Description
As Wikipedia tells us, Snickerdoodles - the kind of cookies made from butter, sugar, and flour rolled in cinnamon sugar. Also known as "Sugar cookies", however, unlike traditional sugar cookies, these are rolled out not just on sugar, but the sugar mixture with the cinnamon. Opinions about the origin of this cookie is not unambiguous. Some argue that he truly Germanic roots, and the name comes from the German Schneckennudeln, others attribute the authorship of the British. Anyway, this is a tender biscuit with a slightly perustuvaa crust worthy to occupy an honored place in your personal stash of sweet recipes. The recipe was for a long time on the Internet, but tried only a week ago (since I had to repeat cookies a few times).
Ingredients
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Flour
250 g
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Sugar
175 g
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Butter
115 g
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Chicken egg
1 piece
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Leavening agent
0.5 tsp
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Salt
-
Vanilla sugar
-
Cinnamon
1 tsp
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Powdered sugar
1 Tbsp
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Yolk egg
1 piece
Cooking
Sift in a bowl the cinnamon and sugar. Sift the flour together with a pinch of salt and baking powder.
With a mixer beat the butter with the sugar until increase in 2 times, and OSVETLENIE (beat 5 minutes at medium speed). Add the yolk, egg and again beat well (beat 8 minutes at medium speed). The more you churn butter at this stage, the more tender and lighter, get your cookies.
Add to the dough the flour and gently stir the dough with a spoon. It is very buttery smooth and medium sticky.
Tightly cover the bowl with the dough and refrigerate for half an hour (otherwise the dough will be simply impossible to work!).
After time in the fridge, the dough should be very soft to the touch, but comfortable enough for work. Hand to pinch off from it small pieces and roll from them balls, no more than three sentimentality in diameter, then put the resulting balls on your palm and slightly flatten with the other hand.
Prepared products to put on the laid parchment baking sheet and sift on top of the sugar-cinnamon mixture.
Bake biscuits in a pre-well (!!!) a preheated 190 degree oven for about 12 minutes or until very lightly Browning (don't overdo! from this, they can and harden). Finished cookies to the touch will still be very soft, but after cooling harden slightly - but only slightly! Readiness can be checked in much the same way as the biscuit (to the touch and a toothpick). I specially conducted experiments, left the biscuits for a few days of free lying surface on the plate - and it hasn't lost in the taste and tenderness.
Here is it the cookies (sprinkles, small sugar) inside. The bottom crust due to bad oven, in normal it will not be. But I can say that the taste of this crust does not spoil.
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