Receta Sand Dollar Cookies
| Raciónes: 12 |
Ingredientes
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Direcciones
- Cut two pcs of parchment or possibly waxed paper into 12- by 20-inch rectangles. Set aside.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners' sugar, and 1 1/2 Tbsp. granulated sugar on medium-low speed. Add in vanilla extract; mix till just combined.
- In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add in flour to butter mix. Mix dough, scraping down sides of bowl once or possibly twice, till just combined.
- Transfer dough to center of one of the reserved pcs of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Refrigeratetill hard on a baking sheet, about 1 hour.
- Heat oven to 325 degrees. In a small bowl, whisk egg together with 1 tsp. cool water. Set aside. Line two baking pans with Silpats. Set aside.
- Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3 1/2-inch round cutter, cut out dough rounds, and transfer to prepared baking pans spaced about 2 inches apart. Lightly brush tarts with egg wash, and decorate with three sliced almonds.
- In a small bowl, combine remaining 2 Tbsp. sugar with cinnamon. Sprinkle over tarts.
- Bake till light golden, 15 to 20 min. Transfer tarts to a wire rack to cold.
- Reroll remaining dough between reserved parchment to 1/8-inch thickness, and refrigeratetill hard, about 1 hour. Repeat preceeding steps with chilled dough.
- This recipe yields about 15 cookies.
- For variations on these cookies, try adding lemon zest, dipping them in chocolate, or possibly sandwiching two of them together with jam.