SUMMARY – buttery, nutty and tender, these tiny cookie gems will impress even your most fussy aunt or mother-in-law. Double the recipe because these will disappear quick.
These cookies were so good and so easy!
I, like Marie, didn’t have the exact correct pan. I did a little digging through my pantry, and found a super-mini bundt pan that I must have bought specifically to make these cookies. I don’t remember what I actually bought it for!
The hardest part about making these cookies was finding good butter. I went back to PriceRite to get more high-fat European style butter for $1.99 for 7 oz, but of course they were out. I got some Kerrygold Irish butter from the coop instead.
The dough came together easily. My smallest cookie scoop makes 10 gram dough scoops so I didn’t have to scale every single cookie. Of course I did scale a few of them to make sure how much to fill the scoops. I didn’t care much if some cookies were 12 grams instead.
I sprayed baking Pam on the pan indents, plus dropped the dough balls onto a floured plate, and dusted my hands with flour. to roll them.
The cookies didn’t stick at all. I over-baked the first batch a little, but the cookies still didn’t stick. No need to work them out with a needle or skinny knife. Yay!
I didn’t use my pinkie finger to press the dough in, I used the flat end of my big whisk. It worked. The last batch I forgot to press into the molds. The design was looser but still visible.
These cookies are so cute! Like Barbie bundt cakes.
I will make more of these, and double the recipe. Maybe dunk them in some melted chocolate. Mmmmm. These might also be good made with almond meal instead of flour. I might have to try that, too.