Mexicanske Bryllupskager
Disse smuldrede, sandede, nøddefulde cookies bliver næsten altid rullet to gange i konditores sukker efter bagning, hvorfor der er så lidt sukker i dejen.
Kilde: Hverdagsmad, marts 2006
Samlet tid
Forbered
Udbytte
Disse smuldrede, sandede, nøddefulde cookies bliver næsten altid rullet to gange i konditores sukker efter bagning, hvorfor der er så lidt sukker i dejen.
Kilde: Hverdagsmad, marts 2006
Forbered
Udbytte
Landen
26.04.2023 @ 23:32
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“These crumbly, sandy, nutty cookies are almost always rolled twice in confectioners sugar after baking, which is why there is so little sugar in the dough. Source: Everyday Food, March 2006 1 hour 30 minutes 30 minutes Makes 24 cookies Total time Preparation Yield Ingredients 1 cup pecan halves 1 cup all-purpose flour, spooned and leveled 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup confectioners sugar Directions 1. In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; chill until firm, 30 to 60 minutes. 2. Preheat oven to 325 degrees. Slice off and roll dough into balls, each equal to 1 level tablespoon. Place 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around the edges, 20 to 25 minutes. 3. Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.”