December 12, 2016 – Monday

​Since it’s the season for merriment and lots of food and drinks (all different cocktails, vinos – red and white). Me and Airhiz got invited to her friend’s “cookie play date night”, swap cookies and recipes… so what we have in mind is to bake BUTTER COOKIES! I found this recipe…

Lengua de Gato Recipe

(SHORTBREAD COOKIES/Butter cookies)

YIELD: Makes approx. 15 cookies

INGREDIENTS:

1 cup (2 sticks) butter, softened room temperature

3 egg whites

1/4 tsp vanilla essence

1/2 cup powdered sugar

2 cups all-purpose flour

1 creamcheese

Matcha green tea

Red food coloring

Materials needed

Mixer

Measuring cup

Silpat

Pastry bag/ziploc

Baking sheet/cookie sheet

DIRECTIONS:

  • Preheat oven to 350F degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
  • In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands. Using a mixer at medium speed, cream the butter and gradually add sugar. Continue mixing until light and fluffy. Turn mixer on a high speed and add egg whites one at a time, beating thoroughly after each addition, then add vanilla essence. Sift the flour 2 times on a wax paper and fold in, blending thoroughly to form a smooth mixture.
  • Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.
  • Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

Enjoy!

TIPS

You can use either flour or powdered sugar to roll out your cookies, but I prefer powdered sugar. Since you’re re-rolling the dough repeatedly, powdered sugar keeps the cookies from becoming too dense/floury.

Remember to keep your surface and rolling pin well-dusted with flour/powdered sugar. Using powdered sugar, you may need to dust your surface and rolling pin more often.

Do not use the parchment paper with foil lining underneath; This paper tends to curl up and over your cookies as they’re baking.

Store baked cookies in a re-sealable container or plastic bag at room temperature, up to 4 days.

Serve with tea or coffee, or use as a base for any recipe requiring shortbread.

Please leave us a commentary or suggestions, we love to hear from you

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Carpe40Diem

SEIZE the DAY!
Live your life to the fullest!
Enjoy what life can offer!

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CA, USA!

Stop complaining and START LIVING!

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