Two-Tone Shortbread Cookies
Baking and Desserts • Russian
Description
Two-Tone Shortbread Cookies
Ingredients
- Butter 10 oz
- Wheat Flour 10 oz
- Sugar 5 oz
- Vanilla salt 2 teaspoons
- Cocoa Powder 3 teaspoons
- Beetroot 0 fl oz
- Egg white 2 pieces
Step-by-Step Guide
Step 1
Mix the flour with the sugar and vanilla sugar.
Step 2
Grate the butter into this mixture using a coarse grater (I took it straight from the refrigerator). Rub the dough until it resembles wet crumbs.
Step 3
Add the yolks. Quickly mix everything together so that the butter doesn't melt.
Step 4
Divide the resulting lump into 4 equal parts and place them in the refrigerator.
Step 5
At this point, make the beet juice. Take the smallest beet, grate it finely. Squeeze the juice into a bowl, either pressing with a spoon through a strainer or using cheesecloth.
Step 6
Take 2 pieces of dough out of the refrigerator, roll one part into a rectangle. Add cocoa to the second part and roll it out as well. Place it on top of the white part and roll it into a log. Wrap it in plastic wrap and place it in the freezer for about 30 minutes.
Step 7
Do the same with the other parts. Instead of cocoa, add beet juice. If the dough becomes a bit too runny and sticks to your hands due to the juice, a little flour won't hurt. This too goes in the freezer for 30 minutes.
Step 8
Unwrap, slice into rounds, and place on a baking sheet. Bake in a preheated oven at 390°F for 15–20 minutes until golden brown.
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