From Poland 🙂 Must try to see if it works with the embossing rolling pin I bought.
230 g room temperature butter
175 g confectioner’s sugar
1 room temperature egg
1.5-3 tsp extract
1 tsp salt
400-425 g all purpose flour
- Cream butter and sugar.
- Add eggs and extract.
- Mix well.
- In second bowl, sift together dry ingredients.
- Add dry ingredients to wet ingredients.
- Roll, emboss and cut cookies into desired shapes, dusting with flour as necessary.
- Bake at 200 C / 400 F for 7 – 8 min until tops appear dry rather than shiny.
NOTE: To emboss, don’t use leavener in your recipe or the design will disappear after baking.
NOTE: flour rolling pin before use for best results.