German Potato Cookies (Melting Moments Butter Cookies)
Course: Cookies
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Freeze the dough: 10 minutesminutes
Total Time: 35 minutesminutes
Servings: 70-80 cookies (depending on size)
Author: Marvellina
These incredibly soft and melt-in-your-mouth and eggless German potato cookies (melting moments butter cookies) infused with pandan or ube flavor only need 7 ingredients to make. They are perfect as edible gifts for Christmas, Chinese New Year, or any holiday celebration.
Preheat oven to 325 F (160 C) for conventional oven. If you have a convection oven, you may need to lower the temperature by 25 F (15 C). You are welcome to use a mixer but I don't feel like it's necessary to use one. Make sure the butter is soft. You can easily mash with a spatula. I took the butter out from the fridge and cut it up into smaller pieces and they are soft in about 30 minutes
Mash the butter with a spatula. Add icing sugar, salt, and stir until combined. Add potato starch, cake flour, milk powder, and flavoring extract (if you choose to use), Stir to combine until it forms a soft dough, but not sticky
Edited: Wrap the dough in a cling wrap and then chill in the fridge for 30 minutes
Shape the dough:
Divide the dough into about 10-15 grams each. Roll into balls and put on a baking sheet lined with parchment paper, about 1-inch apart. The cookies spread a little but not a whole lot. Flatten with a fork (dip the fork in a bit of icing sugar to prevent stickiness). If you feel like the dough has turned out soft from handling too much, put them in the freezer for 10 minutes or longer before baking to prevent them from spreading too much
Bake:
Bake in a preheated oven for 20 minutes. The cookies should not turn golden brown, they should be pale in color. Remove from the oven and let them cool down on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down completely
You can sprinkle with some icing sugar on top once they have cooled down if you like
Store:
Once they cool down completely, you can transfer to an air-tight jar or container. They can be kept for 2-3 weeks or so. The baked cookies can be kept frozen. Place them in a freezer bag, push all the air out. I put them in another freezer bag after that. They can be kept frozen for about 1 month for the best result. Simply thaw in the fridge overnight or at the counter until they are soft