I like this cookie dough which does not spread and it maintains its shape after baking as you can see from the picture below :) No complicated decorations for my christmas tree cookie, only pinned some edible silver dragees around the corners of the stars. For the last tiny star, I just manually punched a tiny hole before baking so that I can insert a standing little star on top later without the need of royal icing for glueing.
Recipe modified from Her World MagazineHorlick Cashew Nut Cookies
- 5 tbsp Horlicks malted powder
- 3 tbsp hot water
- 200gm unsalted butter
- 80gm sugar
- 1/2 tsp salt
- 1 egg yolk
- 250gm plain flour
- 1/4 tsp baking powder
- 100gm toasted cashew nut, finely chopped
- Stir horlicks and water together until smooth. Let cool.
- Cream butter, sugar and salt together until fluffy about 1-2 mins.
- Beat in horlicks paste and egg yolk. Sift in flour and baking powder, and nuts using a spatula and mix until evenly.
- Wrap dough in a plastic wrap and chill until firm to handle. Preheat oven to 180 deg cel.
- Roll out dough on a lightly floured surface. Cut out shapes using a cookie cutter. Place cookies on a baking tray lined with baking paper and bake for 15-18 mins (depends on size of cookie, adjust time accordingly) or until golden brown and cooked through.
- Cookies will be soft but will harden upon standing. Let cool on the tray, then store airtight.
I am submitting this post to Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies