I found that I had to leave these cookies in the oven for another 5 minutes as they weren't cooked properly in the middle. Also, I think I could've added some more vanilla sugar and I don't know why my icing wasn't white. It stayed clear.
DOUGH:
- 75g margarine
- 50g icing sugar
- 3 egg yolks
- 1/2 an egg
- 1/2 packet of vanilla sugar
- pinch of salt
- 25g ground walnuts
- about 1 1/2 cups flour
GLAZE:
- 1 tablespoon apricot jam
- 50g icing sugar
- 1/2 - 1 tablespoon warm water
- halves of walnuts to decorate
1. Whisk the margarine, yolks, egg, vanilla and salt until foamy.
2. Add the walnuts and mix in the flour.
3. Make balls walnut sized and place onto a greased oven tray.
4. Bake for 20 minutes at 150-175 degrees celcius.
5. FOR THE GLAZE: Press the jam through a sieve. Brush or spoon the jam over the warm cookies.
6. Mix the icing sugar and water together and drizzle on top once the jam has dried.
7. Place 1/2 a walnut on top. It should stick.
DOUGH:
- 75g margarine
- 50g icing sugar
- 3 egg yolks
- 1/2 an egg
- 1/2 packet of vanilla sugar
- pinch of salt
- 25g ground walnuts
- about 1 1/2 cups flour
GLAZE:
- 1 tablespoon apricot jam
- 50g icing sugar
- 1/2 - 1 tablespoon warm water
- halves of walnuts to decorate
1. Whisk the margarine, yolks, egg, vanilla and salt until foamy.
2. Add the walnuts and mix in the flour.
3. Make balls walnut sized and place onto a greased oven tray.
4. Bake for 20 minutes at 150-175 degrees celcius.
5. FOR THE GLAZE: Press the jam through a sieve. Brush or spoon the jam over the warm cookies.
6. Mix the icing sugar and water together and drizzle on top once the jam has dried.
7. Place 1/2 a walnut on top. It should stick.
No comments:
Post a Comment