Shortbread Cookies.

Shortbread Cookies.

Shortbread cookies.

Shortbread Cookies. Shortbread cookieson curlicues Sour cream.

Let's make shortbread cookies on sour cream - tender, crumbly, with a delicate vanilla flavor.

Ingredients for the dough:

Flour - 320 g
Baking powder - 0.5 tsp.
Butter (margarine) - 100 g
Sour cream - 100 g
Sugar - 110 g
Vanilla sugar - 1.5 tsp.
Salt - 1 pinch

For greasing and sprinkling:

Egg yolk - 1 pc.
Sugar - 30 g

Shortbread cookies.

Cooking Cookies:

1. In a bowl, place room temperature butter, sugar, vanilla sugar, and a pinch of salt. Pound. Add sour cream and stir for about one and a half minutes.

Sugar during this time will begin to melt, and the mass, accordingly, will become more liquid. Next, enter the flour and baking powder. Knead the dough. It turns out soft, elastic and does not stick to your hands at all.

2. Roll dough balls about the size of a walnut. I got 55 pieces. You can cover the balls with a film so that they do not get windy, or warm a little piece of dough in your palms before molding.

Roll the ball into a bar 15 centimeters long, reduce the opposite ends, pinch the joint and twist it like a wick.

3. Divide the egg into yolk and protein. No protein needed. Add a teaspoon of milk or cream to the yolk. Shuffle.

4. Place the items on a baking sheet covered with baking paper. Lubricate with yolk mixture and sprinkle with sugar. This mixture is enough to cover the “Curls” in two layers. When covering the second time, lubricate not all cookies, but 4-5 pieces each, so that the yolk does not have time to dry and the sugar sticks well.

5. Send the items to the oven preheated to 180 degrees to the middle level. Bake for about 15 minutes.

Shortbread Cookies.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.

Besucherzahler
счетчик для сайта