Eggless butter cookies

Eggless butter cookies 

Eggless butter cookies that will melt in the mouth

Ingredients

• 1 cup (227g) butter at room temperature
• 1 cup (120g) icing sugar or powdered sugar
• 1 ½ cup (195g) refined flour/maida
• ¾ cup ( 97g) rice flour/ chawal ka aata

Instructions 

1) Preheat the oven at 170C or 338F for 10 minutes.

2) In a large bowl add butter and with a hand beater or whisk beat the butter for a minute until smooth.

3) Now add sieved powdered sugar and beat for another 2 minutes until it becomes smooth, light and fluffy. The mixture will turn slightly pale in colour.

4) Now add sieved refined flour and rice flour and beat the mixture for a minute till everything is well combined. 

5)Divide the dough in two equal parts and put it in the refrigerator for couple of hours to chill and become slightly hard.

6) On a flat surface take the chilled dough balls and with both your hands press them to break the lumps.

7) Now sprinkle some refined flour on the surface and gently roll each dough ball into cylindrical shape by pressing them with your palm.

8) Keep pressing the logs on the sides too else they might become little hollow in the center. 

9) Wrap them in a parchment paper or cling wrap and keep the logs in the refrigerator for 7-8 hours.

10) Now using a sharp knife, slice the logs into 1/4 inch (.5cm) thick cookies.

11) On a baking tray place parchment paper. Now put the butter cookies on it spacing about 2 inches (5 cm) apart.

12) In a preheated oven bake the butter cookies for about 20-25 minutes, or until the cookies are just beginning to brown around the edges.

13) Let it cool down completely before storing it in an airtight container.

14) Can be stored in an airtight container for upto a month and you can freeze the logs for upto 3 months.