Christmas Butter Cookies
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With planetary mixer:
(1) With the racket we start making the cremation, which is to beat the sugar with the butter until it reaches a whitish color.
(2) Then add the wheat flour and continue beating until a wet sand texture is formed.
(3) Then add the yolk and yeast.
(4) if necessary add water to bind. It is important that the dough releases from the hand.
(5) Put the dough to rest in the fridge and preheat the oven to 170 degrees.
(6) with a rolling pin or a wine bottle (or glass) open the dough and cut out using the molds.
(7) place on a baking sheet lined with parchment paper or a silpat and bake until the cookie ends start to brown (about 15 minutes)
(8) remove from the mold and let it rest, the cookies will harden
(9) eat some and share!
Enjoy your food!
In case you don't have a mixer, we start with the sablagem process which is to mix the wheat with the butter, using the fingertips to make a kind of farofa. After that, we add the yolk and add the dough, then add the sugar and yeast. If necessary, use water or egg whites to bind the dough. It is important not to knead too much so as not to develop the gluten in the dough.
When the dough is no longer sticking to your hand, wrap it in plastic wrap and put it in the fridge.
Preheat the oven to 170 degrees, roll out the dough with the help of a rolling pin or a bottle of wine, cut out the dough and add it to a baking sheet with parchment paper or a silpat. Bake for about 15 minutes or until the edges of the cookies are golden brown. Remove from the pan and let rest for the biscuit to harden.
Eat some and share!
Enjoy your food!
If desired, add the chocolate chips to the dough.
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