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Butter Cookies


When you're a child she walks before you,
To set an example.

When you're a teenager she walks behind you
To be there should you need her.

When you're an adult she walks beside you
So that as two friends you can enjoy life together.

Sometimes words fail us when we describe about our mothers. “Amma” as I call my mom is an angel, like every mother is. Today as she celebrates her birthday I wanted to reach out to her in my virtual space. There are so many things in my wish list today like I wished I was with her today making something special for her or just spending the day talking or shopping …….its endless. I made some simple butter cookies and it was Nidhi’s idea to decorate it with royal icing and to post it here so that it will be a virtual present for her “ammachi”. So Cheriyan also joined the fun and I only had one colour and some silver balls, coloured balls etc. I let the kids imagination go wild. Happy birthday amma and to all other mothers who celebrate their birthday today.

Butter cookies:

Butter: 1 cup.
Powdered sugar: 1 cup.
Maida: 3 cups.
Egg: 1.
Vanilla essence: 1 tsp.
Salt: ¼ tsp.
A few drops of milk if needed.


Cream butter, sugar, and vanilla essence.
Beat in the egg and add sifted flour and salt.
Knead into a ball and divide into 3 or 4 pieces. (if the dough is not coming together can add a few drops of milk).
Roll out each portion to about ¼” inch thick on a flat surface like the kitchen granite top or chappathi board and cut into shapes with cookie cutters.
Place them on greased tray (you can place them really close to each other as they do not spread much during baking) and bake for 15 to 20 min or till the sides starts to brown.
Let them cool on the tray for 3 min and then transfer them on to a wire rack till they are completely cooled.
Store in air tight containers.

Royal icing:

Egg white: 1.
Lemon Juice: 1 tsp.
Sifted icing sugar: 2 cups (varies according to the size of the egg white).


Beat egg whites stiff, gradually add icing sugar using a wooden spoon. Add lemon juice. Continue mixing, adding more icing sugar till it forms peaks on the back of the upturned wooden spoon. Keep it in an air tight container or place a damp cloth over the bowl to prevent crust formation on the surface. Can add colour and fill in piping bags to decorate.

Tip: To make homemade icing sugar add 100 gm corn flour to 1 kg of sugar and powder it nicely.


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