Rosemary sand dollars

The Rosemary sand dollars Recipe Preparation time: 40 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 140 pieces

To prepare:
4 small sprigs of rosemary (about 4 g of rosemary leaves)

For the dough:
200g butter, softened
* 150g sugar
* 2 pinches salt
* 1 egg (size M)
* 300 g flour
* 60 g brown sugar for rolling

To prepare rosemary rinse, pat dry and pull the needles from the branches. The needles chop finely.

beat for the dough with butter, sugar, salt and rosemary with hand mixer with beaters lowest first briefly, then at the highest speed until foamy. Stir in the egg shortly. Add the flour to the butter-egg mixture and knead to give with your hands.

Divide the dough into 4 portions. Each portion of dough into a roll (each about 35 cm) forming and roll in the brown sugar. The dough rolls wrapped in cling film set for 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
Fifth , the rolling pin with a serrated knife into 1 cm thick slices. It shapes the roles again and again so that the slices are evenly around.

The coins on baking sheet (covered with parchment paper) place. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The rosemary-sand dollars for about 10 minutes until each baking sheet .

The rosemary-sand dollars with the baking paper from the baking sheets to cool on cake racks and take leave.

Rosemary sand dollars Recipe
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