Vanillas

In the old good times, every housewife regularly mixed these simple cookies, small, white and round, which melted in the mouth. There are many recipes for preparing vanillas, but some rules have to be respected. First, in order to "dissolve" in the mouth, they must be saved with grease! The baking powder does not go to the baking powder, the dough should be left to "rest" before baking. They are baked in low heat, at a temperature of 180 degrees, for at least 20 minutes, and should remain white.The recipes for the preparation of vanillers are similar, the essence is to put twice the amount of flour from the amount of fat (to 250g of butter or margarine or 200g fat to 500g of soft flour), add a little sugar, one egg and one yolk and juice and bark lemon. The more varied variant contains ground walnuts or hazelnuts. A real old vanilla dressing is done with the smallest round-shaped modulus, so be it just one bite. Our grandmothers used this little antique scarf glass for this purpose.Components:
250gr butter or 200g fat
4 spoons of sugar
1 yolk and one whole egg
juice and roasted lemon bark
500 g of flour (or 100 g of ground nuts and 400 g of flour)
Preparation:
Butter or grease foam worm, then add yolks and one whole egg, juice and grated lemon peel. Now dry the flour, dip the dough and leave a little to rest. Then spread on the dishwasher dish the crust is about half a centimeter thick, and then practice with a small bowl. Reduce lubrication and bake at 180 degrees for about 15-20 minutes, make sure they remain white. Roasted vanilla washed with jam and composed two by two, then roll in powdered vanilla sugar.