Kue Putri Salju: Indonesian snow white cookies

Name: Kue Putri Salju: Indonesian snow white cookies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 50 pieces
Ingredients: 500 grams Plain flour sieved; 375 grams Butter cut in small cubes; 250 grams Icing sugar/ powdered sugar sieved

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
50 pieces
Calories
119 kcal
Course
Dessert
Cuisine
Indonesian

Kue Putri Salju: Indonesian snow white cookies

Liam Rios

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If you love crumbly cookies that melt in your mouth, then you must try this Snow White Butter Cookies. And please tell me that you don’t like them. Because you'll be crazy about them ?

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Ingredients

Servings

500 grams Plain flour sieved
375 grams Butter cut in small cubes
250 grams Icing sugar/ powdered sugar sieved

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Instructions

Put the flour and cubed butter in a mixing bowl. Rub the butter and flour between your fingertips until they look like breadcrumbs. You can also use a food processor to do this. Blitz and whiz for several times. But don't let it run on. Otherwise, the flour and butter will be like a sticky dough. You just want them to resemble breadcrumbs.
And quickly mix and lightly knead just until everything comes together.
Put the dough inside a folded greaseproof paper. Roll over the paper until the dough is about ½ inch in thickness. Then cut using a cookie cutter of your choice. I use a crescent shape.
Line the baking trays with greaseproof paper. Preheat the oven at Gas 4/ 180° C/ 350° F.Then put the cut cookie dough on a lined baking tray. Make sure you space them all with the same gaps.
Bake for about 20 minutes or until the cookies light golden.
Let the cookies completely cooled.
Then coat the cookies with sieved icing sugar, and sprinkle the sugar over the cookies after you put them in a jar/container.
Enjoy.

Notes

If you live in a warm or hot place on this globe, do make sure your butter is cold. Because you don’t want the butter to melt and runny when you mix it with the flour. I find that if the butter melts when you make the dough, the cookies will be less crumbly and hard.
If you have a food processor, you can blitz the flour and butter cubes for few times. Until they look teeny tiny crumbles like breadcrumbs. If you use hand to mix, rub the flour and butter with your fingers. Make sure you do it quickly and stop working on it as soon as it looks like breadcrumbs. And don’t knead the dough. We don’t want to cause the gluten in the flour to dance around. That will make the cookies come out cakey and hard.
Always use salted butter, because the salt will enhance the flavor ?.
Don’t worry if the dough is a bit crumbly. I know it can be a bit messy. But it’s okay. Just use a piece of greaseproof paper/ baking paper. Fold it and put the dough inside the folded paper. So you roll the dough over the paper. This way, not only will you reduce the mess, it’ll be easier for you to roll too. When you are finished, you can just fold the mess and throw the paper in the trash bin.
When you roll the dough, try not to pat too much. As long the flour and butter come together, it should be good.

Nutrition Information

Show Details

Serving 1g Calories 119kcal (6%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 16mg (5%) Sodium 49mg (2%) Sugar 7g (14%)