Vanilla Diamant Cookies
- 100 grams Butter
- 50 grams Caster sugar
- 1 Egg yolk
- 100 grams Cake flour
- 50 grams Almond flour
- 1 dash Salt
- 1 Vanilla oil
- 1 Granulated sugar
- Preparation: Cut the butter into about 2 cm-thick slices, and bring them to room temperature.
- Sift the cake and almond flour together.
- Add caster sugar into the butter.
- Mix as though grinding until white and fluffy.
- It's easy if you use a handheld mixer.
- Add the egg yolk, salt and vanilla oil, and continue to mix.
- Sift the mixed flour into the mixture.
- Cut and fold it in until it's not powdery.
- The cookie dough is done!
- Wrap tightly with plastic film.
- Rest in the refrigerator for about an hour.
- Knead the cooled and hardened dough on the work surface dusted with flour (bread flour).
- Be careful not to make the dough too soft!
- If the dough gets too soft, cool in the refrigerator again.
- Divide the dough in half, and form into a log of your favorite size.
- I roll each portion into a roughly 2cm-wide log.
- Shape them smaller than you think, because the dough swells during baking!
- Wrap with plastic wrap, and rest in the refrigerator again for more than an hour.
- You can freeze the dough at this step.
- Take out from the refrigerator, and roll the dough again to soften the surface a bit.
- Roll the dough in a lot of sugar in a tray.
- Coat the dough's surface with generous amount of the sugar.
- Cut into 8mm - 1cm thick slices.
- Bake in the oven for 15 minutes at 340F/170C.
butter, sugar, egg yolk, flour, flour, salt, vanilla oil, sugar
Taken from cookpad.com/us/recipes/143552-vanilla-diamant-cookies (may not work)