Kue Putri Salju (Snow White Cookies)

Kue Putri Salju (Snow White Cookies)

Course: Dessert
Cuisine: Asian Fusion, Indonesian
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill the dough: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 30 -40 cookies
Author: Marvellina
Soft melt-in-the-mouth cookies coated in icing sugar is popular Indonesian cookies for Chinese New year or Lebaran celebrations
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Ingredients

  • 170 gr butter about 3/4 cup, softened
  • 60 gr icing sugar about 1/2 cup
  • 2 egg yolks room temperature
  • 100 gr almond meal about 1 cup, or finely chopped pecans or walnuts
  • 50 gr cornstarch about 6 Tbsp
  • 20 gr milk powder about 4 tsp
  • 200 gr all-purpose flour about 1 + 2/3 cups

To coat cookies:

Instructions

  • Cream butter and icing sugar at low speed. Add egg yolks one by one. Add chopped nuts, cornstarch, and milk powder and beat for another minute. Gradually add in the all-purpose flour in 3 batches until barely combined. Use your clean hands to continue mixing to form a non-sticky dough. Divide the dough into 2. Wrap each in a plastic wrap and then chill the dough in the fridge for 30 minutes or up to 24 hours
  • Preheat your oven to 300F. Line a baking sheet with a parchment paper or use butter to grease the baking sheet. Dust your hands and work surface with a bit of flour. Remove one dough from the fridge. If you have a crescent shape cookie cutter, roll the dough out into about 1 cm in thickness and use the cookie cutter to cut out the shape. If you don't have the cookie cutter, simply divide the dough into 30-40 balls (depending on how big you want the cookies). Slightly flatten and then shape the dough into a crescent shape using your fingers. Continue with the next dough when the first tray is baking
  • Bake one tray of cookie at a time for the best result. Place the baking sheet, 3rd rack from the top and bake for 25-30 minutes or until they have a pale golden on top and slighty brown on the bottom. Let them rest for about 3 minutes and then dip them into the icing sugar while they are still warm and then let them cool down completely before storing in an air-tight container