multicolored tagliatelle with fresh sauce
Desserts from Chile
translated by Spanish with
Rich and easy to make cookies. With a little decoration they can be beautiful.
Preheat oven to 180 ° C.
Beat the butter, add the sugar, and continue beating until everything is incorporated. Add the egg and the vanilla essence and continue beating. Sift all the dry ingredients and add them.
Refrigerate the dough for 10 minutes.
On the floured table, use the dough until it is 1 cm thick. Cut them with molds and place them on a buttered tin can.
Bake until they begin to brown, about 10 minutes. Let cool.
For decoration (optional): royal icing (an egg white and sugar flower), anilines suitable for food and beads.
To make the royal icing: beat the egg white a little and add the sugar flower little by little until it has a consistency similar to mayonnaise. If you want to add aniline this is the time to do it.
Put the frosting on a sleeve, cornet or Ziploc bag (with the stitch cut once stuffed). Decorate the cookies, which should be cold, with icing and beads. Let rest and enjoy!