Krakelingen Butter Cookies In The Shape Of 8 Food

KRAKELINGEN

Steps:

• In large mixing bowl, cut butter into flour till pea sized.
• Sprinkle 1 teaspoon water over 1/4 section of dough.
• Fluff that section with fork and push aside. Repeat with rest of dough in sections.
• Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate.
• Preheat oven to 375°.
• When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes.
• Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
• Bake for about 20 minutes or until slightly browning.

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

KRAKELINGE (SOUTH AFRICAN COOKIES)

Steps:

• Preheat oven 400°F.
• In bowl, cream butter and sugar. Beat in egg.
• Sift flour and baking powder together and stir into the butter mixture.
• Roll dough about 1/4 inch thick. Brush with the egg yolk, then sprinkle generously with sugar and then the almonds.
• Cut into narrow strips. Form each strip into a figure-8 shape.
• Bake on lightly greased baking sheet 8-10 minutes.

KRAKELINGEN (BUTTER COOKIES IN THE SHAPE OF 8)

Steps:

• Cut butter into flour.
• Gradually stir in water forming a dough similar to pastry.
• Cover and refrigerate overnight.
• Preheat oven to 375°F
• Cut dough in half.
• Sprinkle countertop or board with sugar to prevent dough from sticking.
• As you roll dough out into an oval, sprinkle sugar on top as needed to prevent from sticking to rolling pin.
• With a table knife cut 1/2-3/4" wide strip, connect ends, and twist into a figure eight.
• Place on ungreased cookie sheet.
• Bake until slightly golden brown on bottom.