Buttery cookies, just melt in your mouth!
2 sticks (8 oz) unsalted butter (room temperature)
¾ cup icing/powder sugar
½ cup corn starch
2 cup all-purpose flour / plain flour / maida flour
½ cup rolled oats
4 tablespoon vegetable oil
4 – 6 tablespoon milk
Grease two baking trays and set aside.
Pre heat the oven at 350-degree F
In a mixing bowl, take the butter, powder sugar and corn starch and mix till the butter is almost white in color.
Add the all-purpose flour, rolled oats and mix well. The dough will be a little crumbly.
Now add in the oil and 4 tablespoon milk to make a soft and pliable dough. Use the remainder milk if needed.
Divide the dough in about 48-50 small pieces.
Take each piece, roll it in a small ball. Flatten the ball lightly in your palm and them set it in the baking tray about an inch apart.
Take a meat tenderizer and press the dough ball gently to print the cookie. Make sure you apply equal pressure so the dough ball is even in thickness. Complete filling both trays.
Bake at 350-degree F for 18-20 minutes until golden brown.
[Makes 48-50 cookies]
NOTE: If you do not have a meat tenderizer, you can use a fork to make the prints.