Russiske te kager

Rolling disse klassiske julekager i pulveriseret sukker en gang, mens de stadig er varme og igen, når de er helt afkølet sikrer deres sneboldlignende udseende.

1 time 20 minutter

30 minutter

Gør 4 dusin

Samlet tid

Forbered

Udbytte

ingredienser

2 kopper ubleget almindeligt mel
1 kop mandelmel
1 tsk kosher salt
2 stikker usaltet smør (1 kop), stuetemperatur
1 1/2 kopper konditori sukker, opdelt
1 tsk ren vanille ekstrakt
2 spsk mandel likør, såsom amaretto

Kørselsvejledning

1.

Forvarm ovnen til 325 grader med stativer i de øverste og nederste tredje positioner.
2.

I en medium skål, visp sammen mel og salt. Sæt til side.
3.

I skålen af en stand mixer udstyret med paddle fastgørelse, eller i en stor skål med en elektrisk hånd mixer, creme smør og 1/2 kop sukker på mellemhøje indtil lys og fluffy, cirka 2 minutter. Slå i vanilje og mandel likør indtil den er helt kombineret. Tilsæt melblanding; slå indtil kombineret.
4.

Brug 1 afrundet teske dej pr. Cookie, rul ind i bolde med håndfladerne. placere på to pergament-foret bagning plader, 1 tomme fra hinanden. Bages, roterer halvvejs igennem, indtil cookies er indstillet og bare drejer guld rundt om kanterne, ca. 16 minutter.
5.

Fjern fra ovn og lad koge køle lidt på bagpladerne, ca. 5 minutter. I mellemtiden tilsættes resterende 1 kop sukker til en medium skål. Når du er kølig nok til at håndtere, rul et par koger ad gangen i sukkerskålen til overtræk. Overfør til et stativ til afkøling helt, ca. 30 minutter. Rul kager i sukker igen, indtil det er grundigt belagt. Cookies kan opbevares i en lufttæt beholder ved stuetemperatur i op til 5 dage.

One Comment

Conner
27.04.2023 @ 01:31

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

Rolling these classic Christmas cookies in powdered sugar once while they are still warm and again when they are completely cooled ensures their snowball-like appearance. 1 hour 20 minutes 30 minutes Makes 4 dozen Total time Prep Yield Ingredients 2 cups unbleached all-purpose flour 1 cup almond flour 1 tsp kosher salt 2 sticks unsalted butter (1 cup), room temperature 1 1/2 cups confectioners sugar, divided 1 tsp pure vanilla extract 2 tbsp almond liqueur, such as amaretto Directions 1. Preheat oven to 325 degrees with racks in the upper and lower thirds positions. 2. In a medium bowl, whisk together flour and salt. Set aside. 3. In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until completely combined. Add flour mixture; beat until combined. 4. Use 1 rounded teaspoon dough per cookie, roll into balls with palms of hands. place on two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around edges, about 16 minutes. 5. Remove from oven and let cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in sugar bowl to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.