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Ingredients:
- All purpose flour/ Maida - 1 cup
- Butter - 80 gm (room temperature)
- Natural cane sugar/nattu sakkarai - 1/2 cup or 80 gm
- (if you don't have this sugar, try brown sugar or refined sugar)
- Vanilla essence - 1 tsp
- Salt - pinch
- Mixed nuts(cashew, almond, walnut) - 1/2 cup
Method:
- Preheat oven to 200 degrees.
- Cream sugar and butter with electric mixer,beat in vanilla and salt.
- Reduce the speed of mixer and gradually add flour, blend it nicely.
- Finally fold in nuts.
- Roll the balls from the dough and flatten it. Place it in the baking plate, one inches apart.
- Bake cookies until it turn light brown, it took 20 minutes in my oven.
- Transfer it to the rack, cool it and store it.
- These cookies are very crisp and tasty.
Ingredients:
- 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
Method:
- 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.
