Shortbread cookies with icing
5 servings
90 minutes
Iced sand cookies are a classic of Russian baking, a fragile and aromatic sweet that delights with its delicate taste. This cookie has its roots in traditional Russian cuisine, where it was made for tea parties and celebrations. Its texture is airy and crumbly with a subtle creamy flavor, while the sweet icing adds sophistication, creating a contrast between the softness of the dough and the crunchy sweetness of the coating. This treat is perfect for cozy family evenings as well as for decorating festive tables. The icing can be colored in different shades to create small culinary masterpieces. Such cookies are not only delicious but also allow for creativity since they can be decorated with patterns, glitter, and even infused with aromatic spices for a special flavor accent.
1
Beat soft butter with sugar until creamy, adding sugar in portions.
- Butter: 200 g
- Sugar: 100 g
2
Add one egg and a pinch of baking soda, continuing to whisk.
- Chicken egg: 2 pieces
- Soda: pinch
3
Add the sifted flour and knead a pliable dough.
- Wheat flour: 300 g
4
Put the dough in a bag and refrigerate for 15-20 minutes.
5
Roll out the dough on a floured surface, cut out desired shapes, and place them on a baking sheet lined with parchment paper.
6
Bake in a preheated oven at 180 degrees for about 20-30 minutes.
7
Separate the egg white from the yolk, whisking the egg white until the first bubbles appear, then gradually add sifted powdered sugar until a thick white glaze (icing) is achieved.
- Chicken egg: 2 pieces
- Powdered sugar: 200 g
8
Cover the cooled cookies with icing.
- Powdered sugar: 200 g