Cook's Corner

CRISPY COFFEE COOKIES

Ingredients

* 200g butter * 200g castor sugar * 150 g kanari (canary)/cashew nuts, baked and ground * 1 egg * 25cc skimmed milk * 300g flour, dry fry in a pan * 1 tablespoon instant coffee

Ingredients for topping:

* 2 egg whites * 225g castor sugar * 3 tablespoons instant coffee

Method:

1) Cream the butter, sugar and egg together until white.

2) Add the ground canary/cashew nuts and mix thoroughly.

3) Gradually add the flour and mix it evenly with a spatula.

4) On a thick plastic sheet roll out the dough until it's 1/2 cm thick.

5) Using a cookie cutter, cut the pastry into various shapes and lay them on a baking sheet.

6) Beat the egg whites, sugar and instant coffee until firm.

7) Put the mixture into a piping bag and top the cookies in floral designs.

8) Bake the cookies on medium heat for about 45 to 50 minutes until crisp.

Recipe courtesy of Kue Klasik Favorit 3 (Favorite Classic Cakes 3)by Doddy Pamudji (PT Gramedia Pustaka Utama, 2000).