Butter Swirls Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 6 | |
| Salt | 1 Pinch | |
| Grated peel of 1/2 lemon | ||
| Sugar crystals | ||
| Grease bakirjg sheets. | ||
Directions
Sift flour into a large bowl; dot with butter.
Make a well in center of flour; add granulated sugar, 5 egg yolks, salt and lemon peel.
Knead ingredients to make a smooth dough.
Place in a pastry bag fitted with a plain nozzle.
Pipe S shapes at equal intervals onto greased baking sheets.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Beat remaining egg yolk and brush over cookies.
While egg yolk on cookies is still moist, sprinkle with sugar crystals.
If any sugar falls onto baking sheets, remove with a damp pastry brush to avoid burning.
Bake 8 to 10 minutes or until golden.
Cool on baking sheets about 5 minutes.
Remove from baking sheets with a spatula; cool completely on a rack.
Make a well in center of flour; add granulated sugar, 5 egg yolks, salt and lemon peel.
Knead ingredients to make a smooth dough.
Place in a pastry bag fitted with a plain nozzle.
Pipe S shapes at equal intervals onto greased baking sheets.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Beat remaining egg yolk and brush over cookies.
While egg yolk on cookies is still moist, sprinkle with sugar crystals.
If any sugar falls onto baking sheets, remove with a damp pastry brush to avoid burning.
Bake 8 to 10 minutes or until golden.
Cool on baking sheets about 5 minutes.
Remove from baking sheets with a spatula; cool completely on a rack.
Chef
