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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
2/3 CUP + 2 TBLSPOONS (180 GR.) UNSALTED BUTTER
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1/3 CUP + 1 TBLESPOON (2 1/2 OZ.) (75 GR.) POWDERED SUGAR + MORE FOR DUSTING)
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1 CUP + 2 TBLSPOONS (150 GR.) FLOUR
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5 OZ. (150 GR.) POTATO STARCH
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3 HARD BOILED EGG YOLKS
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1 TEASPOON VANILLA EXTRACT
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1 PINCH OF SALT
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RECIPE
HEAT OVEN AT 315°F
USING A GARLIC PRESS, PASS THE EGG YOLKS, LITTLE PEACES AT A TIME
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IN A LARGE BOWL, MIX TOGETHER THE BUTTER, SUGAR, VANILLA AND SALT
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ADD THE EGG YOLKS
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ADD THE FLOUR AND POTATO STARCH
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MIX ALL INGREDIENTS
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FINISH MIXING WITH YOUR HANDS AND MAKE A BALL
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YOU WILL NEED A FLOWER SHAPER COOKIE COTTER AND A LITTLE ROUND ONE FOR THE CENTER
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FLOUR YOUR SURFACE AND ROLL THE DOUGH USING A ROLLING PIN 1/2 INCH THICK
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CUT OUT THE FLOWER COOKIES
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MAKE THE CENTER HOLE
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PLACE PARCHMENT OR BAKING PAPER ON A COOKIE SHEET. PLACE THE COOKIES ON THE PAPER. BAKE IN THE PRE-HEATED OVEN FOR 20 MINUTES
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THE COOKIES ARE NOT SUPPOSED TO BROWN
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COOL COMPLEATLY AND DUST WITH POWDERED SUGAR