Butter cookies in pressure cooker

Ingredients

Ingredients: (1 cup=240g)

• 2 1/4 cups all-purpose flour maida
• 3/4 cup butter room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla essence
• 1/2 tsp salt
• Few tbsp milk or oil

Instructions

Preparation:

1. Powder sugar and keep readily available.
2. Keep butter at room temperature.

Recipe to make butter cookies:

1. In a large mixing bowl, measure and take butter in room temperature.
2. Add powdered (icing) sugar in the bowl.
3. Start beating or mixing using electric beater (low speed) or use a hand mixer.
4. Mix the butter and sugar thoroughly into fine paste consistency as shown in the picture.
5. Now sieve and add the maida flour.
6. Half a teaspoon of salt.
7. Mix again with a beater or spatula. It will turn into a crumbly texture.
8. Add a tsp of vanilla essence and mix well.
9. The dough becomes wet crumbly texture because of the butter.
10. Start kneading again to form a whole crack less mass.
11. If your dough is still powdery and able to knead, you can use a few tbsp of oil or milk to knead.
12. I used 2 tbsp of milk to form the dough as shown.
13. Now shape the dough lengthwise and roll this dough in a paper wrap or baking paper tightly. I shaped it as square long dough so that it will easy for me to get square-shaped cookies. You can either make round or square-shaped butter cookies

    
    

    1. How to bake in a pressure cooker:

    2. If you do not have an oven, use a pressure cooker to bake the cookies.
    3. Fill one kg salt (crystal or powder) into the base of the pressure cooker. You can use clean sand instead of salt.
    4. Just heat this salt or sand in the pressure cooker for 20 min (do not pressure cook). Now your preheated oven like cooker is ready to bake.
    5. Keep a stand/plate, which comes along with a cooker, above the hot salt.
    6. Place the sliced cookie dough pieces in a greased aluminum or stainless steel plate and keep it on top of the stand.
    7. Remove the gasket and pressure weight from the lid of the pressure cooker.
    8. Close with the lid and bake the cookies for 15mins. You can check the doneness of the cookies in between if you want.

    Recipe Notes

    Tips: 1. Do not use more than 2 tbsp of milk for kneading the dough. Most probably the butter itself will be enough for kneading. 2. Don't avoid keeping the dough in the freezer for tightening. Keeping in the refrigerator gives a nice texture to the butter cookies. 3. Adding salt and vanilla essence gives an excellent taste and flavor to the butter cookie. 4. Do not bake more than 20mins, then you will get harder cookies. 5. Wait for the cookies to completely cool down before serving or storing.

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