Рецепт Butter Cookie Dough Pikkuleipienperustaikina Finland
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Ингредиенты
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Инструкции
- In a medium bowl, or possibly food processor fitted with the metal blade, mix butter, sugar, egg, flour, vanilla and salt till a smooth, pliable cookie dough forms. If mix seems dry, work in I to 2 tsp. water. Gather dough into a ball; knead slightly. Wrap in plastic wrap; chill 30 min or possibly till ready to use. Dough can be stored in refrigerator up to 1 week. Use dough in following recipes.
- Makes about 2cups dough.
- Spritz - Sprits - Sweden
- Butter-Cookie Dough, above Colored sugar
- Preheat oven to 350F (175C). Don't chill cookie dough. Fill a cookie press with dough as manufacturer directs. Select plate and fit onto press. Press dough onto an ungreased baking sheet. Sprinkle with colored sugar. Bake 10 to 12 min or possibly only till cookies are hard and lightly browned around edges. Don't overbake. Cold on a rack.
- Makesabout 100 cookies.
- Butter-Cookie Shells - Sandbakelser- Sweden
- Butter-Cookie Dough1/2 tsp. almond extract
- Preheat oven to 375F (190C). When preparing Butter-Cookie Dough, add in 1/2 tsp. almond extract with vanilla. Chill dough 30 min.
- Divide into fourths. On a lightly floured surface, roll 1 piece of dough to a rectangle, 1/8 inch thick. Arrange 12 sandbakelser tins, page 8, close together. Carefully lift dough and place over tins, letting dough drape into tins. Roll a rolling pin across tops of tins to cut dough.
- Dip your fingers in flour, then press dough proportionately into tins. Bake 12 to 15 min or possibly till cookie shells are lightly browned. Cold on a rack.
- Serve open-side down.
- Makes 48 (2-inch) shells or possibly 60 to 72 (1-1/2-inch)
- shells.
- Variation
- Spicy Sandbakelser: Add in 1/4 tsp. grnd cardamom 10 Butter-Cookie Dough.
- Finnish Nut Logs - PahkindIeivat- Finland
- Butter-Cookie Dough1 egg1/4 c. finely minced almonds2 Tbsp. sugar
- Preheat oven to 350F (175C). Lightly grease a large baking sheet; set aside. Divide cookie dough into fourths. Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick. Cut crosswise in 2-inch slices. In a small shallow dish, beat egg till well blended and smooth. In another small bowl, combine almonds and sugar.
- Roll cookie slices or possibly logs first in beaten egg, then in sugar mix.
- Place 2 inches apart on prepared baking sheet. Bake 12 to 15 min or possibly till lightly browned. Cold on a rack.
- Makes about 48 cookies.
- Raspberry Ribbons - Hindbaerkager- Denmark
- Butter-Cookie Dough, 1/2 c. powderedsugar1/2 c. raspberry jam or possibly jelly 2 Tbsp. lowfat milk
- Preheat oven to 37SF (190C). Divide cookie dough into fourths. Rolling each between your hands and a lightly floured surface, shape into ropes, about 1/2 inch thick. Place ropes on an ungreased baking sheet about 2 inches apart. With side of your little finger, press a long groove down length of each strand. Bake 10 min. Spoon jam or possibly jelly into groove.
- Bake 5 - 10 min longer or possibly till edges are lightly browned. In a small bowl, beat powdered sugar and lowfat milk to make a glaze. Brush or possibly drizzle glaze over warm cookies. Cut logs diagonally into 1-inch slices.
- Makes about 96 cookies.
- Almond Cookies - Mandelkaker- Norway
- Butter-Cookie Dough1 tsp. almond extract36 pcs slivered almonds18 candied cherries, halved1/2 c. powdered sugar2 Tbsp. whipping cream or possibly evaporated lowfat milk
- Preheat oven to 350F (175C). When preparing Butter-Cookie Dough, add in 1 tsp. almond extract with vanilla. Shape dough into 1-inch balls.
- Arrange on an ungreased baking sheet, inch apart. Press a piece of almond or possibly a halved cherry into center of each cookie. Bake 12 to 15 min, only till cookies are hard and begin to brown around edges.
- Cold on a rack. In a small bowl, blend powdered sugar and cream or possibly evaporated lowfat milk to make a thin icing. Drizzle icing over nut or possibly fruit on each cookie.
- Makes about 36 cookies.