Shortbread Cookies
Baking and Desserts • Arabian
Description
Few things in the world are more positive, reliable, and soothing than the smell of hot cookies gradually filling the kitchen. Anyone can make shortbread cookies – it’s not a multi-layered cake that seems daunting without the right skills. With shortbread stars and diamonds, the key is not to let them stay in the oven too long, or they will harden and become rock-like. Otherwise, the recipe is extremely simple and quick to prepare – it’s delightful when the tray of crumbly cookies comes out of the oven faster than the kettle boils on the stove.
Ingredients
- Wheat Flour 15 oz
- Sour Cream 5 oz
- Sugar 5 oz
- Butter 5 oz
- Vanillin ½ spoons
- Activated Baking Soda ½ spoons
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
In a bowl, combine the flour, granulated sugar, baking soda, and vanilla. Mix everything together, then add the sour cream and diced butter, and knead the dough.
Step 2
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20–30 minutes.
Step 3
On a floured surface, roll out the dough to a thickness of about 1/2 cm. Prick the surface of the dough with a fork and cut out shapes. Place them on a baking sheet. Some shapes can be decorated; for example, place a raisin or a piece of fruit from jam in the center of a circle.
Step 4
Brush the shapes with beaten egg and place them in a preheated oven at 340°F for 10 to 12 minutes.
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