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Print Recipe
Cookies on Boiled Yolks "Night Sky" Recipe
Porous, crumbly structure, moderately sweet taste-the recipe of this cookie has stood the test of time. Once my mother baked it for me, now I - for my family. I suggest you try it.
Cook Time 40 minutes
Servings
Ingredients
Dough:
Sweet:
Cook Time 40 minutes
Servings
Ingredients
Dough:
Sweet:
Instructions
  1. We will prepare all the necessary products. Note that the sour cream should be measured without slides, otherwise the dough will spread in the oven. A nice bonus: the remaining halves of proteins can be stuffed.
    We will prepare all the necessary products. Note that the sour cream should be measured without slides, otherwise the dough will spread in the oven.
A nice bonus: the remaining halves of proteins can be stuffed.
  2. RUB the yolks, mix with softened butter and sour cream, grind until smooth. Add the sifted flour, salt, baking soda and vanilla. Knead dough. It will turn out very soft and pliable, but does not stick to your hands. Sometimes I add orange zest to the dough, which gives the liver a "winter" flavor.
    RUB the yolks, mix with softened butter and sour cream, grind until smooth. Add the sifted flour, salt, baking soda and vanilla. Knead dough. It will turn out very soft and pliable, but does not stick to your hands. Sometimes I add orange zest to the dough, which gives the liver a "winter" flavor.
  3. Divide the dough into 4 parts, and each quarter-another 6 parts. As a result, we get 24 pieces: the optimal size for this cookie. Each piece will give the desired shape, if necessary, the hands can be slightly moistened with water. Blanks put on a baking sheet covered with baking paper or silicone Mat. Bake in a preheated oven at T= 200 – 220*C for 20 – 25 minutes. The finished cookie will be browned from the bottom and, perhaps, from the sides.
    Divide the dough into 4 parts, and each quarter-another 6 parts. As a result, we get 24 pieces: the optimal size for this cookie. Each piece will give the desired shape, if necessary, the hands can be slightly moistened with water. Blanks put on a baking sheet covered with baking paper or silicone Mat.
Bake in a preheated oven at T= 200 – 220*C for 20 – 25 minutes. The finished cookie will be browned from the bottom and, perhaps, from the sides.
  4. Hot cookies are very fragile, so immediately from the pan it is not removed, and give a little cool, and then spread on the grid.
    Hot cookies are very fragile, so immediately from the pan it is not removed, and give a little cool, and then spread on the grid.
  5. Make some Fudge. Mix softened butter, powdered sugar and cocoa. Cover these cookies can be any glaze, I tried different: milk, orange glaze, chocolate ganache ... However, after all the experiments, I returned to the original version, which you offer. Given that the dough is not sweet, powdered sugar can be put and more, focusing on your taste.
    Make some Fudge. Mix softened butter, powdered sugar and cocoa. Cover these cookies can be any glaze, I tried different: milk, orange glaze, chocolate ganache ... However, after all the experiments, I returned to the original version, which you offer.
Given that the dough is not sweet, powdered sugar can be put and more, focusing on your taste.
  6. Once the cookies are completely cooled down, choose one (the most not cute) and put it aside. The rest cover with icing and sprinkle with crumbs obtained from the delayed cookies. Also, instead of crumbs, you can use chopped nuts. Bon appetit!
    Once the cookies are completely cooled down, choose one (the most not cute) and put it aside. The rest cover with icing and sprinkle with crumbs obtained from the delayed cookies. Also, instead of crumbs, you can use chopped nuts.
Bon appetit!

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