Esta es una exhibición prevé de cómo se va ver la receta de 'Sand Cookies' imprimido.

Receta Sand Cookies
by Jeannie Zastawny

Sand Cookies

The Culinary Institute Of America

Slightly "gritty" texture that coarse sugar lends to this dough

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 42 cookies

Ingredientes

  • 1/2 cup confectioners' sugar, sifted
  • 1/2 cup butter, softened
  • 1/2 tsp vanilla
  • 2 tbsp lemon zest, grated
  • 2 cups cake flour
  • 1/4 cup milk
  • 1/2 cup coarse sugar

Direcciones

  1. Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla, and lemon zest on high speed until smooth and light, about 3 minutes.
  2. Add the flour all at once
  3. Mix on low speed until combined
  4. Divide the dough in half
  5. Roll into 6-inch long cylinders (they should be 1 1/4 inch in diameter).
  6. At this point the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use or they may be prepared for baking.
  7. To bake the cookies, preheat the oven to 350 F
  8. Brush the cylinders of cookie dough with milk
  9. Roll them in the coarse sugar
  10. Cut the log into 1/4 inch thick slices
  11. Place them on parchment-lined cookie sheets
  12. Bake for 12 minutes or until light golden brown