-200 gr margarine or butter
-1 cup of sugar
-3 cups flour
-1/4 tsp soda
-1/2 tsp vinegar or lemon juice
Melt butter or margarine over low heat.
While melting butter, in a separate bowl, beat eggs and sugar with a mixer.
Add the butter and whisk again.
Add some flour. Dip off the soda: Soda the soda and drip in a spoonful of vinegar or lemon juice. Wait until the mixture stops foaming and sizzling, and pour the resulting liquid into the dough. Add more flour until soft, but not sticky dough.
Divide the dough into 2 unequal parts. Put the smaller one in the freezer, wrapping it in cling film.
Put a large part on a baking sheet, flattening it to a thickness of about 0.5 cm. While the smaller part of the dough freezes, I usually put the baking sheet with most of the dough in the refrigerator.
After 20-30 minutes, remove the baking sheet and grease the dough layer with any thick jam.
Take out the dough that was in the freezer and rub it on a coarse grater over the jam.
Place the oven preheated to 180ºC for 15–20 minutes. Cookies should be slightly reddened on top.
Remove the baking tray from the oven, let stand 10 minutes and cut the layer directly on the baking sheet with a sharp knife. You can cut diamonds, stripes, as you wish.
When cool, carefully remove the cookies from the pan.
Well kept in a closed tin.
Categories: Christmas Desserts