Fake Butter Cookies

I meant to make cookies. What I ended up with was fake cookies.

Why fake? Because they don’t look like cookies at all…

Texture-wise they’re definitely cookies, though. As long as it’s edible, that’s fine.

The method is basically the same as any cookie recipe, except when you melt the butter and mix in the sugar, cornstarch, and cake flour, you also add almond flour — and if you can, one beaten raw egg yolk.

Knead it until it’s not especially firm. With almond flour in there you won’t get it firm anyway; the dough will be very crumbly. Normally at this point you’d load it into a piping bag and pipe out cookies, but I don’t have a piping bag, so I went with cookie cutters plus the freezer, then sliced them.

Then into a 180°C (350°F) oven. Right out of the oven the cookies are extremely fragile! Don’t touch them, don’t touch them, don’t touch them — wait until they’ve cooled completely, then carefully lift them out.

And that’s how you get fake cookies that taste like cookies but don’t look like cookies.