DIFFICULTY: LOW PREP. TIME: 20+30 MIN COOKING TIME: 18 MIN SERVINGS: 12 COST: LOW
3/4 CUP (150 GR.) GRANULATED SUGAR
1/2 CUP (110 GR.) UNSALTED BUTTER, IT MUST BE ROOM TEMPETATURE
2 EGG YOLKS, ROOM TEMPERATURE
1 EGG, ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT OR 1/2 VANILLA BEAN, ONLY THE SEEDS
2+3/4 CUP (350 GR.) ALL PURPOSE FLOUR, SIFTED
COOKIE GUN WITH THE STAR SHAPE CUTTER
RECIPE
PLACE THE BUTTER AND SUGAT IN A LARGE BOWL AND STIR WITH ELECTRIC MIXER UNTIL THEY ARE SMOOTH
ADD THE EGG, YOLKS, VANILLA EXTRACT AND MIX UNTIL SMOOTH
ADD THE FLOUR AND MIX. THE DOUGH WILL BE VERY FIRM.
ONCE ALL THE INGREDIENTS ARE INCORPORATED, PLACE IN THE REFRIGERATOR ABOUT 30 MINUTES.
START TO PRE-HEAT THE OVEN. FILL THE COOKIE GUN AND, HOLDING THE COOKIE GUN UP, MAKE LONG PIECES OF DOUGH, ABOUT 2 INCHES LONG. CUT THE DOUGH OFF OF THE COOKIE GUN USING YOUR FINGERS AND PLACE THE COOKIES ON A COOKIE SHEET GIVING IT A BENT SHAPE.
BAKE 18-20 MINUTES OR UNTIL READY. COOL COMPLETELY.
THE FIRM TEXTURE OF THESE COOKIES MAKES THEM PERFECT TO DUNK IN COFFEE, CHOCOLATE, TEA, LIQUORS............