Preparing crumbly cookies. Shortbread cookies: classic and original recipes. How to make cookies crumbly and tender

Calories: Not specified
Cooking time: 30 min

Today we have a very simple recipe for shortcrust pastry for cookies, with which novice cooks begin their experiments in sweet baking. There are several tips that I think will be useful for inexperienced cooks. Firstly, if you like crumbly, not very sweet cookies, then increase the amount of butter, reduce the sugar and you can add another yolk. Secondly, if you need a strong cookie, for example, to apply glaze, you need to add more sugar, it will give the baked goods strength. Thirdly, watch the oven; thin shortbread pastries cannot be ignored, because baking will only take 7-8 minutes.
It will take 30 minutes to prepare, from the indicated ingredients you will get 500 g.
From this dough you can make not only cookies, but also a delicious pie with filling, for example.





- butter – 120 g;
- granulated sugar – 90 g;
- wheat flour – 240 g;
- egg – 1 pc.;
- salt.

Recipe with photos step by step:

Grind softened butter and a pinch of fine table salt without additives with granulated sugar. For these purposes, I advise you to use a mixer; it is much more effective than a whisk or fork.




Break a raw egg into a separate bowl, separate the yolk; the white is not needed in this recipe. Add the yolk to the butter and sugar, mix until smooth.




Sift wheat flour into a bowl to get rid of lumps and foreign inclusions, which sometimes appear in flour even today.




Combine the sifted flour and a mixture of butter, sugar and yolk.






Quickly knead the dough. To make the cookies crumbly, the dough cannot be kneaded for a long time; 3 minutes is enough for the mass to become homogeneous and smooth.




We collect the mass into a bun and put it in a bowl. Cover the bowl with cling film and place in the refrigerator for 20 minutes.




In 20 minutes everything is ready and you can bake.
At your discretion, you can sprinkle the board and rolling pin with flour or grease with vegetable oil. The dough should be rolled out into a layer of about 4 millimeters or thinner. Cut the cookies with a knife or cut out with curly cutters.




Baking temperature is approximately 160-170 degrees Celsius.
By the way, this dough can be frozen; it can be stored in the freezer for a long time.
And you can make an interesting figure out of it

Homemade baked goods have always been rated higher than store-bought products. One of these delicacies that is popular during tea drinking is homemade shortbread. Preparing the dough is incredibly simple; moreover, the products bake quickly, which is important in case of unexpected guests. A simple recipe for shortbread cookies, as well as several options for changing it, are given below.

For simple shortbread cookies you will need products that can be found in the kitchen of any housewife.

• millet flour - 250 gr;
• drain butter - 180 gr;
• yolks - 2 units;
• sugar - 100 g;
• salt - a pinch.

Making shortbread cookie dough is easy: the process starts with butter, salt and sugar - you need to grind them. To make it easier to grind, it is recommended to remove the oil from the refrigerator in advance - at least 20 minutes in advance.

When you get a more or less homogeneous mass, add flour in small portions, kneading the dough. Roll the finished dough into a ball and place in the refrigerator for half an hour.

Roll out the chilled dough into a sheet 5 mm thick. Using special shaped molds or a simple glass, cut out the cookies, place them on a baking sheet with parchment paper and bake for a quarter of an hour at 180 degrees.

How to cook with jam?

Children especially love filled cookies. Instead of jam, you can use jam or fruit jam.

• egg;
• ½ cup Sahara;
• 1 tsp. baking soda slaked with vinegar;
• 200 g margarine;
• 3 stacks sifted flour;
• 200 grams of thick berry jam.

Beat the egg and sugar into a homogeneous mass.

Grind margarine and flour separately. Combine both masses, add soda. Knead the dough into a homogeneous dough, wrap it in film or put it in a bag, and cool it in the refrigerator for about half an hour.

Divide the dough into larger and smaller parts. Roll out the larger part and place it on a baking sheet, spread the jam evenly over the dough and grate the smaller part on a coarse grater. Bake at 220 degrees. within 20-25 minutes. Immediately after removal, cut into squares or diamonds and leave to cool.

With sour cream

Delicate sour cream cookies go well with milk, tea, juice, and herbal infusions. Before serving, you can sprinkle with powdered sugar, or cover with glaze and melted chocolate.

