Sheridans Liqueur Cookies
4 servings
70 minutes
Cookies with 'Sheridans' liqueur are a refined combination of delicate dough and the rich creamy-vanilla aroma of the liqueur. This dessert embodies the spirit of Spanish cuisine, where alcohol is often used to add depth to flavors. The 'Sheridans' liqueur, known for its creamy and coffee flavor duo, adds tenderness and a light sweetness with a noble touch to the cookies. The shortcrust pastry becomes soft and crumbly thanks to butter and egg yolks, while its golden crust melts in the mouth. Such cookies are served with morning coffee or as an evening treat with dessert wine. They not only delight in taste but are also aesthetically pleasing – with elegant patterns and holes, resembling a small piece of culinary art.
1
Whip the butter with sugar and salt until creamy. Add the liqueur, milk, and mix thoroughly.
- Butter: 125 g
- Sugar: 100 g
- Salt: pinch
- Liqueur ""Sheridans"": 50 ml
- Milk: 50 ml
2
Add two yolks and a little flour (to prevent the dough from separating). Mix well.
- Egg yolk: 2 pieces
- Wheat flour: 360 g
3
Add the remaining flour with the baking powder and knead a smooth, soft dough. The dough should be soft, pliable, and not stick to your hands. Refrigerate for 20-30 minutes.
- Wheat flour: 360 g
- Dr. Oetker baking powder: 10 g
4
Roll out the dough and cut circles with a glass. Make a smaller circle imprint in the center.
5
We make holes with a cocktail straw. It can be four or two.
6
Place on a baking sheet lined with parchment paper and send to a preheated oven at 180 degrees for 15-20 minutes, or until the cookies turn golden. It all depends on your oven.