Nutty Butter Cookies

by Tenina Holder

Guys you know me by now…put butter or Crio Bru into a sentence about food and I’m there ringing my cow bell!! I have been running around the countryside (without my cowbell) doing cooking classes, book signings and general food touristry and have been telling all and sundry about 10 x (or Ten Times) so thought I better put it up here, and what better excuse for a batch of 10 x than these delectable little melt in your mouth morsels? The recipe of 10x Sugar appears in that Australian Best Selling cookbook, we all know and want to love, Keeping it Simple. Available here, right here...go get yours ASAP. Enjoy…WARNING: these are equally delicious cooked as uncooked.

Need

  • 200 g nuts of choice (I used almonds and pecans)
  • 300 g flour
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • 300 g butter, unsalted
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 120 g 10x sugar plus additional for dredging

Do

1  

Place nuts into a cold oven set to 200℃ and toast 10 minutes exactly. Remove nuts to cool and reduce temperature to 170℃.

2  

Place nuts, sugar and flour into TM bowl and mill 8 sec/speed 8.

3  

Add butter, salt and vanilla and blend 8 sec/speed 8.

4  

Roll mixture into balls and bake 7-8 minutes until golden. Whilst still warm, roll in heaps of icing (10x) sugar and cool. Repeat dredging of sugar. Store in an airtight container with a little extra of the 10x sugar.

5  

Ten Times (or 10x)

Refers to the number of times sugar is milled in a commercial enviroment to get fine icing sugar…so you have the whole recipe right there in the name

6  

Mill amount of sugar needed (no less than 250g for efficiency) 1 min/speed 10. Cool. Repeat milling and cooling 10 times…now could it be any plainer than that?? This will not store successfully, but will harden into a large mass, so make as needed and use within 24 hours.

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