- unsalted butter - 14 Art. spoons
- sugar - 1/4 cup
- brown sugar - 2 cups
- flour - 2 cups (plus 2 tablespoons)
- soda - 1/2 teaspoonfuls
- baking powder - 1/4 teaspoons
- salt - 1/2 teaspoonfuls
- big egg - 1 piece
- large egg yolk - 1 piece
- vanilla extract - 1 st. a spoon
1. Heat 10 tablespoons of butter in a frying pan over medium-high heat until it melts, about 2 minutes. Continue cooking, stirring constantly until the oil turns dark golden and does not acquire a nutty flavor, 1 to 3 minutes. Remove the frying pan from the heat and pour the oil into a large bowl. Stir the remaining 4 tablespoons oil with brown oil and let stand for 15 minutes. 2. Meanwhile, heat the oven with a stand in the center to 175 degrees. Fold 2 large baking trays with parchment paper. In a bowl, mix the sugar and brown sugar, rubbing between your fingers. Set aside. Mix flour, soda and baking powder together in a bowl, set aside. Add the remaining 1 cup of brown sugar and salt to a bowl with cooled brown oil. Stir for about 30 seconds. Add the egg, yolk, vanilla extract and mix with a rubber spatula for about 30 seconds. 3. Add the flour mixture and mix until smooth, about 1 minute. Stir the dough with a rubber spatula and ensure that all ingredients are evenly distributed. 4. Divide the dough into 24 parts (each approximately 2 tablespoons) and form balls about 3.5 cm in diameter. Roll the balls in a sugar mixture and put on a baking sheet at a distance of 5 cm from each other (12 balls per tray). 5. Bake until the cookie is browned, 12 to 14 minutes. The edges of the cookies must be firm, and the middle soft. Make sure that the cookie is not burnt. Allow the cooked liver to cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the biscuits to the grate and cool to room temperature.
Servings: 24