This is another example of what my mother calls a "cuppa tea cookie". It's the kind of cookie that goes perfectly with a hot cup of tea or coffee but I have to say I had 2of them with a tall glass of cold milk yesterday and that was totally delicious too. These are soft and almost cakey in texture but oh so buttery and not too sweet. A simple, easy, perfect cookie.
Sift together:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream together until light and fluffy:
1 cup butter
2/3 cup sugar
Add and beat well:
2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract
Fold in the dry ingredients until crumbly. Press dough into one inch balls (roll in demerara sugar if desired). Place the balls on a parchment lined baking sheet and press down lightly with the bottom of a water glass. Bake at 350 degrees F for about 15 minutes or until the edges are golden brown.
Cool on the pan for 10 minutes before transferring the cookies to a wire rack to cool completely. When completely cool, sandwich 2 of the cookies together with one teaspoon of raspberry jam.
2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract
Fold in the dry ingredients until crumbly. Press dough into one inch balls (roll in demerara sugar if desired). Place the balls on a parchment lined baking sheet and press down lightly with the bottom of a water glass. Bake at 350 degrees F for about 15 minutes or until the edges are golden brown.
Cool on the pan for 10 minutes before transferring the cookies to a wire rack to cool completely. When completely cool, sandwich 2 of the cookies together with one teaspoon of raspberry jam.
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