Butter Cookies with Three Fillings
Ingredients
- 440 g all purpose flour (500 g)
- ¾ tablespoon baking powder (10 g)
- 57 g powdered sugar (75 g), plus more for dusting
- 3 sticks non-dairy butter (340 g)
- 80 ml oil (80 ml)
- Pinch of salt
- Slightly less than ¼ cup water (about 50–55 ml)
Fillings
- Plant-based Nutella
- Crushed hazelnuts
- Date spread
- Crumbled halva
- Biscoff cookie butter
- Crushed Biscoff cookies
Instructions
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Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour. The dough is very forgiving.
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Divide dough into 3 equal pieces.
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Place dough between 2 sheets of parchment paper and roll into a thin rectangle or oval, about NaN cm thick. Spread your filling of choice and add toppings.
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Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
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Using a knife or bench scraper, cut cookies about NaN cm thick and transfer onto a parchment-lined baking sheet. I like using a bench scraper to help lift the cookies.
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Repeat with remaining dough.
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Bake in a preheated 175 °C oven for about 25–30 minutes.
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Once completely cooled, dust generously with powdered sugar and enjoy.
Notes
Committed to this collection by the hand of Hunter.
