Classic shortbread cookies

6 servings
1 hour

How to make a classic shortbread? Prepare all the necessary ingredients for this. The butter should be soft, so take it out of the fridge beforehand and let lie at room temperature for a couple of hours. Separate the yolks from the proteins. I use Category S1 eggs. Sift the flour through a sieve to saturate it with oxygen. It is necessary to last so that the finished products are the most delicate and magnificent.

To make shortbread, take a comfortable bowl and combine soft butter and sugar in it. Whisk for 1-2 minutes to make the butter a little bulkier and lighter. It is not worth replacing butter with margarine. Margarine products are more rigid.

Add the egg yolks to the oil. Meddle them in the dough. For this, too, you can use a mixer. If you add whole eggs to the dough instead of yolks, then the cookies will not be as crumbly as they are on the yolks.

Then pour in the baking powder, a pinch of salt and vanillin. Start gradually adding flour and kneading the dough. All flour should not be added at once. It may need a little more or less. Focus on the consistency of the dough.

The finished dough will be soft and not at all sticky to the hands. Wrap the dough in cling film and let it lie down for 30 minutes, rest.

From the finished dough, roll out the layer, 5-7 mm thick and cut out cookies of any shape from it. Place the cookies on a baking sheet lined with cooking paper and place in the oven, preheated to 180 degrees, for 15 minutes. Navigate your oven. Cookies are prepared very quickly.

Do not overextend it in the oven, otherwise it will burn. Ready-made sugar biscuits, golden, remove from the oven and cool.

You can sprinkle powdered sugar over the cookies.

It turns out very tasty and crumbly sugar cookies. Nice treat!