• fat sour cream - 250 g;
• honey - 2 table. l.;
• drain butter - 200 gr;
• sugar - 150 gr;
• freshly squeezed juice from 1 lemon;
• soda - ½ table. l.;
• flour - 2 cups.

Mash the butter into a paste, add honey, sour cream and mix thoroughly until smooth.

Squeeze the juice from the citrus fruit, pour into the mixture, and mix again.

Sift flour and baking soda into the mixture without stirring it out.

Knead the dough by hand. Roll out into a layer 2 cm thick, cut out circles in a stack - you will get identical lumps, roll them into balls and place on a prepared baking sheet. Bake for a quarter of an hour in a preheated oven.

Sablé - the perfect shortbread

• drain butter - 115 g;
• sah. powder - 2.5 table. l.;
• flour - 160 gr;
• egg, separated into white and yolk;
• salt - ¼ tsp;
• brown sugar - 2 tablespoons. l.

Stir the butter, which has become soft at room temperature, with a spoon until its consistency begins to resemble cream. Then sift the powder and salt into it, mix for a couple of minutes until the mass becomes homogeneous in structure.

Next, add the yolk and stir until smooth. Finally, add the flour, making sure to sift it. Mix well - the dough will become lumpy, the flour will evenly absorb moisture, being distributed throughout the entire mass.

We stretch the film on the work surface, place the dough on it and form an approximately even oblong lump. We wrap it in film and roll it on the table to form a “sausage” of uniform diameter along the entire length. Cool in the refrigerator for a couple of hours.

After the allotted time, the dough will harden well, and it will be convenient to use: cut the sausage in half, put one part back in the refrigerator for a while, grease the second with whipped egg white on all sides and sprinkle with sugar. Cut the bar into rings and place on a baking sheet with parchment. We repeat the action with the second part of the test. We bake at 200 degrees. within 20 minutes.

On a note. The dough for these cookies can be prepared in large quantities and stored in the refrigerator for up to 2 days, and in the freezer for up to 2 months. The workpiece is laid out in bags and used in portions.

Vanilla treat

Vanilla shortbread cookies are not very different in recipe - a packet of vanillin is added to the classic version. The cookies have a particularly delicate, pleasant aroma and exquisite taste.

Kurabye - step by step recipe

Kurabye is one of the oriental sweets, quite popular in many countries. According to the classics, it is prepared in the form of a flower (for example, squeezed out with a pastry syringe, like meringue) with a drop of jam in the middle, or in the shape of a diamond. According to legend, a pinch of saffron is added to the dough.

And we suggest that you familiarize yourself with the basic basis of the test for kurabye:

• 150 grams of powdered sugar;
• 150 grams of melted plums. oils;
• 300 grams of flour.

First of all, beat the butter and powder - it is recommended to first work the products with a fork so that the powder does not fly apart when using the mixer. When the mass becomes homogeneous, sift the flour into it and mix again with a fork so that the flour product absorbs moisture. Afterwards you can knead it with your hands.

Separate small pieces from the overall lump and roll into sausages up to 10 cm in length and 2 cm in width. We pass it on top with a fork, pressing lightly, drawing stripes. Cut into diagonal diamonds. You can leave it like that and place it on a baking sheet, or you can combine 2 pieces so that the shape resembles 2 leaves.

We bake at 180 degrees. within 15-20 minutes.

Sugar shortbread cookies

Simple sweet homemade cookies can be prepared according to the following recipe:

• flour - 2.5 cups;
• egg;
• drain butter - 150 g;
• sugar - ½ cup;
• salt - ½ tsp;
• vanilla sugar;
• granulated sugar for decoration.

The preparation method does not differ from previous recipes - all ingredients are mixed into a homogeneous mass. The only thing is that the cookies are squeezed out of a thick layer of dough, approximately 2 cm thick. Sprinkle with sugar on top and bake at 180 degrees for 20 minutes.

Recipe with chocolate

The chocolate treat never goes unnoticed. Little households especially love it.

• 2.5 stacks. flour;
• 150 grams of sugar;
• 200 g butter drained;
• 2 eggs;
• 3 table. l. cocoa;
• 1 tsp. soda

The butter is melted, combined with sugar and cocoa, mixed so that the mass becomes a uniform shade and consistency. Let the oil cool a little, then add the eggs and beat everything together. Add flour, stir, knead into a slightly porous dough.

