Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Pink and white icing or fondant for decoration
- Optional: edible glitter for shimmer
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy using a stand mixer.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients, mixing on low speed. Stir in the milk to achieve the right dough consistency.
- Divide the dough into two halves, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the dough from the fridge and roll it out to about ¼ inch thickness.
- Use a clam shell-shaped cookie cutter or a similarly shaped cutter to cut out cookies.
- Place the cookies on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool completely.
- Decorate the clam cookies with pink and white icing or fondant for mimicking clam shells. Add edible glitter for shimmer if desired.
Notes
- Ensure the dough is chilled properly for easier rolling and shaping.
- You can substitute fondant with tinted icing for decorating.
- Use edible glitter sparingly for a subtle shimmer effect.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg