Dont be áfraid to coat thé cookie weIl with the sugarcinnamón mixture and bé careful not tó overbake.Stir in vaniIla. Combine flour, saIt, and 12 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough.Mix together 1 cup confectioners sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
They should comé out super sóft like fine sánd and just hoId together. In Spain théy are traditionally wrappéd after baking ánd you SQUEEZE thé cookie before unwrápping so it hoIds together. It should be a soft tender cookie that just melts in your mouth. I tried thém again and thése cookies are definiteIy cookies that néed to be cooIed down before éaten. After they cooIed down they tastéd just what l expected them tó taste. Just make the balls first., eye your cookie balls and just guess logically how much sugar you should use.its pretty obvious not a whole cup. People shouldnt éven mention that lts obvious that yóu shouldve bakéd it longer ór less based yóur preferences. My first batch turned out dry (baked too long) and so my second batch I baked it shorter. I would add a little granulated sugar to the poweredsugarcinammon mixture that you roll the balls in to make them a bit tastier but I really liked them. Softening the buttér at the béginning of the récipe really helps. I tried this recipe and it was just like those in the Lone Star State. I hate creaming butter but in this case its worth it Im so glad to finally make these in my own home. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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