“A what-now-cookie?” was my response when I was first offered this. “Yeah it’s good, just take one” I was assured. Shyly I took, to be polite at least, a cookie. And then… Love. Pure love. Pure unconditional love.
For a cookie. Yes. For a cookie. This little vanilla rosette, adorned with sprinkles is brittle when taking a bite, yet melts away on your tongue. A-d-d-i-c-t-i-v-e I’m telling you. Not even the dough is safe from me and the first batch out of the oven doesn’t usually make it until cooled off.
What you need:
- 125 gr butter
- 125 gr sugar
- 265 gr cornflour
- 1 egg
- marrow of 1 vanilla bean
- Mix the butter, sugar and egg till the sugar is dissolved. Add vanilla.
- Little by little add the cornflour through a sift.
- Pipe the dough on a baking sheet in rosettes. Leave a little space because the dough tends to run a little. If you don’t have a piping bag, you can also divide the dough in little chunks and press them down with a fork.
- Most recipes will tell you to now add the sprinkles. Despite me having done this too for the image only, I prefer to do this after baking. Otherwise the sprinkles melt in the oven and I think the cookie will turn out less pretty.
- Bake for 15-20 minutes in a preheated oven to 180 °C.