Blogging Marathon #29
Theme: Bookmarked Recipes
Whenever I get the opportunity to utilize an out of the ordinary ingredient, it’s a happy cooking day for me. I’d seen potato starch often in Asian supermarkets as well as eastern European, but not knowing what to use it for, they stayed on the shelf. Then I came across these Swedish cookies and there came an excuse to try utilizing potato starch. Make sure you purchase potato starch and not potato flour.
Yield: 32 cookies
- 2 sticks unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3/4 cup potato starch
- 1 1/2 cups all purpose flour
- 2 teaspoons vanilla extract
Preheat oven to 375 F.
In a small bowl, combine potato starch, flour and salt.
Beat butter, vanilla and sugar until creamy.
Add flour mix a little at a time, until you have a homogenous cookie dough.
Wrap in plastic wrap and refrigerate for 2 hours.
Roll out dough on a well floured surface to about 1/2″ thick. You don’t even need a rolling pin. You can just pat it down using the palm of your hand. It’s a very soft dough. Using cookie cutters, dip them in flour and then cut out cookies and place on parchment lined cookie sheet.
Bake for 15 minutes.
The quantity of cookies will vary depending on the size of cookie cutters you use. Mine were 2″ in diameter.
Light and airy with an almost powdery texture and not too sweet…perfect for tea time!
Notes: If you have a Kitchen Aid, you can beat the butter and sugar when the butter is cold right out of the refrigerator, using the paddle attachment. You will then only need to refrigerate the dough for 1/2 hour.
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