Sugar Cookies "Snowflakes"
Preparation:
1. Prepare the pastry: In a separate bowl mix the flour, salt and baking soda. Beat butter and sugar until light foam (about 3 minutes). Add the eggs and vanilla extract, beat. Pour the flour mixture and stir until a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for chas.Razogret oven to 180 ° C. Cover the two baking trays with parchment paper.
2. Remove half the dough chilled from the refrigerator and, on a lightly floured surface, roll out the dough layer thickness of 0.5-1 cm. Cut snowflakes and pass on to the pan. Put pan in the refrigerator for about 15 minutes to chill the dough again. Bake cookies for about 8-10 minutes (depending on size) or until the edges begin to gold. Remove from the oven and allow to cool the liver. Repeat with remaining batter.
3. For the royal icing with egg whites: Beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until smooth. If necessary to achieve the desired consistency, add a little more sugar or water. Add food coloring and mix. Royal icing is to be used immediately because it hardens when exposed to air.
4. For the royal icing meringue powder: Mix sugar and powder. Add water and beat at high speed until the mixture is glossy (about 5 minutes). Add food coloring. Cover the pastry with glaze using a silicone brush or a pastry bag, decorate as desired food beads. Leave the cookies at night. to glaze completely zastyla.Saharnoe cookies can be stored for several days in an airtight container. It is desirable to shift its layers of parchment or wax paper.
Ingredients:
Flour - 3 cups
Salt - 1/2 hr. Liter.
Sodium - 1 hour. L.
Butter - 1 cup
Sugar - 1 cup
Eggs - 2 pcs.
Vanilla extract - 2 h. L.
Royal icing of egg whites:
Egg whites - 2 pcs.
Lemon juice - 2 h. L.
Powdered sugar - 3 cups
Royal icing meringue powder:
Powdered sugar - 4 cups
Meringue powder - 3 tbsp. l.
Almond extract - 1/2 hr. Liter.
Warm water - 1/2 cup
Food colorings
Preparation:
1. Prepare the pastry: In a separate bowl mix the flour, salt and baking soda. Beat butter and sugar until light foam (about 3 minutes). Add the eggs and vanilla extract, beat. Pour the flour mixture and stir until a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for chas.Razogret oven to 180 ° C. Cover the two baking trays with parchment paper.
2. Remove half the dough chilled from the refrigerator and, on a lightly floured surface, roll out the dough layer thickness of 0.5-1 cm. Cut snowflakes and pass on to the pan. Put pan in the refrigerator for about 15 minutes to chill the dough again. Bake cookies for about 8-10 minutes (depending on size) or until the edges begin to gold. Remove from the oven and allow to cool the liver. Repeat with remaining batter.
3. For the royal icing with egg whites: Beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until smooth. If necessary to achieve the desired consistency, add a little more sugar or water. Add food coloring and mix. Royal icing is to be used immediately because it hardens when exposed to air.
4. For the royal icing meringue powder: Mix sugar and powder. Add water and beat at high speed until the mixture is glossy (about 5 minutes). Add food coloring. Cover the pastry with glaze using a silicone brush or a pastry bag, decorate as desired food beads. Leave the cookies at night. to glaze completely zastyla.Saharnoe cookies can be stored for several days in an airtight container. It is desirable to shift its layers of parchment or wax paper.
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