Butter Biscuit |Shortbread Cookies| Butter Cookies (Eggless)
Melt in mouth buttery biscuit are so addictive. This Shortbread cookies are egg-less and it can be prepared without Whisk or Mixer. Perfect for holiday treats.
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Ingredients
- All-purpose flour/ Maida - 1 cup
- Butter- 1/3 cup softened in room temperature
- Powdered sugar - 1/3 cup tightly pressed
- Salt - pinch
Instructions
- In a wide mixing bowl take 1/2 cup of softened room temperature butter and 1/3 cup of tightly pressed powdered sugar
- Combine the butter and sugar well with your hands or whisk or electric mixer until the mixture turns creamy and fluffy
- Make sure you use room temperature softened butter, As cold butter is difficult to bind. I prefer to keep the butter outside the fridge for atleast 3 hours
- Gradually add flour and knead the dough gently with the hand or a mixer. Avoid over kneading
- After the dough comes together roll the dough into a cylinder of your desired thickness
- Cover the dough with a cling wrap and refrigerate the dough for at least one hour or overnight or until the dough turns firm. I generally keep it for one hour
- Preheat the oven to 350 degrees Fahrenheit and line the cookie tray with parchment paper. Grease it with butter/baking spray
- Remove the cling wrap and cut the dough about 1/2 inch thick and spread it onto a baking sheet
- Gently press the cookie and bake for 10 - 15 minutes until it is slightly golden brown on the bottom side
- Initially, Cookies look underdone but they turn fine as they cool down. Tasty butter cookies are ready
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Notes
- Adjust sugar according to your taste. If you prefer sweet cookies use 1/2 cup
- Vanilla extract/cardamom powder or any other flavoring of your choice can be used but even without any additional flavoring cookies tastes good on it's own
- You can also make the cookies without resting but it might not hold the shape
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