Mariela Irene Arteaga Rietveldt

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Recipe

Dry Pasta Cookies

Name: Dry Pasta Cookies
Prep time: 90 min
Cook time: 90 min
Yield: 40
Cuisine: Internacional
Ingredients: 400 grams flour; 100 grams cornstarch; 100 grams powdered sugar; 1/2 teaspoons cinnamon; 80 grams honey; 250 grams lard; 2 egg yolks; 100 grams dulce de leche, decor; 50 grams marmalade, decor; grated coconuts, decor; 75 grams chocolate

1h 30 mins

Low

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Mariela Irene Arteaga Rietveldt

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Cookies that can be made for any occasion, an afternoon tea with friends.

Ingredients

40 portions

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Preparation

Place the flour, starch, cinnamon and sugar in a bowl, sieved.

Add the butter cut in cubes and work with a cornet or a fork to form a sandblasting. In a hollow, add the yolks and liquid honey.

Mix everything and form a dough, For this step, it will be very useful to work with a cornet or a fork, since the dough has a lot of fat and if we worked with our hands, it would stick and besides being uncomfortable It would be unhygienic.

When all the ingredients are united (without kneading), let the dough rest in the fridge for 1/2 hour

Stretch the dough on the counter just floured with a rolling pin, leaving the dough with a thickness of 5 mm (something thick)

Cut with several forms molds. Place the pieces on a tray and bake at 200º until the base of the masses is golden, on top they must be white.

Let cool and decorate to your liking

This recipe yields a kilo of dry masses