Kurabye shortbread cookies

10 servings
1 hour

How to make kurabye shortbread cookies with a povidl? Prepare the necessary ingredients for this. Butter should be soft, so take it out of the fridge beforehand and leave to lie at room temperature to keep it warm. I do not advise replacing butter with margarine, since it is on butter that cookies are crumbly.

To make butter softer, cut it into pieces. To make the dough, take a comfortable, spacious bowl. Combine the soft oil and icing sugar in a bowl. Mix to start dissolving the powder. It is advisable to use a mixer to beat the oil.

Then add the egg whites to the bowl. Mix all the ingredients.

Sift the flour through a sieve. This will saturate her with oxygen and the dough will be gentler. Finished products will be more crumbly. Pour the flour into the bowl gradually and knead the dough. A mixer is not needed here. You can get by with a wooden shoulder blade.

The flour can go a little more or less. Navigate the consistency of the finished dough. You don't need to knead it for a long time. Once the dough is in a lump, don't add any more flour. There is continue kneading, then the dough will ask for more and more flour, as a result it will become dense, and the finished products will be tougher.

The dough is very soft. Place it in a silicone bag with a large nozzle.

Line a baking tray with parchment and squeeze over the entire surface of the cookie. In the center, make small recesses.

Put a little thick in each cookie. There can be any taste, the main thing here is its thickness. Place the tray in the oven, preheated to 190 degrees, for 20-30 minutes. When baking, navigate your oven.

The finished biscuits will be a beautiful golden color. Remove it from the oven and immediately remove it from the baking sheet so that it does not burn. Cool the cookies and treat them. Enjoy your meal!