Butter-Cookies II

Butter-Cookie II

Dough in  7 tastes

Rezept für Butter Cookie 2
Table Header Table Header
750g butter scrambled creamy with
300g sugar
after
1000g flour mixing under with the said mass above
Variantes with
10g JANSEN Tebasan F (2073) to be tasted or
6g JANSEN Butter (0318) to be tasted or
4-6g JANSEN Zitrone Etna (0355) to be tasted or
6-10g JANSEN Vanille extra fein (0340) to be tasted or
30g JANSEN Vanille Naturella (2056) to be tasted or
6-10g JANSEN Orange Naturella (2061) to be tasted or
6-10g JANSEN Citro Naturella (2061) to be tasted

This mass is to be processed to dough roles of 3 cm thickness, to be roled in cristal sugar and be put for 1 hour in the freeze.

Cut the roles in to slices of 1-1,5 cm thickness and bake them 200°C until they are slightly brown

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