Vanilla Cookies - delicious walnut, melt in your mouth cookie with a dollop of jam
Vanilla Cookies - delicate, walnut, melt in your mouth cookie with a dollop of jam that you will LOVE!
Ingredients:
450 g (3 3/4 cup) all-purpose flour
5 g (1 1/4 tsp) baking powder
200 g (7 oz) lard
65 g (2.5 oz) sugar
pinch of salt
1 egg + 1 egg yolk
20 ml (1.5 tbsp) lemon juice
lemon zest
100 g (3.5 oz) ground walnuts
apricot jam
powdered sugar (about 80 g) + vanilla sugar (about 5 g)
Line two baking sheets with parchment paper.
In a bowl, stir together flour and baking powder.
Beat the lard with sugar until creamy. Beat in the egg, egg yolk and pinch of salt. Add lemon juice and zest. Mix well to combine.
Gradually add walnuts and then gradually add flour.
Form the dough. Dough will be loose but will become less so as you continue to knead it. Knead the dough well on a lightly floured surface.
Preheat oven (without fan) to 180 C (350 F).
Roll out the dough to 1/6-inch (4 -5 mm) thickness.
Using a 1.5 inch round cookie cutter (i use shot glass), cut out the cookies and arrange them on the baking sheets . Occasionally dip the glass in flour so the dough doesn't stick.
Repeat with leftover dough.
Bake in 3 batches.
Bake in preheated oven for about 15-18 minutes. You want the cookies to stay white, just slightly golden on the bottom.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
In a bowl, combine powdered sugar and vanilla sugar.
Take one cookie at a time, spread about 1/3 - 1/2 tsp of apricot jam on it, and top it with another cookie that doesn't have jam on it.
Roll each cookie sandwich in the prepared sugar.
Store the cookies in an airtight container on the counter.
Do NOT refrigerate.
Serve after 24 hours.
The longer they stay the better they taste.
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Видео Vanilla Cookies - delicious walnut, melt in your mouth cookie with a dollop of jam канала Baking Fusion
Ingredients:
450 g (3 3/4 cup) all-purpose flour
5 g (1 1/4 tsp) baking powder
200 g (7 oz) lard
65 g (2.5 oz) sugar
pinch of salt
1 egg + 1 egg yolk
20 ml (1.5 tbsp) lemon juice
lemon zest
100 g (3.5 oz) ground walnuts
apricot jam
powdered sugar (about 80 g) + vanilla sugar (about 5 g)
Line two baking sheets with parchment paper.
In a bowl, stir together flour and baking powder.
Beat the lard with sugar until creamy. Beat in the egg, egg yolk and pinch of salt. Add lemon juice and zest. Mix well to combine.
Gradually add walnuts and then gradually add flour.
Form the dough. Dough will be loose but will become less so as you continue to knead it. Knead the dough well on a lightly floured surface.
Preheat oven (without fan) to 180 C (350 F).
Roll out the dough to 1/6-inch (4 -5 mm) thickness.
Using a 1.5 inch round cookie cutter (i use shot glass), cut out the cookies and arrange them on the baking sheets . Occasionally dip the glass in flour so the dough doesn't stick.
Repeat with leftover dough.
Bake in 3 batches.
Bake in preheated oven for about 15-18 minutes. You want the cookies to stay white, just slightly golden on the bottom.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
In a bowl, combine powdered sugar and vanilla sugar.
Take one cookie at a time, spread about 1/3 - 1/2 tsp of apricot jam on it, and top it with another cookie that doesn't have jam on it.
Roll each cookie sandwich in the prepared sugar.
Store the cookies in an airtight container on the counter.
Do NOT refrigerate.
Serve after 24 hours.
The longer they stay the better they taste.
SUBSCRIBE to my channel: https://goo.gl/fXFcUk
INSTAGRAM: http://instagram.com/bakingfusion
FACEBOOK: https://www.facebook.com/bakingfusion
PINTEREST: https://gr.pinterest.com/bakingfusion
Music: http://www.bensound.com
Видео Vanilla Cookies - delicious walnut, melt in your mouth cookie with a dollop of jam канала Baking Fusion
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