Simple shortbread cookies

Category: Bakery products
Simple shortbread cookies

Ingredients

Wheat flour 225 g
Butter 150 g
Powdered sugar 125 g
Yolks
(1 whole egg is possible,
we just had leftovers)
2 pcs.
Vanilla sugar 1 tsp
For coating 1 slightly beaten egg,
powder if you want.

Cooking method

  • Remove the oil from the refrigerator 20 minutes before cooking (but do not heat!), Chop with a knife. Using a mixer at the lowest speed, mix the chopped butter and flour (it will dust!) To the state of small crumbs, like bread crumbs.
  • Add egg, vanilla sugar and icing sugar. I personally had to knead the dough with my hands, just squeezing it into one lump.
  • Then, with your hands, form a cake of the desired thickness (I got about 7 mm), cut out cookies from it with cookie cutters. Better, of course, that it was about the same size, so it will bake evenly. Put the finished cookies in the refrigerator while the oven warms up (up to 160-170 degrees).
  • Before baking, coat the biscuits with a beaten egg, sprinkle with coarse sugar, coconut or sprinkles. Bake for 15-20 minutes (I had a convection mode, 17 minutes - it worked out great for large cookies, the small ones were a little too baked, but tasty all the same). Cookies should be golden brown and keep their shape well.
  • Cool on a wire rack.
  • This portion was enough for 2 full baking sheets. The distance between the cookies is at least 2 cm, because it may leak / rise a little.

Note

And my daughter and I did it today.

The recipe is simple, I will give it here without reference to the source, because I have changed something.

My daughter did not wait until they cooled down, she ate as much as she could take in her hand)))

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