays well for about a week.
- The cookies are slightly crunchy and melt in the mouth texture becos of the cornflour addition.
- The nuts give a very nice addition so dont skip it.
- And if you prefer you can slightly flatten the cookies too.
Ingredients:
Maida (All Purpose Flour) - 1 and 1/2 cups
Corn flour - 1/2 cup
Salt - 1/4 tsp
Powdered or icing sugar -1/4 cup
Unsalted Butter - 1 cup
Vanilla essence - 1 tsp
Chopped nuts - 2 to 3 tbsp
For the topping:
Powdered or icing sugar - 1/2 cup
Maida (All Purpose Flour) - 1 and 1/2 cups
Corn flour - 1/2 cup
Salt - 1/4 tsp
Powdered or icing sugar -1/4 cup
Unsalted Butter - 1 cup
Vanilla essence - 1 tsp
Chopped nuts - 2 to 3 tbsp
For the topping:
Powdered or icing sugar - 1/2 cup
RECIPES BY J SHARMILEE
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