As the name suggests, they are simple, very suitable for cutting into shapes and decorated with different glazes, and you can even make them Christmas tree decorations. According to Alton Brown's recipe, they are very tasty for some simple cookies. Some can be glazed with coffee icing (according to the recipe of Jade by Laurentiis), others can be decorated with orange icing and coconut.

 

Ingredients:

 

3 cups (300 gr) flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks, 226 gr) butter at room temperature

1 cup (200 gr) sugar

1 beaten egg

1 tablespoon milk

powdered sugar for flattening powder and rolling pin

 

 

Method of preparation:

 

Sift together the flour, baking powder and salt. Beat the butter and sugar separately until they are creamy. Add the egg and milk and beat to incorporate. At low speed, add the flour mixture and mix only until everything is incorporated. Divide the crust in two, wrap each in plastic wrap and refrigerate for 2 hours. Because many cakes come out, you can freeze one part and thaw it in the refrigerator.

 

Meanwhile, the oven is heated to 190 degrees Celsius (375 Fahrenheit). Prepare 1-2 trays, greased with butter or lined with parchment paper.

 

Remove part of the coca from the fridge, sprinkle powdered sugar on the board and on the surface, and spread the coca in a 1/2 cm thick sheet. If it's too cold, work it a little in your hands, but don't let it get too hot. After each stretch, move the shell so that it does not stick. Cut the desired shapes and place them on the prepared tray, leaving space between the cakes. If after cutting the shell has heated up too much, put it back in the fridge for 20-30 minutes.

 

Bake in the hot oven for 7-9 minutes, when they brown very little on the edges. Rotate the tray halfway. Leave the cookies in the pan for 2-3 minutes, then move them on a grill to cool completely. If you have a spatula to move the cookies, it will help, they are quite fragile when they are hot. After they have cooled, they are decorated according to their preference with icing. Store in a closed container for up to 1 week.

 

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