Delicate shortbread cookies with starch
4 servings
60 minutes
Tender shortbread cookies with starch embody the simplicity and sophistication of Russian cuisine. Their airy structure and softness are achieved by adding starch, which makes the dough particularly crumbly. This recipe, rooted in home baking, represents the coziness and warmth of family traditions. The light sweetness of powdered sugar, the aroma of vanilla sugar, and the richness of butter create a harmony of flavors that awaken nostalgic memories of grandmother's house. The cookies pair perfectly with a cup of hot tea, making every tea time especially comfortable. They are suitable for festive gatherings as well as quiet home evenings. The simplicity of preparation allows even novice cooks to enjoy this treat, while its delightful texture is a true joy for gourmets.
1
Put room temperature butter in a bowl.
- Butter: 227 g
2
Add powdered sugar.
- Powdered sugar: 0.5 glass
3
Whip at high speed until fluffy.
4
Add vanilla sugar.
- Vanilla sugar: 11 g
5
Then add starch and half a glass of flour.
- Starch: 0.3 glass
- Wheat flour: 500 g
6
Mix with a mixer.
7
Then add the remaining cup of flour and mix with a spoon, then by hand until smooth. This is the dough that results. Soft, actually...
- Wheat flour: 500 g
8
Line a baking tray with parchment paper. Fill a pastry bag with a star tip with the dough. Pipe rosettes of dough onto the tray, leaving at least 2 cm of space between them.
9
Place the baking sheet in the refrigerator or freezer for 1 hour (I baked twice, once I put it in the fridge and once I didn't. The result was the same. So see for yourself). Preheat the oven to 180 degrees. Bake the cookies for 20-25 minutes until the edges start to brown.
10
Chill and serve.