Shortbread Cookies
4 servings
60 minutes
There are few things in the world more positive, reliable and calming to the nerves than the smell of hot cookies gradually filling the kitchen. Anyone can make shortbread cookies - it's not a multi-tiered cake, which is scary to approach without the proper skills. The main thing with shortbread stars and diamonds is not to let them sit in the oven too long, otherwise they will harden and turn to stone. Otherwise, the recipe is extremely simple and quick to prepare - it's nice when a baking sheet with crumbly cookies comes out of the oven faster than the kettle on the stove has time to boil.
1
Add sugar, baking soda, and vanillin to the flour, mix everything, add sour cream, pieces of butter, and knead the dough.
- Wheat flour: 370 g
- Sugar: 200 g
- Soda: 0.5 teaspoon
- Vanillin: 0.5 teaspoon
- Sour cream: 150 g
- Butter: 125 g
2
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.
3
Roll out the dough on a floured surface to about 1/2 cm thick. Prick the surface of the dough with a fork and cut out shapes. Place them on a baking sheet. Some shapes can be decorated, for example, placing a raisin or a berry from jam in the center of a circle.
- Wheat flour: 370 g
4
Brush the figures with beaten egg and place them in an oven preheated to 170 degrees for 10-12 minutes.
- Chicken egg: 1 piece