This delicate French cookie got its name because of the sugar sprinkle: it seems that in front of you is a jewel, not a treat!
It is necessary
- - 460 g butter;
- - 200 g of icing sugar;
- - 6-7 st. flour;
- - 1 tsp vanilla essence;
- - 0.5 tsp salt;
- - 2 eggs;
- - sugar for sprinkling.
Instructions
Step 1
In advance, a couple of hours before cooking, remove the butter from the refrigerator or freezer so that it is at room temperature.
Step 2
Transfer the softened butter to a large container and add the powdered sugar. The use of powder, and not ordinary sugar, is imperative: without it, the dough will not turn out so tender and crumbly! Therefore, if you do not have powder, do not be too lazy to grind sugar in a coffee grinder!
Step 3
Mix butter and powder until smooth, creamy. It is better to do this with a mixer, but there is no need to beat for a long time!
Step 4
Sift the flour and add to the butter cream along with half a teaspoon of salt and a little vanilla essence. Knead a soft dough.
Step 5
Divide the resulting dough into several parts and roll them into kolbaski with a diameter of about 2-2, 5 cm. Dust the board or plate with flour a little and transfer the blanks to it. Send them to the refrigerator for about 5 hours or overnight - the longer they stand, the easier it will be to work with the dough further. If time is running out, put them in the freezer for at least half an hour.
Step 6
Preheat the oven to 180 degrees and prepare a baking sheet by lining it with parchment paper.
Step 7
Mix the egg lightly with a fork in a small bowl. Cover the egg with a brush and sprinkle with sugar on the sausages. Cut them into cookies about 2-2.5 cm wide. Transfer them to a prepared baking sheet and place in a hot oven. Bake for about half an hour, until browned.
