Shortbread cookies with boiled yolks

4 servings

60 minutes

Sand cookies with boiled yolks are a delicate and crumbly treat that captivates with its airy texture. Its roots trace back to European cuisine, where such recipes were used to create particularly soft desserts. Boiled yolks give the dough an unusual structure, making it surprisingly fragile. The cookie's flavor is subtle, creamy with light caramel notes thanks to the combination of sugar yolks and margarine. A special technique for shaping the cookies transforms a regular ball into a cone, adding an element of creativity. It pairs wonderfully with a cup of hot tea or coffee, while cocoa and powdered sugar add extra depth of flavor. This delicacy is perfect for cozy evenings and family celebrations.

Energy value per serving

• Calories: 980.6
• Proteins: 17.2g
• Fats: 60.4g
• Carbohydrates: 94.8g

Ingredients

• Wheat flour: 1 glass
• Margarine: 250 g
• Sugar: 1 glass
• Chicken egg: 4 pc
• Powdered sugar: 50 g
• Cocoa: 50 g

Cooking steps

1. Boil the eggs hard, cool them down, and remove the cooked yolks.

   Required ingredients:

   • Chicken egg: 4 pieces

2. Whisk the yolks with sugar into a smooth mixture. It's best to do this while the yolks are still warm.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 1 glass

3. Grate the margarine on a coarse grater or chop it finely with a knife. Mix it with flour to get a crumbly mixture.

   Required ingredients:

   • Margarine: 250 g
   • Wheat flour: 1 glass

4. Mix sugar yolks with margarine crumbs and knead the dough. The dough should be uniform, soft but not sticky.

   Required ingredients:

   • Sugar: 1 glass
   • Margarine: 250 g
   • Wheat flour: 1 glass

5. There are two ways to bake: 1 - roll the dough to a thickness of 0.5 cm, cut out cookies, and bake for about 15 minutes. Optionally, you can cover the cookies with chocolate glaze and crushed nuts; 2 - form balls with a radius of 2 cm (one bite) and throw them on the table, not just dropping but throwing with force, but not too hard. The impact turns the ball into a neat cone, which should be baked for 15-20 minutes. Roll the finished cone-shaped cookies in a mixture of powdered sugar and cocoa, optionally adding cinnamon or vanillin as preferred. This must be done while the cookies are still hot, otherwise nothing will stick to them.

   Required ingredients:

   • Powdered sugar: 50 g
   • Cocoa: 50 g

6. The finished cookies need to be cooled and served cold. While they are okay hot, they are not as tasty.