Sand Cookies with Peanuts
Baking and Desserts | Soviet cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
I preferred them more browned, so I baked them a little longer.
Ingredients
- Butter - 7.1 oz
- Wheat Flour - 12.3 oz
- Chicken Egg - 1 piece
- Powdered Sugar - 4.6 oz
- Salt - ¼ teaspoon
- Baking Powder - ½ teaspoon
- Whole egg - 1 piece
- Vanilla salt - to taste
- Peanut Sprouts - 2.3 oz
Step by Step guide
Step 1
Combine all ingredients except for the flour in a bowl. Beat with a mixer for 1–2 minutes. Gradually add the flour and quickly knead the dough. Chill it in the refrigerator — the optimal dough temperature is 68°F.
Step 2
Dust the table with flour and roll out the dough to a thickness of 6–7 mm. Cut out circles with a large cookie cutter, then make a hole in the center with a diameter of 2 cm.
Step 3
Place on a baking sheet and put in the freezer for 20 minutes. This is important and very convenient, as it will be much easier to work with the cookies.
Step 4
Peel the roasted peanuts and crush them with a rolling pin.
Step 5
Prepare the yolk, nuts, and take out the dough shapes.
Step 6
Brush the rings with the yolk.
Step 7
Flip each one, yolk side down, onto a plate or baking sheet with nuts. Arrange them on the baking sheet.
Step 8
Bake at 392°F for 12 minutes. Do not allow them to brown.
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