Delicious butter cookies, covered with colored sugar paste. Here are egg shape for Easter, but they can be made into any shape you want and for whatever occasion you need them.
3 and 1/3 cups flour for all uses
1/2 teaspoon baking powder
1/2 teaspoon salt
1 butter cup (225 gr.)
1 1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
500 g. sugar paste
1 tablespoon apricot jam
1 tablespoon water
Take some time before the materials from the radiator to get room temperature.
Mix the flour with the baking powder and salt.
Beat the softened butter with sugar, fluffy well (about 5 minutes).
Reduce the mixer speed and add a – a eggs and vanilla. Finally add the flour, and stir gently, to be mixed (You do not hit much because it will shake)
Divide the dough in half, press each side to widen, wrap well with film and place in refrigerator at least 4 hours to shake.
Before making cookies, preheat the oven to 175 degrees. Lay two large sheets of waxed paper.
Opening of each dough piece to lightly floured countertop, a thick sheet 5 th. about. Rowing touch button geor cut biscuits egg-shaped (or whatever you like bad). The dish on plates .
Bake the cookies for 14 minutes. in 7 minutes, change the position of trays in the oven, for evenly cooked cookies.
Remove cookies from oven and carefully remove from the pan, on a rack to cool.
Put the jam and water in a saucepan on the fire and boil, stirring, 1 minute. Remove from heat and allow to drop the temperature of.
Divide the sugar paste to many parts, what colors theletee. With pastry colors paint the pieces of glaze during your taste.
On anoigetee sheet, thickness 4 th. about. If you press designs with special rolling pin or pistons.
In the same cup stalemate that you cut cookies, cut and sugar paste.
By brush pass each cookie with a little of the mixture of jam and put over the cut sugar paste. Continue with the remaining biscuits.
When finished the store tightly closed cans or in plastic bags.