Light Shortbread Cookies
4 servings
50 minutes
Light sandy cookies are a cozy treat where simplicity meets delicate flavor. Its history roots in the traditions of Russian home cooking, where housewives aimed to create accessible and tasty treats from simple ingredients. Tender, crispy on the outside and soft on the inside, these cookies have a light sweetness with a characteristic creamy note. The addition of mayonnaise gives the dough special softness and crumbliness, making the baked goods extraordinarily airy. Perfect for morning tea or a cozy evening with a cup of hot drink. Serve it slightly warm, enjoying its aroma and gentle taste – it's a true embodiment of home comfort.
1
First, mix all the ingredients in a large bowl with a spoon, then knead the dough by hand until it becomes uniform. It should be relatively soft.
- Wheat flour: 3.5 glasss
- Mayonnaise: 250 g
- Butter: 200 g
- Chicken egg: 1 piece
- Sugar: 1 glass
2
Preheat the oven to 180 degrees.
3
Lightly grease the baking tray with butter, but it's not necessary.
- Butter: 200 g
4
Prepare the meat grinder. Roll the dough into portions on the palm into sausages about 8-10 cm long, slightly squeeze the edges, and place on a baking sheet (the cookies yield about 2 baking sheets).
5
Bake each tray of cookies for 15-20 minutes until golden brown — the bottom of the cookie should be slightly darker than the rest of the surface.
