Cookies
Description
The baking is simple and quick. This very easy yet delicious "Esmeralda" cookie can be made at home with absolutely any add-ins. Besides chocolate, dried fruits, dried berries, pumpkin seeds, and candied fruits work perfectly as well. This tasty and filling cookie is great for tea time or as a snack. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. The amount of butter can be reduced if desired, and the cookies will not turn out worse. It should be taken out of the refrigerator beforehand so that it softens and can be easily mixed with sugar.
- 2
Step 2
2. The mixture should be smooth and free of oily lumps.
- 3
Step 3
3. Carefully separate the egg whites from the yolks and beat them into a foam. Egg yolks are not used in this recipe for "Esmeralda" cookies to make the dough lighter and airier.
- 4
Step 4
4. Gradually add the beaten egg whites, carefully mixing the mixture.
- 5
Step 5
5. In this case, pure dark chocolate and pumpkin seeds are used as additives.
- 6
Step 6
6. Place them into the dough.
- 7
Step 7
7. Gradually add the sifted flour in small portions, stirring constantly.
- 8
Step 8
8. The dough should be soft, not stiff, and elastic. Wrap it in a bag or plastic wrap and refrigerate for about half an hour.
- 9
Step 9
9. Once the dough has cooled slightly, you can roll it out and cut it into circles using cookie cutters or a glass. "Esmeralda" cookies made at home can take absolutely any shape that comes to mind.
- 10
Step 10
10. Place the cookies on parchment paper or a baking sheet and put them in the preheated oven for 10-13 minutes.
- 11
Step 11
11. That's the entire simple recipe for "Esmeralda" cookies. Now let them cool slightly and serve to anyone who'd like some.