Eggless German Cookies

I have always love to eat German Butter Cookies. However, somehow I will always fail somewhere and my cookie will go haywire. I came across this post by gracioustreatz and decided to give their recipe a try with slight amendments and wew the cookie was buttery and melt in the mouth kind of perfectionz!

Ingredients:

125g salted butter

40g powdered sugar

125g potato starch

90g cake flour

Oreo Flavour (1/3 of dough)

1 oreo crushed

Chocolate flavour (1/3 of the dough):

3g [1 tsp] Cocoa powder

3g [1 tsp] Powdered sugar

Instructions:

1. In a large bowl, add the sliced butter and set aside until they soften.

2. Once the butter is softened, add in the powdered sugar. Whisk on high speed for about 2-3 minutes until the batter become creamy and paler in colour.

3. Sift in the dry ingredients: potato starch, cake flour. Fold until combined.

4. Divide the dough into 3 bowl.

Bowl 1: Sift the cocoa powder and powdered sugar. Mix and fold until combined.

Bowl 2: Add the crushed oreo and mix and fold until combined.

5. Pipe the cookies on the flat pan. Refrigerate for 30 minutes. Alternatively, without piping, roll the dough into a ball shaped and use the fork to press down slightly.

6. Bake in preheated oven at 160°C for 18-20 minutes.

7. Let the cookie cool on the cooling rack. You may store them in an airtight glass container. Its shelf life is about 4 weeks in room temp.

If you like German Cookies, you can certainly give it a try. If you are a vegan, perhaps can try replacing the butter with vegan butter! Enjoy! ~