Shortbread cookies
Description
Homemade treats for tea. These cookies can also be served at the Easter table. You can add 1 tsp of vanilla sugar to the dough, optionally with lemon flavor. You can decorate the baked and cooled cookies (if not sprinkled with sugar) with condensed milk and coat with coconut flakes. The cookies keep well in a tin box or airtight container at room temperature for 3–4 days. Serve warm or chilled. Perfect with tea.
Instructions
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Step 1
1. Prepare the shortcrust dough: beat the egg with sugar until the mixture becomes foamy. Then add the sifted flour, brown sugar, salt, and mix well. Add pieces of butter and knead until you get a smooth, uniform dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
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Step 2
2. Roll out the dough into a 3-4 mm thick layer.
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Step 3
3. Use a cutter or glass to cut out small-diameter circles.
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Step 4
4. Fold each circle in half, pressing the edges together tightly.
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Step 5
5. Make 3 cuts, as shown in the photo.
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Step 6
6. Fold back the top strip of dough to form the swan's neck and head. Slightly fold back the "wings."
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Step 7
7. Using chocolate chips, make the eyes.
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Step 8
8. Place the cookies on a baking sheet lined with parchment paper, brush with milk, and sprinkle the shapes with brown sugar.
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Step 9
9. Bake the cookies for 10 minutes in a preheated oven at 180 degrees until golden brown. Let the cookies cool and serve.