eggless butter cookies
Cookies Eggless

Butter cookies

What we remember from childhood we remember forever — permanent ghosts, stamped, inked, imprinted, eternally seen”- Cynthia Ozick.

Blast from the past alert !


One of  The earliest memories I have of cookies are those blue metal tins filled with various shapes of delicious melt-in-the-mouth , sugar sprinkled delights , each in their own little paper liner . Remember those ? There were so common back when I was little , haven’t seen one around in a while.

So these cookies I made taste a lot like those!Crisp and oh so tender !Light and perfect with your coffee ( or tea or milk or nothing). I just kept having one after another as a wave of cookie Déjà vu swept over me. Is cookie Déjà vu a thing ? Can I make it a thing!

eggless butter cookies

This cookie is so simple (and egg free , yay!) .  You can also see the video on how I made these . The corn flour is optional but add it if you have it , as it just makes it a tad more tender. Also , chilling once you piped the cookies make them spread less in the oven and hence maintain the design better but I have never had the patience to take that extra step.

No surprises there!

Eggless butter cookies

Tender , melt in your mouth butter cookies that you would never imagine were homemade !

Ingredients
  

  • 75 grams or 1/3 cup unsalted butter at room temperature
  • 50 grams or 1/4 cup granulated or caster sugar
  • 90 grams or 3/4 cup all purpose flour
  • 10 grams or 1 tablespoon corn flour
  • 1/4 teaspoon salt skip if using salted butter
  • 1 tsp vanilla essence or extract

Instructions
 

  • Line a cookie sheet with parchment or grease lightly. Preheat oven to 180 C or 350 F.
  • Beat together butter and sugar until light and fluffy.
  • Add vanilla and beat well.
  • Add the flour , cornflour  and salt . Beat until a soft dough is formed.
  • Fill into a piping bag, snip off the end or use a tip of your choice (I used 1M tip) and pipe as desired. Or just place tablespoonfuls of dough onto the prepared baking sheet. These do not spread much , so an inch space between them is enough.
  • If piping ,chilling the tray at this step for 20 to 30 minutes (or freezing for 10 minutes) makes the cookies retain the design better while baking. I usually miss this step !
  • Bake at 180 C/350 F for 10-12 minutes. Rotate the sheet midway. The tops and edges will be browned slightly. Cool on pan for 5 minutes and then completely on a wire rack.

Notes

Once cool , store immediately in an airtight container at room temperature so that they don’t go soft .
They ‘ ll keep well for upto 5 days . 
This recipe makes about 20 to 25 cookies , depending on the size you make them
If the dough seems too hard or tough , you can add 2-3 teaspoons of milk and beat well at the end. 
I used  1M nozzle to pipe.
This is a lightly sweet cookie, add sprinkled sugar if you wish.
My measuring cup is 240 ml. 
 
eggless butter cookies

Crumbly ,crisp and buttery yumminess ! I am pretty sure this is not a legit “danish cookie” recipe but its pretty close to the real thing ! Sprinkle with sugar or dip the ends in chocolate to fancy them up. Easy and elegantly understated that they are , they are light and immensely satisfying !!

Watch how to make these cookies here .

Crumbly , crisp and butter-y eggless butter cookies!

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