Pencil Cookies
Baking and Desserts • European
Description
Natural colorants: carrot juice, beet juice, spinach, cocoa or coffee, blueberries, blackberries, and red cabbage.
Ingredients
- Butter 5 oz
- Wheat Flour 10 oz
- Sour Cream 1 tablespoon
- Salt ⅓ teaspoon
- Powdered Sugar 5 oz
- Whole egg 2 pieces
- Vanilla salt ½ teaspoon
- Red Food Coloring to taste
Step-by-Step Guide
Step 1
Cream the softened butter with powdered sugar.
Step 2
Add the yolk, sour cream, vanilla sugar, and salt.
Step 3
Gradually add the sifted flour; I used slightly less than 250 g. The dough should be soft, elastic, and not stick to your hands.
Step 4
Divide the dough into 2 parts: 1/3 and 2/3.
Step 5
Roll out the larger part into a rectangle about 15 cm wide. Cover with plastic wrap and refrigerate for 1 hour.
Step 6
Divide the smaller part according to the number of colors of food coloring. Mix the coloring into the dough. I had to dilute the coloring with liquid according to the instructions, using half a teaspoon of water for each color.
Step 7
Roll the dough into thin ropes, as thin as possible. This is not easy; the dough tends to tear. Place in the refrigerator.
Step 8
Take out the rectangular sheet of dough and brush it with beaten egg.
Step 9
Cut the dough into strips. The width depends on how thinly you rolled the rod; I cut them 3 cm wide, as I couldn't roll the rod very thin.
Step 10
Now place the colored rod on the strip of white dough and roll it up. It is easier to roll using the wrap (as done with roulades). Roll tightly, ensuring there are no gaps between the rod and the white dough.
Step 11
Brush the top with beaten egg. Place on a baking sheet lined with parchment paper.
Step 12
Bake at 390°F for 15-20 minutes.
Step 13
Allow to cool completely, and only then can you gently 'sharpen' the pencils.
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