I already told you how much I like making cookies, right? Just look here on the pan, there are tons of recipes! But then I saw people using Kitchen paper towels to line a cake pan (amazing idea). That’s right, you line the pan and throw the dough on top, you don’t need to grease it or anything and the cake comes out perfectly after baking. It was then that I thought: “it must work with cookies too”, and didn’t it? The recipe I used to test was this:
Ingredients:
- 1 cup (tea) of wheat flour;
- 1/2 cup (tea) of sugar;
- 60g cold unsalted butter or margarine for culinary use;
- 4 tablespoons of cold milk;
- 4 tablespoons of peeled or crushed almonds;
- Enough corn starch to remove it from your hands.
Mix the flour, sugar, butter and milk. Add the cornstarch until it comes together and doesn’t stick to your hands, finally add the almonds and mix well. Place the dough in the fridge for 20 minutes.
Line the baking tray with kitchen paper towel and place the shaped cookies on it.
Bake at 180º until the surface is lightly golden.
Remove the baking sheet from the oven and immediately “peel” the cookies from the paper towel. If they cool down they will stick together, so this step has to be very quick. Wait for it to cool before storing in a closed container. They last up to 1 month.
This post was offered by Kitchen, a brand of paper towel that is super absorbent, has a great price and helps me a lot in the kitchen!!!
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