Vanilla Pudding Cookies with Almond Crust

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, cornstarch, eggs, powdered milk, powdered sugar, vanilla sugar, and baking powder until well combined.
3. Gradually add the vanilla pudding powder and flour to the mixture, mixing until a smooth dough forms. The dough should be soft and pliable but not sticky. Adjust the amount of flour if needed.
4. In another bowl, combine the coarsely ground almonds, sugar, and cinnamon to make the almond crust mixture.
5. Shape the dough into small balls and flatten them slightly with your palm. Then, dip each cookie dough ball into the almond crust mixture, pressing gently to coat the bottom.
6. Place the cookies on the prepared baking sheet, leaving some space between each cookie.
7. Bake in the preheated oven for about 20 minutes or until the cookies are golden brown and set.
8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.