Sugar cookies — quick and easy meals
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.
Recipe for 24 pieces
- 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
Sift the flour in a bowl with salt and leavening agent. Whisk together oil and sugar with a mixer on medium—high 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.
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 2—3 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 12—15 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