Sand cookies
There are tons of recipes for shortbread dough, and they are all similar except for the details. This recipe, for example, uses egg whites instead of whole eggs or yolks. Due to the fact that the butter is softened, the dough is soft and pliable and can be easily pressed out of the pastry bag. If you use the nozzle «star», you can drop off beautiful roses, hearts or generally write letters. In general, whatever your imagination prompts you. For the recipe, thanks to Natasha Lompas, who published it on her blog.
Composition:
- cream butter - 190 gr.
- sugar powder - 75 gr.
- salt - 3 gr.
- egg white – 1 pc.
- flour - 225 gr.
Cooking method of shortbread cookies:
Take the butter out of the refrigerator in advance to soften.
Mix the butter, powdered sugar and salt in a food processor until crumbly, add the protein and finally the flour.
Mix the butter, powdered sugar and salt in a food processor until crumbly, add the protein and finally the flour.
Add the flour.
You can add cinnamon, orange or lemon zest, or any other spices you like to the dough and it will taste different every time.
Add cinnamon, orange or lemon zest, or any other spices you like and it will taste different every time.
Mix the dough only for a uniform texture, you don't want to knead it too hard as this will change the texture of the baked cookies.
Mix the dough only for a uniform texture, you don't want to knead it too hard as this will change the texture of the baked cookies.
Transfer the dough into a bag with a «star» or any other nozzle and place on a parchment-lined baking tray.
Transfer the dough into a bag.
Leave the cookies in the cold for at least 30 minutes, or preferably a couple hours.
Allow to cool.
Bake in a preheated oven at 170C for 20 minutes or until confidently browned. Do not leave the cookies light colored, they should be light brown or caramelized.
That's it, your cookies are ready, you can call the family for a tea party!
Have a good appetite!"
