Dry Paste Cookies

Name: Dry Paste Cookies
Prep time: 90 min
Yield: 40
Cuisine: Internacional
Ingredients: 400 grams flour; 100 grams cornstarch; 100 grams icing sugar; 1/2 teaspoons cinnamon; 80 grams honey; 250 grams lard; 2 egg yolks; 100 grams dulce de leche, decoration; 50 grams jam, decoration; shredded coconuts, decoration; 75 grams chocolate

Mariela Irene Arteaga Rietveldt

Little cookies that can be made for any occasion, like an afternoon tea with friends.

Reviewed by Editorial Team of Kiwilimón

Published: 22-03-2013

Preparation

1h 30 mins

Low

Place the flour, starch, cinnamon, and sugar in a bowl, sifted. Add the butter cut into cubes and work with a cornet or a fork until it becomes sandy. In a well, add the egg 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, as the dough has a high fat content and if we worked with our hands, it would stick and be uncomfortable, and also not hygienic. When all the ingredients are combined (without kneading), let the dough rest in the refrigerator for 1/2 hour. Roll out the dough on a lightly floured surface with a rolling pin, leaving the dough with a thickness of 5 mm (somewhat thick). Cut with various shaped molds. Arrange the pieces on a tray and bake at 200º until the base of the dough is golden brown, while the top should remain white. Let cool and decorate to your liking. This recipe yields one kilogram of dry dough.