Butter cookies are very easy to make and really tasty too. I started making cookies when I was at school, I made chocolate chip cookies and it was a hit. Butter Cookies are also categorized as a "crisp cookie" due to the amount of sugar, butter and absence of any leavening agent. This was my first try and it was good. I want you all to try it too. Ingredients Serves - 25 to 30 1. Flour - 210 gms 2. Powdered Sugar - 80 gms 3. Corn Starch - 50 gms 4. Unsalted Butter - 230 gms 5. Vanilla extract - 1 tbsp Method 1. Cream butter and sugar until its smooth and fluffy. Add vanilla extract and combine well. 2. Mix together flour and cornstarch. 3. Add half of the flour mixture into the batter and combine well. 4. Then add the remaining flour, combine well using a spatula until it forms a smooth batter. 5. Transfer the batter into piping bags. (I used star nozzle.) 6. Pipe it on a tray lined with parchment paper. 7. Bake in a preheated oven for 15- 20 mins at 356 F/180 C.(For me around 17 mins was good)
8. Until sides are slightly brown. 9. Cool and store in air tight container.
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This recipe was made for Easter celebration at my friend's home. It was an Easter potluck. So after a lot of searching, I reached to the conclusion that I will make carrot cupcakes. Cupcakes are easy to handle desserts for a function like this and carrot has some connection with the Easter bunny so It goes well with the theme also. One another reason that I chose carrot cupcakes was that it is a healthy dessert. So both children and their parents are happy. For the Frosting I used Mascarpone whipped cream frosting, you can use any kind of frosting. I just had mascarpone and whipped cream at home so I decided to go with that. Hope you guys will enjoy this recipe. You can also serve this without any frosting also. Ingredients Serves- 15 cupcakes Cupcakes 1. Flour - 1 cup (120 gms ) 2. Vegetable oil - 1/3 cup 3. Large Eggs - 2 room temp 4. Baking Powder - 1/2 tsp 5. Baking Soda - 1/2 tsp 6. Salt - 1/4 tsp 7. Sour Cream - 2 tbsp 8. Carrot - 1 cup (Shredded) 9. Walnut - 1/4 cup 10. Raisins - 1/4 cup 11. Vanilla essence - 1 tsp 12. Spices - 1/2 tsp pumpkin/ cinnamon/ nutmeg 13. Brown Sugar - 1 cup Vanilla Mascarpone whipped cream frosting 1. Whipped Cream - 1 cup 2, Powdered Sugar - 3 Tbsp ( can add more according to your need) 3. Vanilla extract - 1 tsp 4. Mascarpone - 1/4 cup Method 1. Preheat oven to 160 degree Celsius/ 320 degree Fahrenheit. 2. Line the muffin tins with cupcake wrappers. 3. Shift together baking powder, baking soda, flour, salt , spices and combine evenly. 4. Then add the shredded carrot into the flour mixture 5. Whisk together the eggs and sugar until light and fluffy. 6. Then add oil, sour cream, vanilla extract and whisk together. 7. Combine the flour, carrot mixture into the batter. Combine well. 8. Add the nuts and raisin into the batter and fold together. 9. Divide batter evenly into cupcake cups. 10. Bake on the entire rack of the oven for about 20 to 22 mins. 11. Cool completely on cooling racks. Method for making Frosting 1. Before starting chill the mixing bowl and whisk in fridge for 10 - 15 mins. 2. In a cold mixing bowl, add cold whipping cream, sugar and vanilla extract. Whip until you get soft peaks. 3. Add mascarpone cheese and whisk until nice and fluffy. Piping consistency. 4. Keep refrigerated until ready to use. Notes
1. You can use any kind of frosting you like. Cream cheese frosting and buttercream frosting goes really well with carrot cakes and cupcakes. 2. My cupcake cups are small, so i got around 15 cupcakes. |
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