Konjakskransar Recipe
Ingredients
| Cake flour | 3 Cup (16 tbs), sifted | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/2 pound sweet butter | ||
| Cognac | 3 Tablespoon | |
Directions
Sift the flour, sugar, and salt into a bowl.
Cut in the butter until the mixture resembles coarse meal.
Sprinkle the cognac over the mixture, a tablespoon at a time, mixing with a fork until the mixture holds together, adding additional cognac if necessary.
Press the dough together to form a ball.
Chill the dough until it can be handled easily.
Pinch off a piece of the dough, using about a rounded teaspoonful.
Roll out with your hands on an unfloured surface into pencil-like strips about 8 inches long.
Pull the ends together, side by side, then twist the two together like twine.
Shape into a ring, pinching the ends securely.
Place on a ungreased baking sheet, about an inch apart.
Bake in a 375° oven for 5 to 7 minutes, or until set.
They should remain white.
Cut in the butter until the mixture resembles coarse meal.
Sprinkle the cognac over the mixture, a tablespoon at a time, mixing with a fork until the mixture holds together, adding additional cognac if necessary.
Press the dough together to form a ball.
Chill the dough until it can be handled easily.
Pinch off a piece of the dough, using about a rounded teaspoonful.
Roll out with your hands on an unfloured surface into pencil-like strips about 8 inches long.
Pull the ends together, side by side, then twist the two together like twine.
Shape into a ring, pinching the ends securely.
Place on a ungreased baking sheet, about an inch apart.
Bake in a 375° oven for 5 to 7 minutes, or until set.
They should remain white.
Chef
