Shortbread cookies
There are few things in the world more positive, reliable, and nerve-soothing than the smell of hot cookies gradually filling the kitchen. Anyone can make shortbread cookies—this is not a multi-tiered cake that is intimidating to approach without proper skills. With shortbread stars and diamonds, the main thing is not to let them overbake in the oven, otherwise, they will harden and become rock-like. Otherwise, the recipe is extremely simple and quick to prepare—it’s nice when a tray of crumbly cookies comes out of the oven faster than the kettle on the stove can boil.
INGREDIENTS:
- Wheat flour: 370 g
- Sour cream: 150 g
- Sugar: 200 g
- Butter: 125 g
- Vanilla: ½ teaspoon
- Baking soda: ½ teaspoon
- Egg: 1
INSTRUCTIONS:
- In the flour, add sugar, baking soda, and vanilla. Mix everything, then add the sour cream and butter in pieces, and knead the dough.
- Roll the dough into a ball, wrap it in plastic wrap, and put it in the refrigerator for 20–30 minutes.
- On a floured surface, roll out the dough to a thickness of about ½ 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, by placing a raisin or a berry from jam in the center of a circle.
- Brush the shapes with a beaten egg and place them in an oven preheated to 170 degrees Celsius for 10–12 minutes.
