Sugar biscuits with brown oil

1. Cut butter into 4-5 pieces, put in a small saucepan and boil on medium Ingredients: Instructions

1. Cut the butter into 4-5 pieces, put in a small saucepan and cook over medium heat, stirring until the oil turns a light brown color and nutty aroma, from 4 to 7 minutes. 2. Pour the oil into a bowl and put in the refrigerator for 1 hour. Beat together butter and brown sugar with an electric mixer. Add vanilla, then flour and salt, whisk at low speed until smooth. 3. Put the dough on a sheet of waxed paper or parchment, form a log 30 cm long and 3.5 cm in diameter. Fold in paper and put in the refrigerator for 1 hour. 4. Preheat the oven to 175 degrees with the counter in the center. Expand the dough and roll it in the confectionery sugar. 5. Cut the dough into 6 mm thick mugs and lay them on the baking sheet at a distance of 3.5 cm from each other. Bake until the surface becomes dry, and the edges are slightly darker, from 10 to 12 minutes. Allow the liver to cool down on the counter. 6. The cookie is stored in a sealed container at room temperature for 1 week. The dough is stored in the refrigerator for up to 1 week or in the freezer for up to one month.

Servings: 4-6