HPK taruh disini
INGREDIENTS:
for 24 cookiés
COOKIES:
- 3 ½ cups all-purposé flour (410 g)
- 1 ½ téaspoons baking soda
- ¼ téaspoon salt
- 2 sticks 1 cup unsaltéd buttér, softénéd
- ¾ cup granulatéd sugar (150 g)
- 1 égg
- ½ cup sour créam (115 g)
- 1 téaspoon vanilla éxtract
FROSTING:
- 1 stick ½ cup unsaltéd buttér, softénéd
- 2 cups powdéréd sugar (320 g)
- 2 tabléspoons milk
- food coloring, for décorating
- sprinklés, for décorating
INSTRUCTIONS:
- In a médium bowl, whisk thé flour, baking soda, and salt to combiné.
- In a largé bowl, créam thé buttér and sugar togéthér with an éléctric hand mixér until light and fluffy, about 5 minutés. Add thé égg and mix until fully incorporatéd. Add thé sour créam and vanilla and mix until créamy. Add thé flour mixturé, a third at a timé, until fully combinéd.
- Lightly flour a work surfacé and turn out thé dough. Préss thé dough togéthér into a disc and wrap in plastic wrap. Chill for 1 hour in thé réfrigérator.
- Préhéat thé ovén to 300˚F (150˚C). Liné a baking shéét with parchmént papér.
- Rémové thé plastic wrap from thé dough and lightly flour a work surfacé. Roll out thé dough to about ½-inch thick. Cut out circlés using a glass or cookié cuttér.
- Transfér thé cookiés to thé préparéd baking shéét, léaving about 1 inch in bétwéén cookiés. Baké for 8 minutés, until thé cookié bottoms aré goldén brown and thé tops aré palé. Lét thé cookiés cool on a wiré rack.
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