This most tender French cookie got its name because of sugar sprinkling: it seems that this is a jewel, not a treat!
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You will need
- - 460 g of butter;
- - 200 g of powdered sugar;
- - 6-7 Art. flour;
- - 1 tsp vanilla essence;
- - 0.5 tsp salts;
- - 2 eggs;
- - sugar for sprinkling.
Instruction manual
1
In advance, a couple of hours before the start of cooking, remove the butter from the refrigerator or freezer so that it is at room temperature.
2
Transfer the softened butter to a large container and add the powdered sugar. The use of powder, and not regular sugar, is mandatory: without it, the dough will not work out so tender and crumbly! Therefore, if you do not have powder, do not be too lazy to grind sugar in a coffee grinder!
3
Mix the butter with the powder until a smooth creamy consistency is obtained. It is better to do this with a mixer, but there is no need to beat for a long time!
4
Sift the flour and add to the butter cream along with half a teaspoon of salt and a small amount of vanilla essence. Knead soft dough.
5
Divide the resulting dough into several parts and roll them into sausages with a diameter of about 2-2.5 cm. Dust the board or plate a little with flour and transfer the blanks onto it. Send them to the refrigerator for about 5 hours or at night - the longer they stand, the easier it will be to work with the test further. If time is running out, place them at least half an hour in the freezer.
6
Preheat the oven to 180 degrees and prepare a baking sheet, lining it with parchment paper.
7
Mix the egg lightly with a fork in a small bowl. Cover the eggs with a brush and sprinkle the sausages with sugar. Cut them into cookies about 2-2.5 cm wide. Transfer them to a prepared pan and place in a hot oven. Bake for about half an hour, until browned.