EASY EGGLESS BUTTER COOKIES WITH 50% ATTA!

Make something good.

1. 01

   – Fit your stand mixer* with the paddle attachment.

2. 02

   – Whisk together the whole wheat flour and plain flour thoroughly. Set aside.

3. 03

   – Take the butter, salt, sugar and vanilla in the bowl of the stand mixer and beat them until smooth and creamy(not light and fluffy)You can also do this with a wooden spoon but making it in the stand mixer is easier and effortless. I mix on speed 4 for about a minute.

4. 04

   – Add in the flours and mix just until incorporated. This is very important as over mixing will make the cookies tough instead of tender.

5. 05

   – Scrape the dough on the counter, bring it together. If necessary knead lightly to make sure the flour is completely incorporated.

6. 06

   – Divide the dough into 2 parts, place on cling film and form into logs.

7. 07

   – Refrigerate the dough for at least 2 hours or even better overnight. This rest is very important as the dough absorbs the moisture and flavours better. Do not skip this step.

8. 08

   – The dough will firm up quite a bit after overnight refrigeration, it will be easier to slice.

9. 09

   – When ready to bake, preheat oven to 180 C / 350 F. Line two cookie sheets with aluminium foil, dull side facing up. Do not grease.

10. 10

    – Using a sharp knife, cut the cold dough into 1/4 inch thick slices.

11. 11

    – Place the cookies at least 1.5 inches apart.

12. 12

    – Bake 12-14 minutes or until the edges turn a light golden brown.(If using an OTG, rotate trays half-way through)

13. 13

    – Once done, lift the foil(with the cookies) and place on a cooling rack. Let the cookies cool completely before storing airtight. The cookies can be stored for about a month,if they still remain in the jar for so long that is!