On a note. Before serving, sprinkle the cookies with powdered sugar. Cookies can also be coated with topping or glaze.

On mayonnaise

The recipe for shortcrust pastry with mayonnaise is as follows:

• drain butter - 200 gr;
• high-fat mayonnaise - 200 g;
• egg;
• sugar - 1 cup;
• flour - 3.5 cups;
• salt - ½ tsp.

First, combine dry and liquid products in separate bowls. Then mix together, knead into a homogeneous dough, cool, roll out, cut out products, bake.

• 170 grams of oatmeal (or ready-made oatmeal);
• 100 g sugar;
• 100 g plums. oils;
• egg;
• 1 tsp. baking powder.

Grind the flakes until floury. Add baking powder to the resulting flour and mix.

Grind the butter and sugar until smooth, add the egg and mix everything.

In one bowl, mix both parts for the dough, knead the dough, and cool.

Line a baking sheet with parchment. Using a spoon, spread the dough onto the parchment. Bake for 15 minutes at 180 degrees. oven.

On margarine

Homemade cookies are made from dough not only with butter, but also with margarine. This product is very often used as an analogue of butter for baking. There is no recipe for margarine and no instructions for preparing shortcrust pastry based on this product - in any of the above methods, butter is replaced with margarine.

On a note. You can add orange or lemon zest and a pinch of cinnamon to the dough.

Homemade cookies - serpentine

An interesting option for serving shortbread cookies is in the form of snails or serpentine. The peculiarity of this type is that it combines two doughs - chocolate and regular, sweet.

To prepare, prepare:

• margarine - 200 gr;
• sugar - 200 gr;
• eggs - 2 units;
• flour - 450 gr;
• cocoa - 4 table. l.;
• baking powder - 10 gr.

The preparation begins as usual - margarine is ground with sugar, egg, flour and baking powder. Knead regular shortbread dough.

Each dough is rolled out separately. Then the chocolate part is transferred to a light surface, for example, you can lightly sprinkle the chocolate with flour, roll it onto a rolling pin and roll it out on top of a light layer. The layers are rolled up and cut into pieces 1 cm thick. Bake for 15 minutes at 180 degrees.

As a child, I really loved homemade shortbread cookies with fresh milk. My grandmother had a small electric oven in which she baked crumbly cookies, small pies or honey gingerbread. True, in most cases, we limited ourselves to store-bought cookies and Artek waffles with white and dark filling - I preferred the white one.

Grandma always baked shortbread cookies without margarine; she preferred butter. Later I learned that the recipe for these cookies is very similar to the French one - sablé. This is a traditional type of pastry made from shortcrust pastry, round and with a scalloped edge. Sablé dough usually contains half flour and half butter and sugar by volume. Often the product contains a filling of jam or preserves - often from citrus fruits, or cookies are prepared with nuts, dried berries, etc.

Dough is the basis for bakery production and confectionery art. It is a wet mixture of flour and a wide range of additives, although water or liquid products are not always included in the list of ingredients. Most often you can find butter dough from which we bake or. We prepare eclairs with cream from choux pastry. Puff pastry is the basis for.

A special type of homemade dough is shortbread dough, consisting of flour and fat. Usually, we prepare it with currant jam. In French cuisine, shortbread dough is called brise - it is dense, does not stick to your hands at all, and is convenient for making baked goods of the most bizarre shapes - if there is an appropriate recess for the dough. In Italian cuisine there is a wonderful apple pie based on brise -.

Homemade shortbread cookies are quite high in calories. This should be taken into account, otherwise, if you use it frequently, you can easily gain excess weight. But, I know from myself that you can eat delicious pastries for tea without regaining consciousness, especially when you are watching an exciting film.

The dough for crumbly cookies is prepared without water or milk. Only wheat flour, butter and eggs. Homemade shortbread cookies can be made from pre-prepared dough - they keep well in the refrigerator for some time. If desired, you can prepare baked goods with nuts, raisins, and other additives. If possible, it is better to prepare cookies without margarine, baking powder, or soda - this will greatly affect the taste and aroma.

