TAPIOCA COOKIES, AN EASY VERSION OF BONBON AMIDON | CARIBBEAN …
Provided by: Gemma
Total time: 50 minutes
Prep time: 30 minutes
Cook time: 20 minutes
|3/4 cups powdered sugar (confectioner sugar)|
|1 cup butter or margarine (2 sticks, softened)|
|1/4 teaspoon salt|
|1 teaspoon pure vanilla extract|
|1 1/2 cup all-purpose flour|
|1 1/2 cup tapioca flour|
|2 tablespoons water (plus a few more drops if needed)|
- Preheat oven to 360 degrees Fahrenheit. Have 1 – 2 large un-greased cookie sheets (baking sheets) on hand.
- In a large bowl, using a wooden spoon, mix sugar, butter, salt, and vanilla until creamy, 1 to 2 minutes. Mix in all-purpose flour and tapioca flour until well combined. Transfer the mixture to a smooth surface area (countertop or wooden cutting board) when it becomes difficult to mix in the bowl. The mixture should resemble a coarse meal. Add water and work with fingertips until a smooth dough is formed, about 1 minute. Do not overwork the dough because it will toughen. Form a ball with the dough. On a lightly floured surface, flatten dough slightly with the palm of your hand. Roll out the flattened dough with a lightly floured rolling pin into 1/2 inch thick circle. Cut round shapes with 2-inch cookie cutter. Using a spatula, carefully transfer cookies onto un-greased cookie sheet, 1 inch apart. bake in the middle of preheated oven until slightly holder, about 20 minutes. Let cool and serve.
- Dip in melted chocolate and sprinkle sea salt flakes for a festive look.
Calories 2926 kcal, CarbohydrateContent 396 g, ProteinContent 21 g, FatContent 185 g, SaturatedFatContent 38 g, SodiumContent 2728 mg, FiberContent 5 g, SugarContent 1 g, UnsaturatedFatContent 137 g, ServingSize 1 serving