Shortbread cookies. Shortbread cookies - a simple recipe for making at home

Instead of a lengthy introduction, I’d rather tell you about the basic rules for working with shortbread baking.

1. This kind of dough, unlike yeast dough, does not like the warmth of your hands. Therefore, you need to knead it as quickly as possible, using kitchen appliances if possible.
2. To prevent the products from spreading during baking, they are placed in the refrigerator for at least half an hour.
3. Egg white makes these baked goods coarser and harder. Only add it when extra “strength” is needed (for example, when making “grated” cookies that are cut ready). In other cases, try to limit yourself to adding yolks or ice water.
4. Replace some of the flour mixture with potato or corn starch. The finished products will surprise you with their crumbly, fragile texture.

Below I will share other useful tips and detail how to bake the most delicious shortbread cookies. A recipe with photos will teach you step by step how to cook a simple but beloved delicacy in the oven, literally in no time. I have chosen the most popular and reliable methods that will definitely not let you down.

Fragrant butter cookies with peanuts

To learn how to make the perfect shortcrust pastry, just remember a simple mnemonic formula: 3-2-1. This is the base. It means that to obtain a guaranteed tasty result you need to take 3 parts flour, 2 fat, 1 sugar. Of course, you can supplement this list with spices or flavorings. But knowing this proportion, you will never go wrong.

Ingredients (for 20-25 pcs.):

How to bake homemade shortbread cookies (recipe with butter):

It is advisable to use fine sugar. Remove the butter from the refrigerator in advance (20 minutes before cooking). Let it soften. If the product has already been softened and frozen again, it is not recommended to use it. You won't be able to get a smooth but crumbly texture. Place soft butter in a bowl. Add sugar. Add a small pinch of salt. You can flavor baked goods with vanilla (natural, extract, vanillin), spices - cinnamon, ginger, cardamom or finely grated citrus zest. Beat on medium power for 4-6 minutes. A homogeneous fluffy mass will come out.
Be sure to sift the flour. Pour it into a bowl in portions. Perhaps in your particular case you will need a little less or more product. To make your baked goods more tender and crumbly, replace about 1/4 of the flour with potato starch.
Knead. If it turns out too cool, pour in one or two tablespoons of very cold water or add 1 egg yolk.
Next, the advice usually follows is to mold the dough into something like a ball, wrap it in plastic and hide it in the cold for half an hour to an hour. But this is not entirely correct. It will be quite difficult to turn a well-chilled dough into a thin layer. Therefore, I advise you to first roll it out and only then put it in the refrigerator (in the common compartment) for 30-60 minutes. Chop the nuts.
Turn on the oven. While it is heating up, cut out the blanks using special molds or a regular glass.
Sprinkle with nuts. Place the cookies in the oven preheated to 180 degrees. It bakes quickly - about 15-20 minutes.
Cool the finished treat on a wire rack.

Making shortbread quickly and easily (recipe with creamy margarine)

A mixture of vegetable and animal fats is ideal for this baking. A profitable and tasty solution for whipping up homemade tea treats.

Required:

How to bake delicious shortbread cookies in the oven (simple recipe with step-by-step photos):

It is better to use soft margarine. To soften it faster, cut it into small cubes and leave it on the table. Mix eggs with sugar and vanilla flavoring.
Beat until fluffy and light. Depending on the power of the mixer, this will take 5-8 minutes.
Add margarine.
Beat again.
Mix flour with baking powder. Sift to remove lumps and small specks. Add in parts so as not to miss the consistency.
Please note that I indicated 2 standards of flour - for manual molding of blanks and for a confectionery press syringe. In the first case, the mass should be more tender, slightly liquid and sticky. In the second, be sure to achieve an elastic, smooth, soft texture, otherwise you won’t be able to roll out the base and cut out the cookies. Also, do not forget: the amount of this ingredient may differ from the declared amount due to different properties of the product from different manufacturers. The mass for the syringe is pre-cooled, otherwise it will not be possible to deposit the figures. You can cut the dough by hand right away. However, while the oven is heating up, it is advisable to put it in the refrigerator. It will set and retain its shape better during heat treatment.
Squeeze the figures out of the syringe onto a grease-free baking sheet. Or form a thin layer with a rolling pin. Cut out circles or blanks of other shapes. On a note: To avoid deforming the cookies, it is better to roll out the dough immediately on a baking sheet lined with baking parchment.
Bake in an oven preheated to 180-190 degrees until golden. Approximate time - 12-16 minutes.

Homemade shortbread with jam and crumbs

Prepare the largest baking sheet! There should be a lot of such delicacy! Light, crumbly base and sweet, thick filling... Just one serving is not enough.

