Cookies
Description
The baking is simple and quick. The cookies according to my recipe turn out incredibly delicious. Before, I used to make shortbread cookies without eggs and with frozen butter, but after trying this recipe, I completely forgot about the old one. These cookies come out crumbly, crispy, yet not hard. Actually, you don't even need to decorate them—just dust with powdered sugar or add a simple white icing. But my little son loves drawing on the cookies and then eating his creations, so of course I can't say no to him. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the butter out of the refrigerator in advance so it softens.
- 2
Step 2
In a deep bowl, break 1 egg. Separate the second egg into white and yolk. Add the yolk to the first egg in the bowl, and pour the white into a dry, clean glass for whipping (it will be needed later for the glaze). For now, focus on the dough: add sugar and a pinch of salt to the eggs and beat with a mixer until the sugar dissolves and the mixture increases in volume.
- 3
Step 3
Add softened butter to the egg mixture and mix.
- 4
Step 4
Add the flour mixed with the baking powder and knead a soft dough.
- 5
Step 5
The dough should turn out very soft; it's okay if it slightly sticks to your hands, the main thing is that it should be uniform.
- 6
Step 6
Place the prepared dough in a bag or wrap it in plastic wrap and refrigerate for 30 minutes.
- 7
Step 7
Then take the dough out of the refrigerator, separate half to work with, and return the remaining dough to the refrigerator. Roll out the portion you've taken into a thin layer. Choose the thickness to your liking—I prefer thin cookies. Using a bone-shaped cookie cutter, cut out the cookies. If you don't have such a cutter, you can cut the cookies by hand; the bone shape is quite simple, so I think they will turn out nicely.
- 8
Step 8
Transfer the prepared items to a baking sheet lined with parchment paper and place in the oven for 8-10 minutes (at 200 degrees). The cookies bake very quickly.
- 9
Step 9
While the cookies are in the oven, prepare the icing. Mix the egg white reserved earlier with powdered sugar (you can add 1/2 teaspoon of lemon juice) and beat with a mixer until smooth. Divide the icing into 3–4 portions. Leave one portion white—this will be used for the border. To prevent it from spreading, make it thicker by adding a little starch (about 1/2 tablespoon, or even less).
- 10
Step 10
Color the remaining portions of the icing with food coloring in various colors. Transfer the icing into small bags, tie them up, and cut off the corner to make a small hole.
- 11
Step 11
Meanwhile, the cookies are already ready. From all the dough, I got 12 such large cookies.
- 12
Step 12
Using thick white icing, create borders and let sit for 15–20 minutes to allow the icing to dry.
- 13
Step 13
Now comes the creative part. Use colored icing to decorate the cookies. My little son helped me, so of course it wasn't very neat. But the kids were absolutely thrilled and over the moon with joy.
- 14
Step 14
Leave the cookies for 2-3 hours to let the icing dry.