Instructions:
Activate the Yeast:
In a small bowl, pour 80 ml of warm water.
Add a teaspoon of sugar and 7 grams of dry yeast.
Mix thoroughly and leave for 5-10 minutes until the mixture is frothy, indicating the yeast is active.
Prepare the Butter Mixture:
In a large bowl, mix 250 grams of softened butter with 80 grams of sugar and a teaspoon of vanilla extract.
Beat with a mixer until a fluffy mass is formed.
Incorporate the Eggs:
Add the eggs to the butter mixture one at a time, beating each one thoroughly before adding the next.
Combine with Yeast and Flour:
Pour in the yeast mixture into the butter-egg mixture.
Gradually add 550 grams of flour, kneading until a smooth dough forms that does not stick to your hands.
Roll and Cut the Dough:
Roll out the dough on a lightly floured surface into a rectangle approximately 10-15 mm thick.
Sprinkle the surface with additional sugar and lightly press it with a rolling pin to adhere the sugar.
Cut the dough into rectangles.
Bake the Cookies:
Place the cut cookies on a baking sheet, leaving space between each piece.
Let the cookies rise for 15-20 minutes.
Preheat the oven to 180°C (350°F).
Bake the cookies for 15 minutes or until they are light golden brown.
Cool and Serve:
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve with tea, coffee, or your favorite beverage. For an extra treat, try them with raspberry jelly.
Tips:
Make sure your butter is softened to room temperature for easy mixing.
The dough should be smooth and elastic but not sticky. Adjust with a little more flour if necessary.
Pressing the sugar into the dough with a rolling pin ensures an even coating and adds a delightful crunch.
This recipe yields two trays of delicious cookies that combine the fluffiness of yeast dough with the crunchiness of shortbread. Enjoy baking and sharing these delightful treats!
