It Makes Even Its Masters Jealous: Sweet Patisserie Cookies
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Tiempo de Preparación15 mins
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Tiempo de Cocción20 mins
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Vistas34
Those melt-in-your-mouth cookies we buy from bakeries and eat with admiration with their different flavors actually have very simple secrets. Lots of butter or margarine is used in it, and butter is definitely used to make them crumbly. In order to have a softer texture, starch is used rather than flour. When you use half and half flour and starch and add plenty of oil, you start making delicious cookies. 
Afterwards it is entirely up to your taste. If you wish, you can shape it into caterpillars or round shapes, put it into different forms with cookie cutters, cover it with chocolate or dip it in dried nuts. It is also possible to make many different cookies from one dough. This time we wanted to use the marmalade we had left at home and ran to the kitchen.
Let's share this taste and pleasure together this time.
Ingredientes
Sigue las instrucciones
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Receta Anterior
Heritage from Antep Cuisine: Zucchini
Próxima Receta
Melts in your mouth: Mother's Pastry