Grocery list:

How to make “grated” shortbread cookies at home (step-by-step instructions):

It is very convenient and quick to prepare in a blender with a knife attachment. But you can also knead by hand. Cut the cooled butter into small pieces of arbitrary shape. Place in a bowl or blender. Add granulated sugar. Sift the flour with a sieve. Stir in baking powder. Add about half of the total amount to the remaining ingredients. Grind all components into crumbs using a device or your hands. Add the egg. Stir. Add the remaining flour in several batches. The dough should be soft, smooth, buttery, and not stick to the work surface or your hands. Divide into 2 unequal parts (in a ratio of 3 to 4). Wrap the smaller “half” in cling film. Place in the freezer.
Spread the remaining portion on a baking tray lined with baking paper. Using a fork, make frequent punctures to taste the surface. Place in the main compartment of the refrigerator for 20-30 minutes.
It is recommended to use thick jam, jam or preserves as a filler for grated cookies. Do you only have liquid treats? Dont be upset! To prevent the filling from leaking out, add 1-2 tbsp to it. l. starch. Remove the baking sheet with the base from the refrigerator. Spread the jam over the sand layer.
Remove the previously set aside dough from the freezer. Grate quickly on a coarse grater to form crumbs. Rub directly onto the jam. Place the workpiece to bake in an oven preheated to 180-190 degrees. Cook for 20-25 minutes on the middle rack.
Remove the finished browned pastry from the oven. Cool slightly until the filling thickens. Cut into squares. You will get cookies like this - tasty and crumbly.

Awesome cookies filled with jam and shortbread crumbs on top

List of what is needed:

Step-by-step detailed recipe with step-by-step photos:

Place soft butter or good baking margarine in a mixer bowl. Add sugar. Beat in the egg. Add a little vanilla for flavor.
Beat for 3-5 minutes. There is no need to achieve homogeneity; the butter-egg mixture will separate a little.
Sift the flour mixed with the baking powder into a separate container. Then add to the rest of the ingredients.
Add sifted cocoa powder.
Mix the mixture thoroughly. It will turn out quite thick, but sticky. You won't be able to form the cookies right away. Therefore, cover with film and refrigerate for 50-60 minutes.
Make balls from the frozen mass. Place them on a baking sheet lined with parchment. When baking, the pieces will spread a little, and you will get a round, “plump” cookie. An alternative forming method is a pastry press with any attachment. Place the sand base on a fat-free surface to get a shaped delicacy, as in the photo.
Wait for the cookies to cool slightly and have fun sampling them!

Any pastry made from shortcrust pastry turns out incredibly airy, tasty, it just melts in your mouth. Shortbread cookies get their crumbiness due to the fat content. The dish has a fairly high calorie content, but sometimes you just need to pamper yourself with such products.

Crumbly baked goods can take various forms and can be supplemented with all sorts of additives: raisins, chocolate, various nuts, dried fruits. It all depends on the preferences of the cook. Of course, it’s very easy to find factory-made baked goods in the store, but their aroma is not comparable to homemade ones. You can’t forget making your own shortbread dough. The recipe for cookies is very simple, but still not all novice housewives know how to properly prepare good shortcrust pastry, here You need to familiarize yourself with some culinary tricks:

Classic recipe

In fact, it's quite simple to make shortcrust pastry. The classic recipe requires a minimum set of ingredients. They do without eggs. A simple preparation can be combined with different fillings: berry, fruit, curd, cream. In general, there are many options for what can be created from such dough. For preparation take:

• 200 g soft butter;
• three glasses of flour;
• three spoons of sour cream;
• spoon of sugar;
• a pinch of salt.

First, the softened butter is placed in a glass container and rubbed with a fork or spoon. Add sugar and grind to remove large lumps from the mixture. Next add flour and salt, knead the ingredients with your hands until fine crumbs form. Add sour cream and mix.

The base should be elastic and homogeneous. Cover it with film and put it in the refrigerator for half an hour.

Then you can start making different cookies - homemade dough is very pliable. You can use molds and involve all household members in the interesting process.

Sour cream option

You can make cookie dough in the oven in a variety of ways. A simple but tasty option is to knead the dough with sour cream and eggs. The base turns out tender and soft. For successful cookies you need to choose high-quality and fresh products:

First, beat the margarine with sugar and salt until a fluffy mass is formed. Add the egg and mix with a mixer. Flour is mixed with baking powder and added to the liquid base. When the mixture has become homogeneous, it’s time to put it in the refrigerator under film. After half an hour, you can start rolling out the dough.

Cookies with margarine

With margarine, the product turns out tender and crumbly. Ready-made shortcrust pastries are often served with tea, complemented with jam or homemade preserves. This option cannot be called dietary - the dough is very rich and high in calories. Prepared from the following products:

• two glasses of flour;
• egg;
• 120 g margarine;
• sugar to taste, a little soda.

