Snowflake Cookies

There are two reasons these small cookies are called snowflakes. First and most obvious: They are quite colourless (even for cookies) and second: They literally melt in your mouth.

This effect comes from using starch instead of flour and powdered sugar instead of usual one.

There may occur one small problem: you really have to be careful about the baking time. But if you manage this: They are really worth a try.

This recipe is traditionally German and does not request eggs anyway. Hurray!
I used a recipe from a book a local housewife charity organisation sells.


what you need: 

(serves your whole neighbourhood)

250g margarine

250g starch
100g powdered sugar
1 vanilla bean's pith (alternative: 3 packs vanilla sugar; vanilla extract)
~130g flour (amount depends on the marge and flour type you use)


how to: 

Mix margarine, vanilla, starch, 1/3 of flour and powdered sugar
Add flour until you get a very soft kneadable dough
Allow to cool in your fridge for at least one hour
Form cherry sized balls and flatten with a flour dipped fork

bake at 170°C for ~10-12min
don't forget to control whether they are already done!