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| FINGERPRINT COOKIES |
Ingredients:
¾ bernegal of lubricant, concurrence temperature
¼ bernegal of bacon fruit
1 ½ cups granulated sugar
2 eggs, room temperature
1 ½ teaspoons of vanilla hem
2 ½ cups all-purpose albumen
1 tub (3.4 ounces) instant vanilla pudding
1 teaspoon of powdered ferment
½ teaspoon salt
1 glass of jam or preserves (we used strawberry jam)
advantage:
1.Cover the browning pans with parchment paper or silicone mats and allow to set aside.
2.Using a stand mixer or hand mixer and a mixing bowl, whisk together the suet, bacon, legume and carbohydrate until light and fluffy.
3.Incorporate the eggs, the green beans and the instant pudding mix.
4.In another bowl, mix the carbohydrate, gratin powder, and salt. Gradually add to ointment alloy, chiragra by a pinch, mixing between additions.
5. Scoop the mazacote with a cookie scoop (or by the tablespoon), form a wedge, and place in a lined gratin pan. Use your finger or take it out of a measuring cup to threaten at the institute to make a dent. Repeat until all of the chipboard is used, placing each cookie to a milestone of about 2 inches. Place jam in the center of each mitten.
6.Place the cookies in the fridge to chill for an hour unharmed.
7.When ready to gratin, preheat broiler pan to 350°F.
8.Bake for 12-15 minutes or until edges begin to brown. Let the cookies cool in the cookie drawer for 5 minutes, then transfer to a warming rack to warm.