Cookies with zest "Gourmet"

Cookies with zest "Gourmet"

Category: Bakery products

Ingredients
Butter / margarine	200 g
Powdered sugar	0.4 stkn
Egg	1 PC
Wheat flour	2 stkn
Lemon or orange peel	1 tbsp. l.

Cooking method

• Soften the butter (margarine) by stirring until a white, friable mass.
• Add the egg and icing sugar and then the orange (or lemon) peel along with the flour.
• Press the well-kneaded dough onto a lightly greased baking sheet.

Girls, I'm not getting anywhere
What consistency should the dough be?
The dough does not want to detach from the press: I pierced it to cut it with a knife, but this loses its shape. Already I took different knives, and I dipped them: both in the cold and in the hot. I pushed the egg to part of the dough, so that it became less frequent, but the result is even worse. By the second part of the flour I gave more so that the dough would beat thicker - no matter how she wants. Help me please.

[Pysanka]

Pysanka, the dough turns out to be a little denser than homemade cream, and it is better to press out in two clicks (if you have "Gourmet"). What recipe did you use for the dough?

[Pysanka]

Pysanka, the dough turns out to be a little denser than homemade cream, and it is better to press out in two clicks (if you have "Gourmet"). What recipe did you use for the dough?

Made according to recipe # 2. I added only vanilla sugar along with powder. When I kneaded the dough and while I was preparing the press and the oven, oil came out from the dough, but I again kneaded into the press. I have an electric press (TCM firm).

[Pysanka]

Pysanka, you may have been kneading the dough for a long time. Shortcrust pastry should not be heated during kneading, because it will lose its structure. For recipes like this, I take food from the refrigerator.

[Qween]

the dough is slightly denser than homemade cream,

Qween , i.e. the dough is like thick homemade sour cream? Should the dough flow slowly?
Strangely, in the instructions in the photo, a particular sausage is pushed into a tube. This sausage looks much tighter than homemade cream.

[RybkA]

RybkA , our homemade cream does not drain from the spoon.
The consistency is similar to butter, which lay for several hours without a refrigerator.
And the dough is denser (harder) than such cream.

Rather, somewhat softer than play dough, well kneaded in warm hands

[slightly]

So I baked delicious 2-recipe cookies with orange zest!
At home, this cookie cutter had been lying around for about 10 years, I tried it once and nothing worked, I didn't want the dough to peel off from the syringe, I abandoned this business.
But thanks to our wonderful website everything turned out easy, fast and simple!
Most importantly, I realized what should be laid out on slightly greased baking sheet. Then I got used to and spread it on baking paper too.

How long can cookies stay fresh?

How long can cookies stay fresh?

They just do not have time to become not fresh

In view of the fact that I also became the owner of the press (the same one for 6 rubles with the same three recipes in the instructions) I immediately decided to try it in practice. The dough (according to recipe # 2) came out very soft and plastic, but it definitely didn't want to be molded through the press. The only form that managed to plant the cookies turned out to be "flower". Putting it on paper - it turned out to be a disastrous thing, I decided immediately on a baking sheet (I didn't grease it with anything, so that the dough would cling to it at least a little, and not to the syringe). In general, either the dough warmed up and became the desired consistency, or I stuffed my hand a little, in the end it turned out like this:



So far it is not possible to achieve a crumbly sandy taste (it comes out tightly). One of two things - or less flour, or less kneading (although it seems like I just mixed the ingredients and that's it).

Thanks for the recipe! It turned out very tasty.