Melting Butter Cookies

10:41 PM Chandra Karthikeyan 0 Comments

  • Maida/ All purpose flour - 95 gm
  • Corn flour - 30 gm
  • Sugar - 20 gm
  • Butter - 110 gm
  • Salt - pinch
  • Vanilla essence and butter essence - little
  • Food color  - optional
  • Bring butter to room temperature. Cream butter and sugar nicely. Mix maida, corn flour, and salt. 
  • Add flour mixture, essence and food color to the butter-sugar mixture, beat well with electric mixer until everything blends well.
  • Refrigerate this cookie batter for at least 2 hours to make it firm.
  • Preheat oven, knead the dough little, make small balls and place it on the baking tray lined with butter paper. Space the balls with 1 inches apart. You can add choco chips on top of the cookie balls and bake for 10 to 15 minutes.
  • You can test whether the cookie is done by looking at the edges as the nicely cooked cookie edges turns light-brown.
  • Let the cookie rest for 3 minutes and then store it in airtight container.
  • This cookie melts inside your mouth and you can't stop with one.


Thanks for your wonderful comments