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Butter cookies

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Butter cookies

All ingredients should be at room temperature.

Sift the flour with the baking powder.

Put the soft butter and sugar in a bowl.

Beat them with a hand mixer until the butter is creamy and the sugar is melted.

One by one, pour the eggs into the mixture.

Add the evaporated milk, vanilla, salt and zest.

Dissolve the soda in the orange juice and add them to the mixture.

Pour in the flour little by little, keeping 2-3 spoons outside and gently beat to incorporate. The flour may not get all of it.

The dough for the cookies does not need too much kneading so that they remain fluffy and do not become tight. The dough should be soft, smooth and pliable.

Let the dough stand for 15 minutes and then shape small cookies of about 25-30 g each into whatever shape you want.

Get ideas for designs from the following video.

If you want the cookies to be shiny, brush them with egg wash. Otherwise you leave them plain they are just as delicious.

Spread the butter cookies on a baking sheet lined with non-stick paper. Dissolve the yolk with the water and sugar and brush the cookies with a brush.

Bake the butter cookies in a well preheated oven in the air, at 160 °C for about 25′ until they are golden brown, or alternatively bake them on the resistances on the lower rack at 180 °C until they are golden and musky.

Allow the butter cookies to cool thoroughly and store in an airtight container away from moisture to keep them crisp.

Argyros butter cookies



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