Shortbread cookies through a meat grinder

Description

Perfect with tea and coffee. This dessert delights with its nostalgic charm. The lemon and brandy add a touch of piquancy and soften the eggy taste. The result is a very tasty cookie, ready in just a few minutes. Serve warm or chilled. Ideal with tea.

Instructions

1. 1

   Step 1

   Separate the yolks from the whites and beat them with sugar until foam forms. Meanwhile, place the egg whites in the refrigerator.

2. 2

   Step 2

   Add salt to the cooled egg whites and beat into a foam as well.

3. 3

   Step 3

   Sift the flour and starch and add softened, chopped margarine to it. Mix well.

4. 4

   Step 4

   Add the sour cream and beat the mixture with a mixer until smooth.

5. 5

   Step 5

   Pour the previously prepared mixture of yolks and sugar into the dough, add lemon zest and cognac. Beat well.

6. 6

   Step 6

   Gently pour in the whipped egg white and mix with a spatula.

7. 7

   Step 7

   Place a baking sheet with foil or parchment paper laid out on it (or simply grease the baking sheet with vegetable oil) under the meat grinder's outlet.

8. 8

   Step 8

   Pass the dough through a meat grinder, cutting the strip into pieces approximately 5-7 cm in size.

9. 9

   Step 9

   You can roll them into any shape you like (I simply pinch them on one side).

10. 10

    Step 10

    Bake in a preheated oven at 180 degrees for about 10 minutes. Check for doneness using a toothpick or wooden skewer: if no dough sticks to it when piercing the cookie, the cookie is ready.