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Directions:
Butter Cookies:
Preheat oven to 180°C (350°F).
In a large mixing bowl, whisk eggs, salt, and sugar until smooth and creamy.
Add melted butter and mix until combined.
Gradually fold in flour, baking powder, and vanilla sugar until a soft dough forms.
Roll into small balls, flatten slightly, and place on a parchment-lined baking sheet.
Bake for 15-20 minutes until golden brown. Cool before serving.
“Soviet” Sweet Sausage:
Crush the cookies into small pieces in a large mixing bowl.
Chop the nuts and add them to the crushed cookies.
In a saucepan, mix cocoa powder, sugar, melted butter, and milk. Heat gently until smooth and combined.
Pour the mixture over the crushed cookies and nuts. Add rum essence and mix thoroughly.
Shape the mixture into a log (like a sausage) and wrap tightly in plastic wrap or parchment paper.
Refrigerate for at least 2-3 hours. Slice and serve chilled.
Serving Suggestions:
Pair the butter cookies with tea, coffee, or milk.
Serve the sweet sausage slices with fresh fruit for added flavor.
Drizzle chocolate or caramel sauce over the sweet sausage for extra indulgence.
Add a dollop of whipped cream alongside the cookies or sausage slices.
Use the sweet sausage as a unique addition to a dessert platter.
Cooking Tips:
For butter cookies, ensure the dough isn’t over mixed to keep them soft and tender.
Chill the sweet sausage mixture well before slicing to maintain its shape.
Toast the nuts lightly before adding them to enhance their flavor.
Adjust the sweetness of the sweet sausage by modifying the sugar amount.
Nutritional Benefits:
The nuts in the sweet sausage provide healthy fats and protein.
Butter cookies are a great source of quick energy and a perfect indulgent treat.
Dietary Information:
Both recipes contain gluten, dairy, and eggs.
Vegetarian-friendly.
Nutritional Facts (per serving, based on 12 servings):
Butter Cookies:
Calories: 160
Protein: 2g
Fat: 9g
Carbohydrates: 18g
Sweet Sausage:
Calories: 210
Protein: 3g
Fat: 12g
Carbohydrates: 23g
Storage:
Store butter cookies in an airtight container at room temperature for up to 5 days.
Keep sweet sausage refrigerated for up to 7 days. It can also be frozen for up to 3 months.
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