Shortbread cookies with sour cream
Description
The recipe won't take much time. To delight your children with delicious and natural cookies, find out how. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Take the margarine out of the refrigerator and let it soften until it becomes soft. Cut the margarine into cubes and place it in a bowl. Add brown sugar and cream it with the margarine until it turns pale.
- 2
Step 2
Now add the sour cream to the sugar and margarine, add the egg, a pinch of salt, and mix all the ingredients well until smooth.
- 3
Step 3
Grind the peanuts into fine crumbs using a blender or coffee grinder. Add the ground peanuts to a bowl, along with the sifted flour, baking powder, turmeric, and vanilla. Knead until you get a firm and elastic dough.
- 4
Step 4
Roll the dough into a ball and place it in a bowl. Cover it with plastic wrap and refrigerate the bowl for one and a half to two hours.
- 5
Step 5
After a couple of hours, take the dough out of the refrigerator and roll it out into a half-centimeter thick sheet. The dough is easy to work with because it contains a lot of margarine, so it won't stick to your hands or the working surface. Use cookie cutters to cut out shapes from the dough. Place them on a baking sheet lined with a silicone mat and bake for fifteen to twenty minutes in an oven preheated to 200 degrees Celsius.