These Bolo cookies (丸ボーロ) are so easy to make and ABSOLUTELY delicious! They go perfectly with tea and coffee.
I’ve been making them regularly since I saw the recipe from a Japanese magazine. I also made a few adjustments to the original recipe such as reducing the amount of sugar used to make the overall flavor less sweet. They turned out great and my 2-year old daughter loves them!
Ingredients:
- 7 tbs unsalted butter, at room temperature
- 3/4 cup white sugar
- 2 eggs, at room temperature
- 1 tsp lemon zest (optional)
- 1/4 tsp vanilla extract
- 1 1/2 cups cake flour
- 3/4 cup almond powder (can substitute w/ 1/2 cup cake flour)
- 1/4 tsp salt
- Confectioners’ sugar (optional)
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk butter, sugar, and lemon zest if using until light and fluffy.
Add eggs and vanilla extract, whisk until smooth.
In a medium bowl, combine the cake flour, almond powder, and salt. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for 10~15 minutes.
Drop chilled cookie dough by rounded spoonfuls 2 inches apart onto ungreased baking sheet.
Bake for about 14 to 16 minutes until lightly browned around edges. Let cookies cool on baking sheet for 5 minutes, then remove them with a metal spatula to wire racks to cool completely.
Dust with confectioners’ sugar if using, and serve.
