Cold and rainy days at the end of the May? Gods, help me.
I really don’t like rain when it’s supposed to be sunny and warm, so whenever this happens – I tend to bake cookies and eat some serious amounts.
Lucky for me, my friend is having her birthday today so I won’t be eating all of them by myself.
250 grams (1 ¼ cups) white sugar 3164kcal 400UH 38P 192M
220 grams (1 cup) butter
2 teaspoons vanilla extract
320 grams (2 1/2 cups) all-purpose flour
2 teaspoon baking powder
1 teaspoon of salt
You might want to prepare ganache frosting one to two hours before baking cookies and put it in the fridge. I always want to be sure that my ganache is thick before I pipe it onto my cookies.
So, when you’re ready to make cookies, start with preheating your oven to 180° C (350° F). Use mixer to cream together butter and sugar until it is nice and pale. Mix in 1 egg and vanilla extract.
Add flour, baking powder, strawberries and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is incorporated. Using small or medium scoop/spoon, form dough balls and place them on a cookie sheet lined with parchment paper 5 cm (2 inches) apart from one another. Be sure not to flatten the dough. Bake for 12-14 minutes until the surface of each cookies have a cracked like texture and slightly golden color. Remove from oven and allow cookies to cool on the cookie sheet for 10 minutes, then transfer them on a cooling rack.
Once they’re cooled, pipe some ganache frosting on one side of your cookie, then place another one on frosting. (Or put ganache into nice small bowl and dip your cookie.)
Nutrition (whole batch)
Calories: 3164 kcal
Carb: 400 g
Protein: 38 g
Fat: 192 g