|
|
|
INGREDIENTS
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............
BUT I ENJOY THEM EVEN PLAIN.......