Shortbread cookies on sour cream

10 servings
1 hour 45 min

How to make shortbread? Prepare the necessary ingredients. Butter should be at room temperature, so take it out of the refrigerator in advance (I take it out from the evening so that in the morning it defrost completely both outside and inside). Methane can be taken with a fat content of 20% or more. The main thing is that it is thick enough, not like water. Use top grade flour.

Place the soft butter at room temperature in a bowl and add the sour cream. Whisk everything together with a mixer.

Pour in the sugar and whisk everything again.

Sift the flour and gradually add to the dough. Flour may need more or less. It depends on the quality of the flour itself and on the humidity of the sour cream.

Knead a soft, slightly sticky, stretchy dough. If the dough is too thin, pour in some more flour. I had to add another 2 tbsp. l flour.

Form a ball from the dough, wrap it in film or cover it with a cellophane bag so that it does not curl, and send it to the refrigerator for 1 hour.

Place the chilled dough on a floured table and roll into a layer about 5-7 mm thick. Cut the cookie blanks out of the dough with a cutter. But you can cut the dough with a regular or figured knife.

Carefully place the blanks on a parchment-lined baking sheet. During baking, the biscuits rise slightly and get higher, but do not spread to the sides and maintain a perfectly even shape.

To design the top of the cookies, we need 1 egg and 3-4 tbsp. l sugar.

Whisk the egg until smooth.

Carefully brush the surface of the cookies with a beaten egg, trying to prevent it from leaking outside the dough, otherwise the egg will burn on the baking sheet. Top generously sprinkle sugar over the workpieces. Bake the puff biscuits in the oven preheated to 200 ° C for 15-20 minutes until golden.

Chill the finished cookies and serve. Enjoy your meal!