Butter cookies
10 servings
90 minutes
Sponge cookies are a classic of European baking, combining the tenderness of butter and the subtle aroma of vanilla. This treat has a long history, being popular among aristocrats and commoners for its simplicity and exquisite taste. The light, crispy dough infused with the sweetness of sugar and rich notes of cognac makes each cookie truly cozy. It perfectly complements tea time, harmonizing with hot beverages and creating an atmosphere of warmth. It is served as a standalone dessert or paired with fruit jams and chocolate. The simplicity of preparation makes it an excellent choice for home baking, while its refined taste remains timeless.
1
Beat softened butter, sugar, vanilla sugar, cognac, and egg yolks into a foam, mixing in the flour.
- Butter: 200 g
- Sugar: 125 g
- Vanilla sugar: to taste
- Cognac (brandy): 2 tablespoons
- Egg yolk: 3 pieces
- Wheat flour: 275 g
2
Put the dough in the refrigerator for 1 hour. Then roll it out to a thickness of 4 mm and cut out cookies with a cutter. It should yield about 50 pieces.
3
If desired, brush the cookies with a mixture of egg yolk and condensed milk. Bake for about 10 minutes at 180 degrees.
- Egg yolk: 3 pieces
