Butter Crunch

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Posted by admin | Posted in Vegetables | Posted on 26-11-2009

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Butter Crunch
Where can I find a recipe for butter cookies Linden crisis?

I love love these cookies, I add to my book of recipes. Im looking for the most basic recipe, the next closet please!

Butter Crunch Cookies 2 1 / 2 cups all-purpose flour 2 tablespoons flour cornstarch 3 / 4 teaspoon baking powder 1 / 2 teaspoon baking soda 1 / 2 teaspoon salt 1 / 2 cup powdered sugar 3 / 4 cup sugar 3 / 4 cup sugar brown 3 / 4 cup unsalted butter, room temperature 1 / 2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon corn syrup 1. Preheat oven to 325 ° F. 2. In a medium bowl, sift flour, corn starch, baking powder, baking soda, powdered sugar and salt. 3. In a small much less iron skillet, melt 1 / 4 C butter and 1 / 2 C sugar over low heat, until it is bubbly and thick. Let this mixture cool for one minute (no more) and then poured into a baking pan that has been lined with parchment paper to cool a few minutes. 4. When is enough cold, (and still a little flexible) is off tiny pieces with a heavy sharp knife, or perhaps a clean screwdriver. It will be hard work, but will a small muscle, and the reward of knowing that your browser will be so good, you do not mind all the work! 5. Now, in a large bowl, whisk the remaining sugar with the remaining butter until it is light and fluffy. Add the egg and mix again. Add vanilla and corn syrup, mixing until combined. 6. Then add flour mixture a little at a time, until completely incorporated. With a wooden spoon, add the cooled pieces of candy, distributed uniformly throughout mass. 7. Refrigerate the dough for about 30 minutes, or freeze for 15. When it is cold, roll out 1 dough 1/2-inch balls, and be careful, the pieces of candy, probably will be very sharp! Place the dough balls 2 1/2-inch apart on a ungreased cookie sheet and bake for 9.11 minutes, making sure not too brown. Should be very light on top and golden on the bottom. 8. After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire rack cooling, about 7-8 minutes or until caramel is set.

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