1 cup of unsalted butter, at room temperature
1 1/3 cups all-purpose flour
1 large egg or 2 small eggs
1 tablespoon freshly brewed coffee cream or milk
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast, instant or rapid rise
3 tablespoons all-purpose flour for dusting
For the flavors
2 vanilla beans, about 10 cm each
1/2 teaspoon freshly grated ginger
1/2 teaspoon lime zest
2 tablespoons raisins, chopped
1 cup of unsalted butter, at room temperature
1 1/3 cups all-purpose flour
1 large egg or 2 small eggs
1 tablespoon freshly brewed coffee cream or milk
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast, instant or rapid rise
3 tablespoons all-purpose flour for dusting
For the flavors
2 vanilla beans, about 10 cm each
1/2 teaspoon freshly grated ginger
1/2 teaspoon lime zest
2 tablespoons raisins, chopped
Mix together the butter, sugar, egg, coffee cream, flour, salt, and yeast until a dough forms
Divide the dough into four equal parts
In each part, add an option for flavor
Knead lightly to combine
Place each piece of dough on parchment paper, roll into a log about 5 cm in diameter
Secure the ends with parchment paper
Refrigerate for at least one day or up to two weeks
Remove from refrigerator, slice thinly, and place in a baking dish lined with parchment paper
Dust with sugar
Bake in a preheated oven (190°C) for about 5 minutes or until lightly golden
Yield: About 100 cookies
Note: The dough logs can be frozen for up to three months.