Mix the egg with sugar and beat with a whisk. The margarine is cut into small pieces, then mixed with sugar, kneading with a fork. Add flour and soda. Lubricate your hands with vegetable oil so that when kneading the base does not stick to them. Form a ball and put it in the refrigerator. Then you can prepare delicious products of various shapes from the resulting dough.

No added fat

• x100 ml sour cream;
• three glasses of flour;
• two eggs;
• 1 tbsp. a spoonful of sugar and vegetable oil;
• a little slaked soda.

First mix the butter with flour and salt. Beat eggs separately with sugar, add sour cream and soda. All components are mixed and followed by flour.

The dough is kneaded until it has an elastic consistency. Cookies from this dough are baked in ten minutes.

With kefir and mayonnaise

This dough turns out to be universal; it can be combined with any additives and fillings. It turns out to be very plastic, sculpting products is very simple. The baked goods are crispy. You can safely add nuts, spices or candied fruits to the dough to taste. The basic set of products required is as follows:

• 700 g flour;
• 300 ml kefir;
• 120 g margarine;
• egg;
• soda.

First, melt the margarine over low heat, add kefir, egg, and soda. Mix with a mixer. Add flour and knead into a thick base that should not stick to your hands. After cooling, you can shape the cookies and bake them at 180 degrees.

The classic recipe with mayonnaise is very simple, but you can spice up the dough by adding paprika, turmeric or cinnamon. You can add raisins, candied fruits, nuts, sesame seeds - it all depends on the preferences of the cook. For the base take:

• three glasses of flour;
• 200 g each of butter, sugar;
• 200 ml mayonnaise;
• egg;
• lemon juice, soda, vanillin.

Mix mayonnaise with egg and sugar. The uniformity should be perfect. Add soda, quenched with lemon juice, and vanillin. Slowly add flour. Add diced butter. The mass will not be very tight and steep.

You can make balls out of it and bake on an oiled baking sheet. Finished products are sprinkled with cocoa powder.

Shortbread

You can add pieces of chocolate (both white and dark), your favorite nuts, and lemon zest to the dough. Finished products are usually decorated with butter cream - it turns out very tasty. Sweet shortbread dough is prepared from the following ingredients:

• 150 g flour;
• 80 g sweet butter;
• four tablespoons of water, sugar;
• egg yolk;
• salt.

First, the oil is mixed with salt and ground. Beat the yolk with sugar and water. Add flour to the egg mixture, mixing the ingredients with a knife. Add the oil mixture and mix thoroughly. Roll out the dough on a work surface sprinkled with flour.

Baking is prepared in the usual way: shaped cookies are baked on an oiled baking sheet until a crust forms. Cooking time varies depending on the size of the figures and the features of the oven, but on average it is no more than twenty minutes.

Curd recipe

You can prepare a healthier version of curd shortbread cookies if you replace sugar with natural liquid honey. The remaining products remain unchanged:

• 500 g flour;
• 250 g cottage cheese;
• 200 g butter;
• 50 g sugar;
• 15 g baking powder;
• lemon zest.

Cottage cheese is mixed with butter and lemon zest. Flour is mixed with salt, baking powder and sifted. The flour mixture is sent to the cottage cheese, kneaded until there are no lumps. Cookies from this dough are prepared in about twenty minutes in an oven preheated to 200 degrees.

Each recipe makes the shortbread dough taste amazing. It’s worth preparing several options to understand which one you like best. You can always experiment with ingredients rather than strictly follow the specified recipe. Dough pastries are best served with freshly brewed tea or fresh coffee. Cookies can become a complete breakfast for a child or a unique dessert for the whole family.

Attention, TODAY only!

Shortbread dough is quite easy to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make sweet shortbread dough, from which you can create classic figured cookies, tartlets, tarts, and baskets. This dough can be prepared for future use and stored in the freezer for up to 3 months.

In addition to the recipe for the dough itself, I will write how to bake delicious gingerbread cookies, tangerine tart, and classic shortbread cookies from this dough.

This dough turns out perfect. The shortbread dough itself should resemble wet sand in structure; when finished, it turns out crispy and crumbly. This dough can be used to make cookies, tarts and tartlets, cake baskets, and cake layers.

In this recipe, I will show you how to properly knead the dough so that it rolls out well and does not break after baking. I will also share the secrets of making shortcrust pastry.

Ingredients:

• cold butter - 300 gr.
• powdered sugar or sugar - 150 gr. (4 tbsp with top)
• eggs - 2 pcs.
• sour cream - 1 tbsp.
• salt - 1 pinch
• low gluten flour - 600 gr.

Step-by-step preparation of shortcrust pastry.

