Shortbread cookies "Mimosa" from corn flour

Shortbread cookies "Mimosa" from corn flour in a fresh, spring serving - a great treat for March 8! Small balls in yellow coconut flakes are laid out on a plate and decorated with sprigs of fresh dill - well, as if a branch of mimosa turns out! The cookies themselves are tender, crumbly and very tasty. I recommend!

Ingredients

• Corn flour - 120 g
• Butter - 50 g
• Protein - 1 pc.
• Powdered sugar - 50 g
• Baking powder - 0.5 tsp
• Yellow coconut flakes - 1 tbsp. a spoon
• Condensed milk - 0.5 tbsp. spoons
• Fresh dill - a few twigs
• Salt - 1 pinch

Directions

1. Prepare all the ingredients needed to make the Mimosa shortbread.
2. Combine corn flour, powdered sugar, baking powder, and salt in a bowl.
3. Add butter, cut into small cubes.
4. Rub the combined ingredients with a fork until you get a crumbly mixture.
5. Add the egg white and quickly knead the dough. The dough easily holds the shape of a ball.
6. Form the dough into small balls weighing about 20 g and place on a baking sheet covered with parchment paper.
7. Bake the cornmeal cookies in a preheated 180-degree oven for 20 minutes.
8. Transfer the finished shortbread cookies to a plate and let cool. In principle, this can be done if you don't plan on serving the cookies as a mimosa branch.
9. If you like mimosa, let's continue - turn the cookie balls into yellow flowers. Brush the surface of each cookie with a small amount of condensed milk.
10. Now dip each cookie into the yellow coconut flakes. It will stick to the condensed milk and the cookies will become even brighter.
11. Place the cookies on a mimosa-shaped plate, using dill or other herbs to decorate.
12. Bright, spring and festive shortbread "Mimosa" cornmeal cookies are ready!
13. Bon Appetit!