Shortbread. Step by step recipe

Ingredients (700 g cookies)

• Wheat flour 2 cups (260 g)
• Butter 150 g
• Sugar 150 g
• Egg 1 piece
• Walnuts (kernels) 50 g
• Baking powder, vanilla optional

1. Premium quality wheat flour must be sifted. Sifting eliminates the presence of possible residues of grain shells, unwanted impurities and lumps. In addition, sifting makes the flour “fluffy” and saturates it with oxygen. Remove natural butter and eggs from the refrigerator to warm to room temperature.

   Flour, butter, eggs, sugar

2. There is a lot of debate about whether baking powder is needed in shortcrust pastry. I read somewhere that if the intended baking is thicker than 1 cm, you should add a packet of baking powder to the flour. So, it's up to you. But we must remember that store-bought baking powder is a composition-balanced mixture containing ammonium carbonate - it is completely converted into gaseous components without a trace. But it doesn’t last long, and you need fresh baking powder. It is better not to use baking soda - the taste will remain, no matter how hard you try.
3. Lightly fry the walnut kernels in a dry frying pan until a pleasant nutty smell appears. Grind the nuts in a mortar or blender until they form small grains. In a bowl, mix flour, ground nuts and sugar. If desired, add baking powder, a pinch of vanilla or a packet of vanilla sugar. Mix the mixture thoroughly so that all components are distributed evenly.

   Mix dry ingredients with flour

4. Chop the butter into pieces with a knife and add to the flour. Using a fork or wooden spatula, mash the flour mixture into the butter. You will get flour crumbs or small lumps consisting of flour and fat.

   Add chopped butter to flour

5. Add the contents of the chicken egg to the bowl and mash the mixture again. At first glance, it may seem that milk should be added to the shortbread dough, but this should not be done. The shortbread dough will need to be kneaded for quite a long time until it is completely homogeneous.

   Grind the dough and add the egg

6. Dust the table with flour and place the entire contents of the bowl on it. To make homemade baked goods tasty and crumbly, the crumbs must be gently and thoroughly kneaded with your hands until a completely homogeneous dough is obtained. Don't knead the dough for too long - it may separate and lose its elasticity.

   Place the dough on the table and knead

7. Roll the homogeneous dough into a ball and wrap in cling film. Place it in the refrigerator for 30-45 minutes. When cooled, the butter in the dough will harden a little and making cookie dough will be much easier. The dough will not stick to the molds and get into small crevices - cookie cutters come in very elaborate shapes.

   Cool the shortcrust pastry

8. After cooling, remove the dough from the refrigerator and discard the film. Sprinkle the table with a little flour and roll out or knead the dough into a thin layer - thickness 6-8 mm. While the shortbread dough is cold, you need to form the cookie dough. By and large, if there are no cookie cutters or recesses, you can roll the dough into a roller and cut it with a knife into thin round pieces, as for shakarlam. Or, make a thin and wide “loaf”, then cut it crosswise - as is done for or.

   Roll out the dough and form into cookie dough

9. Line a baking tray with baking paper. Preheat the oven to 180 degrees. Since baked goods contain a lot of butter, the paper does not need to be greased. Place the cookie dough on a baking sheet and place it in the preheated oven.

   

Instead of a lengthy introduction, I’d rather tell you about the basic rules for working with shortbread baking.

1. This kind of dough, unlike yeast dough, does not like the warmth of your hands. Therefore, you need to knead it as quickly as possible, using kitchen appliances if possible.
2. To prevent the products from spreading during baking, they are placed in the refrigerator for at least half an hour.
3. Egg white makes these baked goods coarser and harder. Only add it when extra “strength” is needed (for example, when making “grated” cookies that are cut ready). In other cases, try to limit yourself to adding yolks or ice water.
4. Replace some of the flour mixture with potato or corn starch. The finished products will surprise you with their crumbly, fragile texture.

Below I will share other useful tips and detail how to bake the most delicious shortbread cookies. A recipe with photos will teach you step by step how to cook a simple but beloved delicacy in the oven, literally in no time. I have chosen the most popular and reliable methods that will definitely not let you down.

Fragrant butter cookies with peanuts

To learn how to make the perfect shortcrust pastry, just remember a simple mnemonic formula: 3-2-1. This is the base. It means that to obtain a guaranteed tasty result you need to take 3 parts flour, 2 parts fat, 1 part sugar. Of course, you can supplement this list with spices or flavorings. But knowing this proportion, you will never go wrong.

