Pastel butter cookies: melt-in-your-mouth delights

Ingredients for Pastel butter cookies

• 120 g whole blanched almonds, toasted

• 240 g plain flour

• 2.5 g coarse salt

• 2.5 g ground cinnamon

• 225 g unsalted butter, softened

• 200 g icing sugar, sifted, plus 60 g for tinted sugar

• 5 ml vanilla extract

• freeze-dried fruits in various colours (optional)

• such as blueberries (optional)

• raspberries (optional)

• and mangoes (optional)

How to make Pastel butter cookies

1. Preheat the oven to 180°C (conventional) or 160°C (fan).

2. Place the toasted almonds in the bowl of a food processor. Add the flour, salt, and cinnamon, then process until the nuts are finely ground, about 1 minute.

3. In a medium bowl, using an electric mixer on medium speed, beat the butter and 125 g of icing sugar until pale and fluffy, approximately 4 minutes.

4. Add the vanilla extract and beat until well combined.

5. With the mixer on low speed, gradually add the almond mixture and beat until just incorporated.

6. Using a 4 cm (1-tablespoon) cookie scoop, drop spoonfuls of dough onto parchment-lined baking trays, spacing them about 2.5 cm apart.

7. Bake the cookies for 14–16 minutes, rotating the trays halfway through, until the edges are just golden.

8. Transfer the trays to wire racks and allow the cookies to cool completely.

9. For each desired colour, place 125 g of fruit with 125 g of icing sugar in the bowl of a food processor and process until smooth and evenly tinted. (The tinted sugars can be stored in airtight containers for up to 1 month.)

10. Place the tinted sugars in small bowls and dip the cookies, domed-side down, into the coloured sugars to coat.

11. Transfer the coated cookies to a plate and let them rest for about 30 minutes. (The cookies can be stored in an airtight container at room temperature for up to 1 week.)

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.