Christmas Baking
Heavy Cream Cookies With Just 3 Ingredients: No Eggs, No Sugar in the Dough – Flaky and Tender
Flaky heavy cream cookies from flour, butter and cream, rolled in vanilla powdered sugar while warm.
NutritionApproximate, per serving
Instructions
Sift the flour into a bowl so it is light and airy.
Add the softened butter and the heavy cream. Work it by hand into a smooth, non-sticky dough.
Wrap the dough in plastic wrap and chill for at least 30 minutes. Do not skip this step; the dough is easier to work with.
Roll out the rested dough on a floured surface to about 1/8 to 3/16 inch (3-5 mm). Cut out any shapes with cookie cutters.
Place the cookies on a baking sheet lined with parchment paper. They do not need much space because they barely spread.
Bake in an oven heated to 340°F (170°C) (convection) for about 8-10 minutes. Watch them: they must stay pale, only lightly pink underneath.
While still hot, roll the cookies in a mixture of powdered sugar and vanilla sugar.
- Chill the dough for at least 30 minutes. Bake only until pale and roll the cookies in sugar while hot. Store in a closed tin for up to 2 weeks.
- Variations: dip half in dark chocolate, or add ground walnuts.