Eggless Chocolate Buttery Cookies
Directions
- 1Preheat the oven to 170°C (340°F).
- 2Cream the butter and powdered sugar together until light and pale in color.
- 3Add the salt (if using unsalted butter), vanilla extract, and milk, then cream again until smooth.
- 4Sift the flour into the mixture and mix until it forms a thick paste-like dough.
- 5Transfer the dough into a piping bag fitted with a flower/star nozzle and pipe out zigzag shape cookies onto a baking tray lined with parchment paper.
- 6Bake at 170°C (340°F) for 15-20 minutes, or until the edges are lightly golden.
- 7Let the cookies cool completely on a wire rack before serving.
- 8After the cookies cool down completely, dip them in melted dark chocolate and put on parchment paper.
- 9If you're in cold weather, they should set at room temperature, otherwise refrigerate for 5 minutes and devour.
Ingredients
- 100 g butter
- 40 g powdered (icing) sugar
- 1 pinch salt
- 110 g all-purpose flour
- 13 ml milk
- 1 tsp vanilla extract
- 150 g melted dark chocolate to coat
Equipment
ovenbaking trayparchment paperpiping bagflower/star nozzlewire rack
Tips
- Follow the recipe exactly as written for guaranteed success.
- Let the cookies cool completely on a wire rack before serving or dipping in chocolate.
- If in cold weather, chocolate will set at room temperature; otherwise, refrigerate for 5 minutes.
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