Cookies
Description
This recipe doesn’t take long. For the cookies to hold their shape well, you need to chill the dough in the freezer for thirty minutes. You can also use large raisins, any nuts, or dried apricots for decoration—choose whatever you prefer. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Put the softened butter and sugar in a bowl. Beat with a mixer until pale and fluffy.
- 3
Step 3
Add the egg yolks. Whisk again with a mixer.
- 4
Step 4
Add the flour and baking powder for the dough.
- 5
Step 5
Start mixing the dough with a spoon. When it becomes hard to stir, knead with your hands.
- 6
Step 6
As soon as the dough comes together into a ball, stop kneading. Since this is shortcrust pastry, it should not be kneaded for a long time. Place the resulting ball of dough on plastic wrap.
- 7
Step 7
Shape the dough into a log about 20–24 cm long. Wrap it in plastic wrap, twist the ends, and roll it once more. Put the dough in the freezer for 30 minutes.
- 8
Step 8
When the time is up, take the dough out of the freezer. Unwrap the plastic wrap. With a sharp, wide-bladed knife, cut the pieces. No more than 1 cm thick.
- 9
Step 9
Arrange the dough pieces on a baking sheet lined with parchment paper.
- 10
Step 10
Press a nut into each portion. Put the baking sheet with the shaped cookies into an oven preheated to 200 °C for 12 minutes.
- 11
Step 11
Take the baked cookies out of the oven and transfer them to a plate. Let cool.