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Prep Time: 1 Minutes Cook Time: 8 Minutes |
Ready In: 9 Minutes Servings: 70 |
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Plain and simple. 1/2 hour chilling time is in the prep time. Ingredients:
250 g flour |
100 g fine sugar |
1 egg yolk |
1 tablespoon rum |
1/2 lemon zest |
200 g unsalted butter, cubed |
1 egg yolk, to wash |
Directions:
1. Sift flour on counter and make a well.
2. Add 1 yolk, sugar, rum and the zest of 1/2 lemon into the well.
3. Mix ingredients in the well.
4. Add cubed butter on the flour.
5. Incorporate everything quickly working from the outside in and with as less hand contact as possible (using a knife or a pastry cutter).
6. Knead swiftly to form a smooth dough.
7. Wrap in foil and let rest in the fridge for 1/2 hour.
8. Preheat oven to 190°C.
9. Lightly grease cookie sheets.
10. Roll dough thinly (1/2 cm .3/16 inch).
11. Cut with simple cookie cutter (heart, crescent etc 1 1/2 - 2 inches big).
12. Put on cookie sheet, spaced 2 inches apart.
13. Beat remaining yolk and brush cookies.
14. Bake on middle rack for 8-10 minutes until golden.
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