As I have recently acquired new molds for the cookies and cutters for tarts, I did not see Lora usarle.Oggi seemed very suitable, since my cake was starting to run out at home and my sister languished lack of some sweet (because it is attached to the sponge that I used). Here are my cookies and tarts with apricot jam.
250g flour
100 g of sugar
150 g butter, melted 2 egg
1 tablespoon baking
apricot jam
chocolate
a mound the flour on a wooden surface, and melt the butter over low heat . In a bowl mix the yolks, sugar and butter, then add them to the flour with the lievito.Impastate until a smooth paste stand for half an hour in liscia.Lasciatela frigo.Se want to get the tart, roll out the dough and then place it on buttered tins, so that it adheres to the walls of stampini.Con a rolling pin, cut the dough flush of stampi.Bucate the bottom with a fork and fill them with beans in aluminum foil, so that the fund does not grow troppo.Infornate at 180 degrees for about twenty minuti.Lasciate to cool and then the mold and fill with the jam you want confettura.Se before you even put bake, replacing it with the beans.
However, if you want to make cookies, bake at 180 degrees for 10 minuti.Per decorate melt the chocolate in a double and a cone of waxed paper formed the decorations desiderate.BUON APPETITE! !
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