Sultan-Cookies

Sultan-Cookie

Dough in 7 tastes

Rezept für Sultan-Cookies
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600g butter to be scrambled creamy with
500g sugar
after
210g eggs (6) mixing under with the said mass above
1000g flour mixing under with the said mass above
with
12g JANSEN Tebasan F (2073) to be tasted or
7g JANSEN Butter (0318) to be tasted or
5-7g JANSEN Zitrone Etna (0355) to be tasted or
7-12g JANSEN Vanille extra fine (0340) to be tasted or
36g JANSEN Vanille Naturella (2056) to be tasted or
7-12g JANSEN Orange Naturella (2061) to be tasted or
7-12g JANSEN Citro Naturella (2061) to be tasted

The complete mass is to be sprayed on backing paper (nozzle jet Nr 8) and be baked 180-220°C