Ingredients:

• Maida (all – purpose flour) – 1.5 cups
• Corn flour – 1/2 cup
• Salt – to taste
• Powdered or icing Sugar -1/4 cup
• Unsalted Butter – 1 cup
• Vanilla essence – 1 tsp
• Chopped nuts – 2 to 3 tbsp
• For the topping:
• Powdered or icing Sugar – 1/2 cup

Method:

1. In a bowl, add butter, icing sugar and vanilla essence – beat well until creamy.
2. Now add the chopped nuts and give a quick stir.
3. In a separate bowl, whisk together maida, corn flour and salt.
4. Add this to the butter-sugar mixture. Mix well to form a dough – don’t knead it, just bring them all together.
5. If it doesn’t collect together, add a few drops of milk to bring it together to a soft buttery dough.
6. Wrap it and refrigerate for 30-40 mins or until it becomes firm.
7. Preheat oven to 177 degree C for 10 mins.
8. Line butter paper in the tray and keep it ready.
9. Pinch equal sized balls and roll them with your palms and place it in prepared baking sheets, spacing them about 1 inch apart.
10. Bake the cookies for 15 mins or until the base turns golden brown.
11. The top doesn’t change color so be careful and check the bottom.
12. Remove from oven and place on a wire rack to cool for about 3-5 minutes.
13. While the cookies are still warm, roll each cookie in icing sugar until fully coated.
14. Allow it to cool, and then store it in airtight container; it’ll stay for about a week.
15. Recipe courtesy: Sharmis Passions
16. http://www.sharmispassions.com/