My Easter Cookies

Yordanka KovachevaYordanka Kovacheva
Author
3k316k447
Nadia Galinova
Translated by
Nadia Galinova
My Easter Cookies
Image: Yordanka Kovacheva
1 / 9
04/12/2023
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
12
"Treat yourself to an extra festive scent with these oh-so-delicious cookies"

Ingredients

  • flour - 1.1 lb (500 g) + about 1 handful for kneading
  • lard - 3.5 oz (100 g)
  • sugar - 7 oz (200 g) + for sprinkling
  • vanilla sugar - 0.3 oz (10 g)
  • lemon peel - from 1 pc.
  • rum - 1 tbsp.
  • yogurt - 3 tbsp. with a tip
  • eggs - 2
  • ammonia soda - 0.35 oz (10 g)
  • baking soda - 1/2 tsp.
measures

How to make

Prepare all the products (at room temperature). Grate the lemon peel on a fine grater, covering only the yellow part. Pour the two types of soda into the yogurt and mix, let it activate. Beat the eggs with a wire whisk along with the two types of sugar (save one yolk).

Sift the flour twice and make a well into which you pour the mixed milk, eggs, rum, melted butter and lemon peel. Knead a smooth dough. There is no need for long kneading, just as long as necessary to make the dough non-sticky. Sift flour until you achieve it.

Form it into a ball, grease it and let rest for 30 minutes to 1 hour. Then roll it out into about 4-5 mm thick crust and cut out your cookies. Place in a baking pan covered with baking paper or grease it. There should be space between the cookies.

Spread them with a beaten egg yolk with a little oil and water and sprinkle each with sugar. Bake in a preheated oven at 370°F (190°C) without a fan until they become golden.

This dose makes 3 standard oven trays.

Tasty, crunchy and their smell reminds us of Easter!

Enjoy!

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