24 Serves
83 Mins
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy.
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FilipinoVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
1 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Gradually incorporate the all-purpose flour and vanilla extract into the butter mixture until a smooth dough forms.
Transfer the dough to a piping bag fitted with a star tip and pipe small rosettes onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 175°C until the edges are lightly golden, then remove and cool on a wire rack.
Once cooled, sandwich the cookies together with a small amount of jam or chocolate filling if desired.
30
g15
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Persian
Mexican