Vanilla Finger Cookies
It is a very good recipe for cookies that are made with the help of a mincer or other shapes. It is very important that these cookies keep their shape, they do not swell too much when baked. They are very good, crunchy, with a light buttery flavor - I usually make them for Christmas or Easter, but also when I want to caress my little girl with some homemade sweets. These cookies are among her favorite sweets.
If you don't have a cookie press with your mincer (but I'd recommend you get one - if you haven't yet - one of those with cookie, sausage and pasta accessories) you can simply cut them with a knife or make them with other forms for biscuits.
Put the butter in a saucepan and melt it over low heat.
In a bowl put the egg yolks and sugar, mix well with a whisk or spoon.
Then add the melted butter and a little cooled, mix well.
Next comes the sour cream, stirring alike.
Add vanilla or vanilla sugar, stir.
Add flour and baking powder and start kneading the dough.
Here is a picture of the dough in "becoming" :) You should know that it is a pleasant, soft and non-sticky dough.
Knead the dough a little on the table with a little flour.
Cover with foil and leave in the fridge for about 30 minutes - or do it in the evening and leave until you have time to make it on the 2nd day.
Next I will show how to make biscuits with the accessory for the mincer. If you don't have it, make it simpler, roll out a 7-8 mm thick dough cake (the dough is a bit hard after the fridge, so in this case it would be better to keep it less cold), and cut with some shapes. (flowers, stars, etc.).
So for the mincer - cut the dough into small and long pieces to fit in the machine.
This is what the biscuit accessory mounted in the mincer looks like.
Start the machine, put a piece of dough, press with one hand and hold the biscuits that are formed with the other. Continue like this until you make all the dough.
Here I made some longer slices which I then cut. The dough is non-sticky and fits very well when molded.
I cut them into smaller biscuits and put them on an oven tray lined with baking paper.
Place the tray in the oven at an average temperature of 180-200 degrees.
Leave them in the oven until they start to brown underneath, do not let them redden too much. It should be just light pink - take it out of the oven and let it cool completely.
It is kept even for 2 weeks in a dry place, in a bag or jar.
I searched for a long time for such a recipe for vanilla biscuits and I also found it in my native village, at a neighbor's - so the ideal and perfect recipes can be found anywhere you want. I said to put it on the site at least so as not to lose the sheet I wrote, and maybe if someone has this accessory for cookies to use it.
The cookies look great and taste great.
Good appetite!
