Another success from Savori Urbane site...
300 g white flour, 200 g soft butter with at least 80% fat, 100 g of powdered sugar, 1 whole egg, extract or vanilla, a drop of salt
Filling: apricot jam, raspberry, currant, or cream of vanilla, lemon, chocolate or coffee
Sugar vanilla powder
It is important that the butter is soft, removed from the refrigerator at least 1-2 hours before. In the mixer bowl I placed the soft butter, cut into the cubes and mixed it well with powdered sugar, salt and a few drops of vanilla extract.
When the butter becomes creamy we add the whole egg and mixed it a little. Finally add the white flour in the bowl and mixed lightly with a spatula, manually. Put the dough, covered with plastic foil, in the fridge for 30 minutes.
After 30 minutes stretch it in a thin sheet of about 3-4 mm thick. Cut it in circles of 6 cm diameter. In half of them punch a hole of 2 cm diameter.
Heat the oven to 180 ° C (medium to high with gas). Put the cookies on a sheet of baking paper and bake them for 8-9 minutes at 180 ° C, taking care to remain as white as possible.
Filling: apricot jam, raspberry, currant, or cream of vanilla, lemon, chocolate or coffee
Sugar vanilla powder
It is important that the butter is soft, removed from the refrigerator at least 1-2 hours before. In the mixer bowl I placed the soft butter, cut into the cubes and mixed it well with powdered sugar, salt and a few drops of vanilla extract.
When the butter becomes creamy we add the whole egg and mixed it a little. Finally add the white flour in the bowl and mixed lightly with a spatula, manually. Put the dough, covered with plastic foil, in the fridge for 30 minutes.
After 30 minutes stretch it in a thin sheet of about 3-4 mm thick. Cut it in circles of 6 cm diameter. In half of them punch a hole of 2 cm diameter.
Heat the oven to 180 ° C (medium to high with gas). Put the cookies on a sheet of baking paper and bake them for 8-9 minutes at 180 ° C, taking care to remain as white as possible.
Leave them 5 minutes to cool, then fill them with jam. Glue them 2 by 2 (one disc + 1 ring on top). Dust them with powdered sugar.
They are delicious after a day, and they can be kept for 2 weeks in an airtight container.
Niciun comentariu:
Trimiteți un comentariu