Curd cookies look incredibly festive. Into the dough curd cheese intervenes in separate pieces, this the ingenuous way prevents the spread of dough when it blurred into a slurred spot, and lumps allow you to keep in shape when cutting down. In addition to this, it tastes great with notes of winter cranberries. If desired, red cranberries can be replaced grains of pomegranate. They will also look great on a white background. glaze, which also includes curd cheese. друзьями: 
Time: 3 час. 25 minutes Difficulty: easy. Quantity: 36 cookies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr butter, room temperature
- 1 tsp vanilla extract or vanilla paste
- 230 gr. cream cheese cream: 170 gr. room temperature, 60 column frozen
- 1.25 tsp salt
- 4 tbsp. powdered sugar
- 1 large egg yolk
- 3.5 tbsp. premium flour, plus additionally for sprinkles
- 2 tbsp. l whole milk, plus extra as the need
- Finely grated lime peel or finely chopped cranberries, for decoration (optional)
- Special equipment: a volume for an ice cream spoon 30 ml (not necessary)
Recipes with similar ingredients: premium flour, sugar powder, eggs, milk, vanilla paste, cream cheese
Recipe preparation:
- Place the grate in the center of the oven, which preheat to 160 ° C. Cover the pan with parchment.
- Combine butter, vanilla, 110 g in a large bowl. cream cheese cream at room temperature and 1 tsp. salt. Whisk electric mixer at medium speed until creamy consistency (approximately 1 minute). Pour 2 tbsp. powders. Whisk until pale color and splendor (about 3 minutes). Add egg yolk. Whisk until smooth, then add flour and whisk at low speed only until the dough is gathered in single mass.
- Remove the cream cheese from the freezer and chop 0.6 cm cubes. Add them to the dough, stirring quickly. silicone blade so that they are evenly distributed. Put the resulting mass in the refrigerator for 1 hour.
- Using a 30 ml ice cream spoon. or helping yourself 2 tablespoons, form 12 servings of dough. Roll them up balls and lay on a prepared baking sheet, placing on an equal distance from each other. Lightly sprinkle flour on the bottom of the measuring glasses with a volume of 1/2 tbsp. Use it to flatten each cookies per disk approximately 1 cm thick. Recoat the surface of the glass with flour after pressing each ball out test.
- Bake by turning the pan in the middle of cooking until cookies will not set, but will still be pale, and barely brown (20-24 minutes). Let the food cool on the baking sheet in for 1 minute, then move to a wire rack to cool completely. Repeat the same with the remaining test.
- Meanwhile, combine the remaining 60 g in a medium bowl. cream cheese at room temperature, 2 tbsp. powder and 1/4 tsp salt. Beat with an electric mixer at low speed until the mixture will not turn into a thick paste. Pour in milk and slowly mix until a thick glaze forms.
- When the cookie has cooled, dip it in the upper surface of glaze and lift, letting the excess drain. Then flip side up and place on the wire rack. If icing too thick, add another 1 tsp. milk to make her more liquid.
- If desired, sprinkle cookies with cranberries or lime zest: do this while the surface of the product is still wet. Give the glaze freeze before serving (at least 10 minutes). Store cookies in sealed container, laid out in a single layer, not more than 5 days.