Ingredients (for 20-25 pcs.):

How to bake homemade shortbread cookies (recipe with butter):

It is advisable to use fine sugar. Remove the butter from the refrigerator in advance (20 minutes before cooking). Let it soften. If the product has already been softened and frozen again, it is not recommended to use it. You won't be able to get a smooth but crumbly texture. Place soft butter in a bowl. Add sugar. Add a small pinch of salt. You can flavor baked goods with vanilla (natural, extract, vanillin), spices - cinnamon, ginger, cardamom or finely grated citrus zest. Beat on medium power for 4-6 minutes. A homogeneous fluffy mass will come out.
Be sure to sift the flour. Pour it into a bowl in portions. Perhaps in your particular case you will need a little less or more product. To make your baked goods more tender and crumbly, replace about 1/4 of the flour with potato starch.
Knead. If it turns out too cool, pour in one or two tablespoons of very cold water or add 1 egg yolk.
Next, the advice usually follows is to mold the dough into something like a ball, wrap it in plastic and hide it in the cold for half an hour to an hour. But this is not entirely correct. It will be quite difficult to turn a well-chilled dough into a thin layer. Therefore, I advise you to first roll it out and only then put it in the refrigerator (in the common compartment) for 30-60 minutes. Chop the nuts.
Turn on the oven. While it is heating up, cut out the blanks using special molds or a regular glass.
Sprinkle with nuts. Place the cookies in the oven preheated to 180 degrees. It bakes quickly - about 15-20 minutes.
Cool the finished treat on a wire rack.

Making shortbread quickly and easily (recipe with creamy margarine)

A mixture of vegetable and animal fats is ideal for this baking. A profitable and tasty solution for whipping up homemade tea treats.

Required:

How to bake delicious shortbread cookies in the oven (simple recipe with step-by-step photos):

It is better to use soft margarine. To make it soften faster, cut it into small cubes and leave it on the table. Mix eggs with sugar and vanilla flavoring.
Beat until fluffy and light. Depending on the power of the mixer, this will take 5-8 minutes.
Add margarine.
Beat again.
Mix flour with baking powder. Sift to remove lumps and small specks. Add in parts so as not to miss the consistency.
Please note that I indicated 2 standards of flour - for manual molding of blanks and for a confectionery press syringe. In the first case, the mass should be more tender, slightly liquid and sticky. In the second, be sure to achieve an elastic, smooth, soft texture, otherwise you won’t be able to roll out the base and cut out the cookies. Also, do not forget: the amount of this ingredient may differ from the declared amount due to different properties of the product from different manufacturers. The mass for the syringe is pre-cooled, otherwise it will not be possible to deposit the figures. You can cut the dough by hand right away. However, while the oven is heating up, it is advisable to put it in the refrigerator. It will set and retain its shape better during heat treatment.
Squeeze the figures out of the syringe onto a grease-free baking sheet. Or form a thin layer with a rolling pin. Cut out circles or blanks of other shapes. On a note: To avoid deforming the cookies, it is better to roll out the dough immediately on a baking sheet lined with baking parchment.
Bake in an oven preheated to 180-190 degrees until golden. Approximate time: 12-16 minutes.

Homemade shortbread with jam and crumbs

Prepare the largest baking sheet! There should be a lot of such delicacy! Light, crumbly base and sweet, thick filling... Just one serving is not enough.

Grocery list:

How to make “grated” shortbread cookies at home (step-by-step instructions):

It is very convenient and quick to prepare in a blender with a knife attachment. But you can also knead by hand. Cut the cooled butter into small pieces of arbitrary shape. Place in a bowl or blender. Add granulated sugar. Sift the flour with a sieve. Stir in baking powder. Add about half of the total amount to the remaining ingredients. Grind all components into crumbs using a device or your hands. Add the egg. Stir. Add the remaining flour in several batches. The dough should be soft, smooth, buttery, and not stick to the work surface or your hands. Divide into 2 unequal parts (in a ratio of 3 to 4). Wrap the smaller “half” in cling film. Place in the freezer.
Spread the remaining portion on a baking tray lined with baking paper. Using a fork, make frequent punctures to taste the surface. Place in the main compartment of the refrigerator for 20-30 minutes.
It is recommended to use thick jam, jam or preserves as a filler for grated cookies. Do you only have liquid treats? Dont be upset! To prevent the filling from leaking out, add 1-2 tbsp to it. l. starch. Remove the baking sheet with the base from the refrigerator. Spread the jam over the sand layer.
Remove the previously set aside dough from the freezer. Quickly grate on a coarse grater to form crumbs. Rub directly onto the jam. Place the workpiece to bake in an oven preheated to 180-190 degrees. Cook for 20-25 minutes on the middle rack.
Remove the finished browned pastry from the oven. Cool slightly until the filling thickens. Cut into squares. You will get cookies like this - tasty and crumbly.

