Pipe 5cm / 2-inch circles onto the baking sheets. Leave enough room between each cookie to give them room to puff up and spread. I was so excited to get this recipe. My son (and I) loved the blue can stuff. He was allergic to most but did not have a noticeable problem so these were our favorite. He is now 26 as of a week ago and I’m going to surprise him with these this Christmas season. Now I have to find his wife’s favorite. Thank you.

My first tray spread, so I refrigerated the second one. That didn’t help, as the ridges were gone as well. Did I perhaps let my butter get too soft? Or beat it too long with the sugar?My son subbed 1.5 tsp salt by mistake when he tried. The next batch he added 620 g flour instead of 520 g flour for a double batch. He’s no longer trusted to measure. -_- Always use room temperature butter and milk to better blend into the batter. Always sift the dry ingredients first to eliminate any lumps. Oh MY! These are beyond Amazing!! I even put the rest of the dough into a quart size baggie and rolled the dough to the bottom of the bag and put in the fridge for 4 days and it hardened into a log and I cut half inch slices that cooked up Beautiful in round slices! Easy!! BUTTERY!! I even added a hershey kiss on top of my batch!! Thank you for this recipe!! Its going to be a Tradition to make these now every chance I get!! Looks absolutely lovely in a festive Tin!!!

Use room temperature ingredients (e.g. butter, egg, milk) and sift the dry ingredients (e.g. powdered sugar and flour). Flour alternatives- Try this recipe using a small amount of almond flour for a hint of sweet almond flavor. You can also use cake flour. See my flour guideto learn more about the different types of flour and how to use them in baking. 🎓 Expert tips For an accurate and consistent baking experience, use a digital scaleto measure your ingredients. Since some oven models can vary by a degree or two, using a digital oven thermometeris helpful to ensure that your oven reaches and stays at the correct temperature.When I make these again I will increase the orange zest to 1 whole orange and pipe the ring smaller than 2 inches. I made these today and I was having problem getting the dough out of the pastry bag . I used Wilson 1m. Did I make the dough to stiff some how.? Puushing it out I broke the plastic pastry bag twice. I want to try this again.. any suggestions. I was about to write a scathing review of this recipe because of how truly impossible it proved to pipe. (Yes, I used the Wilton 1m.) I squeezed until my hand muscles burned and the silicone bag tie broke. Then I asked my [martial artist] husband to squeeze. He squeezed and strained and grunted until the bag split down the side, but no cookie dough came through the tip. g flour, 13.7 g butter, and 6 g sugar, not counting the egg. The nutrition facts on the tin can suggest this ratio: 13 g flour, 11 g butter, 10 g sugar. While your flour to butter ratio is about the same, your sugar is on the low side. You get to the piping. I struggled like many others. I ended up using my cookie scoop then sprinkled them with sugar. Sending them to my dad for Father’s Day. I will try again but really would love to be able to pipe them. I eat with my eyes first and the pipes ones look so pretty!

Throughout the divestiture process, we have considered many options for our valuable international assets.​The deal – expected to be completed in the first quarter of fiscal 2020 – will see Belgian holding company CTH assuming control of Kelsen’s two production facilities in Denmark and adding new biscuit assortments to its portfolio.