SAN PELLEGRINO COOKIES
187 g butter [0.412 lb]
260 g sugar [0.573 lb]
155 g milk [0.342 lb]
6,25 g ammonia for cakes [0.014 lb]
6,25 g baking powder [0.014 lb]
3 egg yolks
625 g flour [1.378 lb]
salt, vanillin, honey
Heat gently, over low heat, the butter, milk, sugar and vanilla for cakes.
Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands.
Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes.
Knead for a few minutes.
Place the dough in a transparent paper and let rest in the refrigerator.
After 3 hours, remove the dough from the refrigerator. Work with your hands to soften it and then roll it out with a rolling pin.
At this point, with a mold, form half-moons.
Put the cookies on a baking pan (with parchment paper) and bake for 20 minutes at 200 degrees [392 f].
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