Awesome cookies filled with jam and shortbread crumbs on top

What distinguishes shortbread cookies from simple classic ones is the crumbly structure of sweet pastries, and it is the crumbliness of the shortbread dough that gives the tenderness characteristic of shortbread cookies. Recipes, different options for preparing homemade cakes for tea - how to prepare cookies from shortbread dough will help anyone who wants to bake the most delicious homemade shortbread cookies in the oven quickly and easily.

Classic shortbread cookies made with margarine, delicious ones made with butter for molds, tender cookies made with sour cream, how to make them at home and with crumbs in the oven - we offer this in recipes for sweet pastries. Baking from shortcrust pastry is very easy. It always makes a crumbly, tender dish for the whole family and a homemade treat for guests for tea.

How to make cookies crumbly and tender

In fact, everything ingenious is simple. The essence of delicious baking is simply following the recipe instructions. When kneading, be sure to maintain the proportions of fat and flour.

Shortbread cookie dough, as you know, is kneaded with margarine, butter, lard, or using cooking oil as a base, but margarine is more often used. The butter base makes savory and sweet baked goods tender and crumbly, and such shortbread baked goods do not go stale for a long time.

If you put less margarine or butter than the specified amount, the dough will be hard instead of tender and the cookies will not be crumbly.

For more uniform baking of cookies, the shortbread dough should be rolled out thinner, the ideal thickness is at least 5 mm, maximum 10 mm.

There are a great many recipes for making shortbread cookies. We offer several of the simplest and most delicious options that even a schoolchild or a novice cook can master.

Delicate shortbread cookies with margarine

The most popular are classic margarine cookies. Recipe from the USSR cookbook. Delicate, pleasant to the taste, and in this recipe we will tell you how to prepare the best shortbread dough for homemade cookies.

These ingredients are enough to bake cookies on a large baking sheet.

12 servings

European cuisine

40 min

404 kcal per 100 g

Ingredients:

• flour - 3 cups;
• margarine for baking - 180 grams;
• chicken eggs - 2 pieces;
• sugar - 200 grams;
• baking powder - 2 grams;
• vanillin - half a teaspoon.

Recipe for homemade shortbread cookies with margarine:

To ensure that the products come out smooth and beautiful after cutting, use special cookie cutters.

1. Cut the margarine into pieces and combine with sugar in a microwave-safe glass saucepan.
2. Place the saucepan on heat and melt. Stir, add baking powder, cool slightly.
3. Add eggs, beat until smooth.
4. Sift a glass of flour into the resulting mixture.
5. Add vanilla, stir until smooth.
6. Sift the remaining flour again and knead the dough, which will be soft but crumbly.
7. When the shortbread dough has cooled, separate a piece from it and place it on a sheet of parchment, cover with a second leaf on top.
8. Roll out the dough between the parchment into a layer. Then remove one sheet and cut it out with a cookie cutter or cup. Do the same with the rest of the dough.
9. Transfer the pieces to a baking tray lined with baking paper. Place the baking sheet in the preheated oven and bake the cookies for no more than 15 minutes.

To decorate finished margarine shortbread cookies, you can use pieces of marmalade, melted chocolate or.

Shortbread cookies with sour cream

There is no doubt that the quality of sour cream cookies made from shortcrust pastry depends entirely on the quality of the butter and sour cream. The thicker and fattier the sour cream, the more tender and crumbly it is.

Ingredients:

• white flour - 500 grams;
• sour cream - 100 grams;
• chicken eggs - 2 pieces;
• butter - 100 grams;
• sugar - half a glass;
• baking powder - 1 heaped tablespoon;
• vanillin - 2 teaspoons.

Cookie recipe for molds:

The easiest to prepare are shortbread cookies made with butter. We recommend making the dough according to this simple recipe if you want to get a delicious homemade one for tea.

