- oils - 230 Grams
- of powdered sugar - 1/3 Glass
- flour - 3 Cups
- cornstarch - 3/4 Teaspoons
- nuts - 1/2 cup
- sugar powder - 1 glass
- butter or margarine - 5 teaspoons (melted)
- juice of lemon - 5 Art. spoons
1. In a large bowl, using a mixer at medium speed, whip 230 grams of butter and 1/3 cup of powdered sugar until the mixture becomes light and airy. Add flour and cornstarch and beat well. Cover and refrigerate for an hour. 2. Preheat the oven to 175 ° C (350 ° F). For baking, it is best to use the middle position of the grate. 3. Dough rolled into balls with a diameter of just under 3cm; roll in finely chopped pecans and spread 5 cm apart on unglazed baking sheets. Flatten each ball of cookies with a donkey of a glass lightly sprinkled with flour. 4. Stove for 14 to 16 minutes or until they are browned. Lay on the grill for cooling. 5. Mix 1.5 cups of sugar powder, 1.5 teaspoons ghee and lemon juice, stir until it becomes a single mass. Pour the biscuits frosting. Serve when the icing hardens.
Servings: 12