About this Recipe
The convenience of these cookies is that you can keep the dough in the refrigerator before forming the balls for 2-3 days or in the freezer for a few months, so as always you can organize yourself i
These butter-rich cookies tend to widen a lot once they are in contact with the heat of the oven, then spread them on the trays of about 3-4 fingers of each other before baking them.
If you like, you can sprinkle the still warm cookies (just out of the oven) with a bit of sugar and cinnamon mix..
- 115g butter
- 100g caster sugar
- 70g brown sugar
- 1 egg
- 1 teaspoon of vanilla essence
- 225g all-purpose flour
- half a teaspoon of baking soda
- a quarter of a teaspoon of cream of tartar
- a pinch of salt
- 40g caster sugar
- 3 teaspoons of cinnamon powder
10 minutes + rising time
Cream the soft butter with the caster sugar and the brown sugar. Add the egg, vanilla, mix again and complete with the flour sifted with bicarbonate, cream of tartar and salt. You will have to obtain a smooth and homogeneous dough. Divide the dough into balls as large as an apricot, then flatten them with your fingertips and arrange them well spaced on a tray or a large plate. Then put them in the refrigerator for about 50 minutes to firm.
Mix the caster sugar and the powdered cinnamon in a bowl.Pass the dough balls pulled out of the refrigerator first on one side, then also on the other so as to cover them completely with sugar and cinnamon.
Distribute the balls so prepared on one or more non-stick trays or covered with parchment paper, spacing them very well. Bake the cookies at 180° for 10-12 minutes, then let them cool on a wire rack before serving them.
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