A melt-in-your-mouth delicious butter cookie that resemble a snowball in appearance. Made into bite size so you can just pop one into your mouth and let it crumble and melt in the warmth of your mouthπ
Although the top of the cookies appeared snowy white, the base crusts have been browned to bring out the caramelized aroma π
Yield: 14 cookies
Dough weight: 142g
Ingredients
{A}
45g unsalted butter, softened
13g icing sugar
pinch of low-sodium salt
{B}
30g top/cake flour
40g potato starch
4g almond powder
2g milk powder, optional
{C}
10g dried cranberries, cut into bit size
20g icing sugar for coating the cookies after baking
Directions
1. Mix {B} in a small bowl.
3. Cream softened butter of {A} using a small hand whisk till light.
5. Transfer the cookie dough to a sheet of cling wrap.
6. Remove the cool dough from the fridge, and divide it into 14 portions, about 10g each.
Refrigerate the tray of cookie dough for about 10 minutes before baking. This is to keep the cookie dough in ball shape during baking.
7. Bake the cookie dough in a preheated oven at 170℃, middle rack, for about 13 minutes. Turn off the oven, and let the cookies continue to bake for about 5 minutes.