Creams and Fillings
Dough
2 cups of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
3/4 cup of room temperature butter
1 cup of sugar
1 large egg
1/2 teaspoon of vanilla extract
Fillling
500g of strawberry or raspberry ice cream
To Dust
4 cups of confectioner's sugar
Acessory
Cookie cutter in the shape of a number 4
Creams and Fillings
Dough
2 cups of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
3/4 cup of room temperature butter
1 cup of sugar
1 large egg
1/2 teaspoon of vanilla extract
Fillling
500g of strawberry or raspberry ice cream
To Dust
4 cups of confectioner's sugar
Acessory
Cookie cutter in the shape of a number 4
Preparation
Dough
1
Mix the flour with the salt and baking soda
In a stand mixer, beat the butter with the sugar until it becomes light and fluffy
Add the egg and vanilla extract
Combine the dry ingredients and mix well
Make two disks, cover them with plastic wrap and refrigerate for at least 3 hours
2
Preheat the oven to medium temperature
On a smooth surface dusted with flour, open one of the dough disks, cut it with a cookie cutter, place the cut dough on an ungreased baking sheet, leaving a 1.5cm gap between each piece
Do the same with the remaining dough
If the dough becomes too soft, refrigerate for half an hour
3
Bake for 8 minutes or until the edges are golden brown
Remove from the oven and let it rest for a minute
Remove the cookies from the baking sheet with a spatula and let them cool down
Assembling
Fill the cookies with ice cream
Dust with confectioner's sugar
Serve.
