Butter Cookies (Biscuit)

Ingredients

• 2 3/4 cups all-purpose flour
• 1/4 cup cornstarch (fine)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• Vanilla or lemon zest (lemon zest is wonderful)
• 1 1/2 cups sifted powdered sugar
• 1 cup butter (about 200 grams)
• For decoration:
• Sugar and grated coconut
• Note:
• The heat should be low so the cookies bake through and reach the desired color; if the heat is too high they will brown before they are fully baked.
• For more desserts try Coconut Crumb Cake
• We also recommend making Easy Coconut Patties
• And for an apple cake recipe see Apple Cake

Method

1. Cream the sugar with the butter at room temperature, then add the egg with the vanilla or lemon zest and beat.
2. Gradually add the flour and cornstarch with the salt and baking powder and mix until you obtain a smooth, light dough that is not stiff.
3. Chill the butter cookie dough in the refrigerator briefly so it cools and becomes easier to work with.
4. Roll out the dough by hand or with a rolling pin; sprinkle a very small amount of cornstarch when rolling with the pin so the dough does not stick.
5. The dough rolled with a rolling pin can be used for plain cookies, while dough rolled by hand remains tacky, which is necessary for the sugar and shredded coconut to cling.
6. Arrange the butter cookies on a nonstick baking tray without greasing anything, because the butter in the dough is sufficient.
7. Bake the cookies on the middle rack at 180°C at first until they take a golden color underneath.
8. Then turn off the bottom heat and switch on the top heat at a very low temperature so they also take a golden color on top.
9. Serve the butter cookies once they have cooled.
10. Alisar Rajab
11. For more desserts, here is the Coconut-Grated Cake.
12. We also recommend making the easy coconut balls.
13. To make apple cake, here is the link: Apple Cake