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Cumin cookies with sugar crust
Description
I really love cumin pastries, and this cookie... well, it's just perfect, for my taste. And, again, from a series of one or two and you're done, everything I like. After the cookies have cooled, they become pleasantly crispy. The dough keeps well in the freezer, so some can be prepared right away, and some can be saved for later.
Cooking
Step 1
Preheat oven to 180 degrees. Line a baking sheet with parchment paper or grease with vegetable oil. I just lightly smeared my leaf with olive oil using a brush. Pour off about 2 tbsp. l. beaten egg, use the rest in the batter.
Step 2
Beat the butter and sugar in a mixer using the paddle attachment (if you have a stand mixer). Without stopping the mixer, pour in the egg. Then add flour mixed with salt and cumin seeds. Beat for another minute until the dough is smooth.
Step 3
Roll the dough into a ball, wrap in cling film and refrigerate for 20 minutes.
Step 4
Roll out the dough on a floured surface and cut out cookies with cookie cutters. Transfer the blanks to a baking sheet.
Step 5
Brush with the reserved egg and sprinkle with brown sugar. Bake cookies until golden (about 20-25 minutes).
Step 6
These are such ruddy hearts. The sugar melts and a delicious sugar crust forms on the cookies.
Ingredients
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