Cookies "Shells"

Category: Confectionery
Cookies "Shells"

Ingredients

Margarine or plum. oil 250 g
Flour 2.5 tbsp.
Sour cream (even sour will do) 200 g
Eggs (divided into whites and yolks) 3 pcs.
Soda 1/4 tsp
Salt pinch
Sugar 1 tbsp.
Vanilla sugar or vanillin taste
Walnuts optional, a little

Cooking method

  • Three margarine (or butter) from the refrigerator on a grater into flour and rub into crumbs with your hands (or chop with a knife, as you like). Add soda, 3 yolks, salt to sour cream, stir and pour this mixture into a bowl with our flour crumbs. Knead a soft, slightly sticky dough. It is not necessary to knead the sour cream dough to perfect homogeneity, otherwise it will lose its certain "layering" during baking. Cover the dough with a napkin and put it in the refrigerator for 1.5-2 hours. Before you get the dough, beat the whites with sugar and vanilla until firm peaks. (3 proteins is a lot for the filling of a given amount of dough, so you can safely beat only 2 proteins by counting the sugar). If we do it with nuts, then grind the nuts in a blender.
  • We take out the dough from the refrigerator, sprinkle it with flour on top and lightly mix this flour into the dough (a little). Then we roll it out thinly, cut out the circles (the optimal circle size for this cookie is ~ 9-9.5 cm) with some suitable mug. We put 0.5 tsp on each circle. squirrel and sprinkle a little nuts. I don't advise you to lay down the squirrel anymore, otherwise it will come out sideways for you later (in the literal sense of the word). Fold each circle in half, pinch it right on the table with your finger (not tightly! Leave gaps!), Then again in half and pinch it again (not tightly!). If you pinch it tightly, then when the protein starts to grow during baking, the cookies will break on the other side.
  • We put it on a baking sheet covered with parchment. We bake in a preheated oven at 180 degrees for 15-20 minutes (until light brown). Sprinkle with powdered sugar after baking.
  • Cookies "Shells"

The dish is designed for

1 large baking sheet or 2 smaller

Time for preparing:

1.5-2 hours + 2 hours in the refrigerator

Cooking program:

Oven

Note

The recipe was once taken from here - 🔗... I really love these cookies! This is something airy and quickly disappears from the plate, no matter how many of them lie there.
I also call them "mouths", because when baking they open and resemble mouths. If you make them square, they look like pads.
Where I took the recipe from, the dough is immediately divided into a large number of balls, put in the cold, and then each ball is separately rolled out and a cookie is made from it. I did this the first couple of times, but it's very long and dreary. Then I simplified the process to rolling out the whole dough at once and cutting out the circles with a mug. The result is the same, but the time and energy savings are on the face!

Bon Appetit!

changli
Hello! I also bake these cookies. But my filling is a little different !! for 20 pcs. I take 1 tbsp. shelled walnuts 1 tbsp. sugar and 2 proteins. I grind the nuts in a meat grinder, add sugar and proteins to the bowl of nuts, then just stir with a spatula. the consistency should be thick! no need to beat with a mixer !!! this is verified by my own experience !!!! then when the circle is rolled out with a spoon, I spread the filling without reaching the edges. dazzle further according to the recipe. after baking, the filling acquires a nut-bezey flavor! so much tastier!
Lozja
Quote: changli

Hello! I also bake these cookies. But my filling is a little different !! for 20 pcs. I take 1 tbsp. shelled walnuts 1 tbsp. sugar and 2 proteins. I grind the nuts in a meat grinder, add sugar and proteins to the bowl of nuts, then just stir with a spatula. the consistency should be thick! no need to beat with a mixer !!! this is verified by my own experience !!!! then when the circle is rolled out with a spoon, I spread the filling without reaching the edges. dazzle further according to the recipe. after baking, the filling acquires a nut-bezey flavor! so much tastier!

With the filling as you described, I make other cookies, nut rolls, the dough is also sour cream. So, these are slightly different things, although I also really love those tubes, but these cookies should contain whipped proteins. The whole point of this whipped protein inside is that it grows during baking and, as it were, inflates the cookie from the inside, but after baking it turns out that the inside is practically empty, such a delicious nut-bezey emptiness. This is the whole point of these cookies. So everything is correct in the recipe, proteins necessarily you need to beat.

But, of course, everyone has the right to change the recipe the way he likes and tastes better. It tastes better to me according to the original recipe. And I like the filling with unshipped proteins in nut tubes and in the Sochi pie (something like baklava), that's where it just fits.

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