“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!
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
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
to pipe.
This is a lightly sweet cookie, add sprinkled sugar if you wish.
My measuring cup is 240 ml.
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 .
