Sand cakes

1 serving


sieve the flour on a cutting board (leave 1 tbsp for sprinkling), add fat and chop with a knife into small pieces (the size of half a pea). add sugar, stir with flour and fat, make a recess in the middle, add yolks or egg, sour cream, vanillin, salt and stir the dough with your hand so that all the components are combined into a homogeneous mass. form the ball from the dough, put it in a cold place so that it cools. then roll the dough on a board sprinkled with flour into a layer 4-5 mm thick and cut out with molds or a thin glass of circles. using a wide knife, put these circles of dough in rows on a baking sheet, grease each with a beaten egg and sprinkle with sugar. bake in a preheated oven until light golden. sprinkle hot cakes with icing sugar. cakes can be cut with different moulds, setting them so that as little unused dough as possible remains. sugar intended for sprinkling dough can be mixed with crushed nuts. Since this shortbread recipe is universal, it can be used for baking products with cottage cheese, fruit pies, povidl, etc.