Hair Dye Lasts For A Month

Cherry Thumbprint Cookies (Martha Stewart # 29)

Outside taste really good and their both sandy texture, crisp and tender , I really liked these cookies for their final aesthetic . A alternation of layer of biscuit and jam fine lines .

For the garnish , I contented myself with a simple cherry jam to simplify things.

course, they can prepare with another jam as the cherry, however, I think it's important to keep a jam in the color well marked for its fine lines may well be the final.

The cornmeal gives them texture and well sanded edge sel that tickles the taste buds on time is very pleasant in the mouth.

P. 203

≈ 20 quantities

(proportions divided by 2 compared to the original recipe)

recipe from Martha Click HERE

90 g flour

30 g corn flour

1 / 2 teaspoon baking powder

a pinch of salt sel

1 / 2 tsp of natural vanilla extract vanilla powder

60 g butter t ° amabiante

100 sugar

a small egg

Trim:

60 g of dried cherries

QS cherry jam ( I recommend a jam (Preferably home) quality that is to say, with more fruit than sugar ... )
1 teaspoon sugar

few drops of almond extract natural

Prepare Filling: Coarsely chop dried cherries with jam and sugar in a mixer. Pour into a saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and add almond extract. Cool .

Combine flour, cornmeal, baking powder, sea salt and vanilla powder.

Cream butter and sugar in a food processor on medium speed until the mixture is pale and frothy .

Add egg and mix well to incorporate well.

Add the flour and work until a homogeneous mixture.

Divide dough into 4 equal . Arrange on a lightly floured surface and spread each piece into rectangles 5 / 15 of 5 mm . Place rectangles on a baking sheet lined with parchment paper and book plate freezer 30 minutes to firm dough.
Spread a layer of cherry jam on one of the rectangles of dough. Cover with second dough rectangle and spread a new layer of jam and so on. Finish by placing the last rectangle of dough without covering jam. Yarrow Place and mounted in the freezer for 1 hour .

Preheat oven to 180 °

Cut millefeuille 5 mm slices thick and place on a baking sheet lined with parchment paper, spacing them at least 6 cm because they will spread much while cooking.

Bake 12 minutes until lightly browned .

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within 2 weeks .