Ingredients:
- 75 gr butter
- 25 gr Sugar Powder
- 1pc egg yolk
- 50 gr peanuts
- 30 gr Peanuts powder
- 20 gr Peanuts chopped
- 90 gr Low protein flour
- 8 gr Milk powder
putri salju Instructions :
1. Preheat oven to 120°C on the top heat and 135 degrees on the bottom heat. Line a baking sheet with parchment paper or a silicon mat. Set aside.
1. In a stand mixer or using your hand mixer, cream butter and sugar together until light and fluffy. Add vanilla and slowly add flour and mix until just combined. Fold in chopped pecans. Whisk gently with a fork, scraping bowl as necessary, until well mixed. Keep in the chiller for 30 minutes.
2. Roll dough into 1/4” thickness. Cut the dough with cookie cutter and remove it on the cookie sheet. Repeat until all the dough is used up. *I recommend chilling the dough for 30 minutes in the fridge so the cookies stay round but you can choose to bake them right away if desired.
Bake cookies for 30 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
Meanwhile, sift 1/2 cup icing sugar into a medium bowl. While cookies are still warm, roll them in icing sugar. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
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| People & Blogs | Upload TimePublished on 2 Jun 2018 |
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