Sugar cookies — quick and easy meals

Sugar cookies — quick and easy meals 

Sugar cookies

Sugar cookies

 

A very pleasant kind of sugar cookies. When baking it practically doesn’t lose form, is blown up and not bleeding. So this test can cut complex forms with small details.

Cookies don’t crumble, has pronounced creamy taste and aroma.

Cookies are quickly becoming hard, but in your mouth instantly melt. You can hide muck in teabiscuits don’t fall apart, but tender.

Recipe for 24 pieces

* 240 ml glass
  • 2 cups of flour for dusting plus
  • 1029 1/2 tsp baking powder
  • £ teaspoon salt
  • 100 g softened butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Cooking:

Sift the flour in a bowl with salt and leavening agent. Whisk together oil and sugar with a mixer on mediumhigh speed. Will turn a light fluffy mass. Add the egg and vanilla extract, whisk the mass to homogeneity (briefly). Set the mixer to low speed. Gradually add flour mixture and whisk until homogeneity.

Give the test drive form, food wrap film and refrigerate for half an hour (it becomes more solid). If necessary, the dough can be stored in the refrigerator up to two days.

Preheat oven to 320 f. Divide dough in half. On a lightly floured parchment covered with roll out both pieces in layers with a thickness of 4 mm. Cut the biscuits from the seams (using cookie cutters or improvised). Lay the biscuits on the baking plate at a distance of 23 inches apart. Put them in the fridge for 10 minutes that they hardened.

Remove the pastry from the fridge and make them laced slots. If the dough becomes too soft, refrigerate it in the fridge. Bake 1215 minutes until the edges ofthe cookies turn golden brown.

Cool on a lattice. Cookies can be stored in an airtight container for up to 5 days.

Take a look at another holiday recipe Christmas log — french food recipes

 

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