Eggless Butter Cookies

Ingredients:

All-Purpose Flour (maida) – 1 1/2 cups
Corn Flour – 1/2 cup
Powdered Sugar – 1/2 cup
Soft White Butter, unsalted – 250gms
Vanilla Essence – 1 tsp
Salt – a pinch

Method:

1. Sift all-purpose flour, corn flour and salt together twice.
2. Sift powdered sugar and keep aside.
3. Preheat the oven to 160 degrees C/ 325 F.
4. Grease and dust the baking tray. You might need more than one or bake them in batches.
5. Cream butter, vanilla essence and sifted sugar powder in a mixing bowl, until soft and fluffy using an electric mixer.
6. Fold in the sifted flour using a wooden spatula. Mix well.
7. Divide the dough into small lemon sized portions and roll them into balls.
8. Place the dough balls on the prepared baking tray.
9. Using the back-side of a fork, gently press each dough ball to flatten little bit.
10. Bake at 160 degrees C for 15 minutes.
11. Let it stand in the oven for 2-3 minutes.
12. Remove the baking tray from oven and place on wire rack to cool down.
13. Serve.
14. Once cooled, you can store them in air-tight container for a week.