Classic Shortbread Cookies
Baking and Desserts | Soviet cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
5
🍽️ Servings
20
Description
If you need to make cookies with nuts, add them to the dough after the flour has been added and everything is mixed well. Instead of pasteurized egg mix, you can use regular eggs, with the volume of one egg being about 50 ml.
Ingredients
- Wheat Flour - 17.6 oz
- Sugar - 8.1 oz
- Butter - 10.6 oz
- Pasteurized egg - 2 fl oz
- Salt - a pinch
Step by Step guide
Step 1
Beat the room temperature butter with a mixer for 2 minutes.
Step 2
Add 200 grams of sugar and salt, and whisk for another 3 minutes.
Step 3
Add 70 ml of egg mixture and whisk until smooth.
Step 4
Add the flour, switch the mixer to the lowest setting, and mix until all the flour is incorporated into the dough.
Step 5
Next, mix the dough with a spatula or by hand until it reaches a uniform consistency.
Step 6
Roll out the dough into a sheet about 4 mm thick. If the dough sticks to the rolling pin, place it between two sheets of parchment paper and roll it out.
Step 7
Use a knife or cookie cutters to cut out cookies from the dough. Transfer the cookies to a baking sheet lined with parchment paper.
Step 8
Brush the surface of the dough with an egg wash using a pastry brush. If desired, sprinkle the surface of the cookies with sugar (30 g). Let it sit for 5 minutes to allow the egg wash to dry.
Step 9
Preheat the oven to 446°F. Place the cookies in the oven for 10 minutes. As soon as the edges of the cookies start to turn golden brown, remove the baking sheet. Allow the cookies to cool before serving.
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