1. Mix eggs and vanilla in a bowl.
2. Add soft butter, sour cream, mix.
3. In a separate bowl, mix the sifted flour with baking powder.
4. Knead the dough, transfer to cling film, and place in the refrigerator for at least 2 hours.
5. Take the shortbread dough out of the refrigerator, roll it out into a thin layer, and cut it out with cookie cutters.
6. Place the cookies on a parchment-lined baking sheet and place in an oven preheated to 180°C for 15 minutes.

Sprinkle the cooled cookies with powder or top with fondant.

To make the shortbread dough more crumbly, you can replace sugar with powder and increase the amount of butter or margarine.

Cookies with jam from shortcrust pastry

From childhood, we all remember diamonds and squares of shortcrust pastry, covered with jam and crumbs. Those children's homemade, ordinary square ones remain popular to this day, and every year the number of recipes in various variations is only growing.

Ingredients:

• flour - 3 cups;
• margarine - 200 grams;
• chicken eggs - 2 pieces;
• sugar - half a glass;
• baking soda - 0.5 teaspoon;
• salt - 0.5 teaspoon;
• thick jam (candied) or marmalade;
• starch - 1 tablespoon.

How to make classic shortbread cookies with jam:

It is important! Instead of margarine, you can use butter. All products (including margarine) must be removed from the refrigerator before baking and should be at room temperature.

We suggest preparing delicious cookies with jam according to the classic recipe with delicious shortbread crumbs, and the problem of disposing of last year’s jam will be resolved by itself.

1. Place margarine, sugar, salt, soda and eggs cut into pieces in a blender bowl. Stir until smooth; no special beating is required.
2. Now all that remains is to add the sifted flour to the contents. You don’t need to add it all at once, but in parts (it’s more convenient to add half or a whole glass at a time).
3. The dough should be soft and buttery. Divide into two parts: one is slightly larger than the other, roll both into a ball.
4. Wrap a smaller part of the shortcrust pastry in cling film and place in the freezer.
5. On a cutting board, spread a piece of parchment that corresponds to the size of the baking sheet, and directly on it roll out the second dough ball into a rectangle. Transfer the sheet of dough to a baking sheet.
6. The amount of jam or marmalade depends on its thickness; you need to put in enough so that it does not run off the cake. So, mix about 5-6 tablespoons of jam with starch in a separate bowl.
7. Spread the jam filling evenly over the surface of the crust.
8. Take the second ball of shortcrust pastry out of the freezer, and holding a large grater over the pie, grate the dough on it, filling the entire surface of the pie with it.
9. Place the baking sheet with the pie in an oven preheated to 180°C and bake for 20-25 minutes until golden brown.
10. After 5 minutes, cut the entire cake into equal rectangles, transfer to a dish and brew tea.

The most successful and delicious filling option for shortbread cookies with jam is jam or jam made from currants, cherries or apricots.

Shortbread cookies: a simple recipe

If you're new to cooking or prefer to bake quickly, then this easy cookie recipe is perfect. After kneading, the shortbread dough does not need to be refrigerated; you can immediately begin rolling out and baking.

Ingredients:

• flour - 2 cups;
• kefir - half a glass;
• chicken eggs - 1 pc.;
• sugar - half a glass;
• vegetable oil - 0.5 cups;
• soda - half a teaspoon;
• salt - a pinch.

Homemade shortbread cookies:

If kefir is not available, fermented baked milk or homemade yogurt will do, but keep in mind that substitutes affect the classic taste of shortbread, or rather its layering, crumbliness and tenderness.

1. Combine flour with salt and butter, mix.
2. Grind the mass, you should get crumbs.
3. Add sugar, egg, kefir mixed with soda to the dough.
4. Knead stiff shortbread dough.
5. Roll out the dough on a table or cutting board into a large layer.
6. Cut out cookie shapes with cookie cutters.
7. Place on a baking sheet and sprinkle sugar on top.
8. Place in an oven preheated to 180°C and bake for 15 minutes. Cool slightly on the baking sheet and transfer to a plate.

Simple shortbread cookies are ready - they are very tasty and soft, and when bitten they crumble pleasantly. Check out another delicious homemade recipe.

Now you know about 4 recipes for making homemade shortbread cookies, although there are many more in cooking.

Master the recipes, cook at home with pleasure, write reviews and wishes, we look forward to communicating with you on the Razgadamus.ru website!