Shortbread cookies
Description
Homemade baked treats for tea. To ensure your shortbread cookies are delicious, keep a few things in mind: don't overwork the dough with flour, and chill it well before baking. Also, keep in mind that the thicker the cookies, the longer they'll need to bake and the less crumbly they'll turn out. Therefore, the optimal thickness for shortbread cookies is 0.5–1 cm. It's very important that the baked goods cool down completely. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Separate the egg into white and yolk.
- 3
Step 3
Place soft butter and sifted powdered sugar into the bowl. Beat until creamy.
- 4
Step 4
Add the yolk and beat again.
- 5
Step 5
Add part of the flour, salt, and baking powder to the resulting oily mixture, and stir with a spoon to form the dough. Add the remaining flour and quickly knead by hand. As soon as the dough comes together into a ball, stop kneading. Wrap the dough in plastic wrap and refrigerate for 40 minutes.
- 6
Step 6
Preheat the oven to 180 degrees. After the time has elapsed, roll out the dough into a sheet 0.5–1 cm thick. Cut out the shortbread cookies using a round cutter.
- 7
Step 7
Remove the baked goods from the oven. Transfer them onto a table using parchment paper, let cool slightly in this form, then remove the parchment.
- 8
Step 8
Remove from the oven and serve warm or cooled.