Eggless Butter Cookies Recipe (Indian Cashew Butter Cookies)

Ingredients

• 1/2 cup soft butter
• 6 tbsp icing sugar
• 1 tsp vanilla essence
• 3/4 cup maida (plain flour)
• 1 1/2 tbsp cornflour

Steps

1. To make eggless butter cookies, in a deep bowl, add the soft butter, icing sugar and vanilla essence, beat for 1 to 2 minutes using an electric beater until pale and fluffy.
2. Sift over the flour and cornflour and beat again until just combined.
3. Put the dough into a piping bag fitted with a medium star nozzle.
4. Pipe the dough in small 5cm swirls on baking trays lined with parchment paper, spacing them apart to allow for them to spread.
5. Bake on for 160°c (320°f) for 10 to 12 minutes or until pale golden.
6. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store the eggless butter cookies in an air-tight container and use as required.