Secret No. 1. The butter should be cold. It is from this oil that the loose structure of the dough will be obtained. Do not remove the butter from the refrigerator in advance to allow it to soften. And especially don’t drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and stringy.

1. Grate the cold butter. Do this quickly so that the oil does not have time to heat up from the heat of your hands. Otherwise it will be difficult to rub it, it will float.

1. Add powdered sugar to the grated butter. You can also add sugar, but the powder will grind better with cold butter and there will be no grains. Using a fork, mash the butter together with the powdered sugar. Also do this quickly so that the butter does not melt.

Secret No. 2. There should be exactly 2 times less powdered sugar than butter. Too much sugar will make the dough crumbly and the cookies less crispy.

1. Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next one.

Secret No. 3. Place 1 tbsp into the dough. sour cream. It will make the dough more elastic and will not crumble. But too much sour cream will also cause harm: the dough will float and lose its necessary consistency.

1. After the eggs, add 1 tbsp. sour cream and mix with a fork.

Add a pinch of salt and stir quickly. All sweet baked goods add very little salt, because it better reveals the taste of sugar and gives a new flavor note.

Secret No. 4. Shortbread dough requires flour with a low gluten content (less than 20%). This flour is made from soft varieties of wheat. If you don’t have such flour, then use this advice. Take a glass of regular flour, add 2 tbsp. flour, instead put 2 tbsp. starch. The result is a mixture with low gluten content.

1. For 300 gr. you need to put 600 grams of oil. flour, that is, the proportion is 1:2. If there is too much flour, the dough will turn out hard and you won’t be able to mold it into the desired product. Sift the flour and add to the oil base, stir quickly. When the dough already looks like crumbs, knead it with your hands, but not for long, otherwise the cookies will not be so crispy. The finished dough is quite tight.

In the cookie dough you need to put 1 tsp. baking powder, you do not need to put it in the tart dough.

1. Wrap the dough in cling film and place in the refrigerator for 30 minutes to cool (or 2 hours). The dough cannot be rolled out right away, the dry and wet ingredients must react, then the dough will be elastic and pliable.

How to make various pastries from shortcrust pastry.

The process of preparing dough from 300 grams was described above. oils For this amount of oil you need to take 600 grams. flour. I will divide this oil base into 3 equal parts (100 grams of oil each). You will get 200 grams for each part. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - ginger cookies with chocolate.

The raw dough can be made in advance and frozen in the freezer. There it can be stored for several months.

Making ginger cookies from shortcrust pastry.

Additional Ingredients:

• ground ginger - 1 tbsp. no slide
• baking powder - 1 tsp. no slide
• nuts and chocolate for decoration

As you can see, the additional ingredients are dry, so they must first be mixed with flour, and then combined with the oil base. So, in 200 gr. flour (per 100 grams of butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour - 6 tbsp. with a slide. You can also add vanilla or vanillin if you wish.

For this baking, it is better to use baking powder rather than soda, because soda acts immediately, while baking powder acts gradually during the baking process. Since our dough will still be cooling, an immediate reaction is not needed.

Mix the dry mixture with the oil mixture, knead the dough, just do not knead the shortbread dough for a long time. Wrap in film to prevent the dough from drying out and place in the refrigerator (from 30 minutes to 2 hours).

After half an hour, take out the dough and roll it out on parchment about 5 mm thick. Cut out the desired shapes with cutters and bake on parchment at 200 degrees for 15 minutes.

If desired, cookies can be decorated with chocolate and nuts. To do this, take any nuts and chop them (you can do this with a rolling pin). Also take any chocolate, but not porous. Melt it in a water bath, be careful not to overheat, otherwise it will separate.

When the finished cookies have cooled a little, dip half of them in chocolate and then in nuts. Place on parchment paper and leave until the chocolate hardens.

The finished liver is very aromatic and tasty.

Tangerine tart.

Additional Ingredients:

• eggs - 4 pcs.
• starch - 40 gr. (2 tbsp)
• tangerines - 4-8 pcs.
• lemon - 1 pc.
• sugar - 150 gr. (8 tbsp)
• butter
• almond flakes - for decoration
• powdered sugar - for decoration

From tangerines and lemon you will need zest - 1 tbsp. and juice - 250 ml

In meat base with 100 gr. add 200 g of oil. sifted flour. There is no need to add baking powder to these baked goods, as in cookies. Mash the base with flour until crumbly, then quickly knead the dough for 1 minute. Wrap in film and refrigerate for at least half an hour.

While the dough is cooling, you can prepare the cream.

Mix the eggs with a whisk until smooth.

Tangerines and lemon should be poured with boiling water for a few seconds. Next, remove the fruit from the water and dry it with napkins. The next step is to grate the zest of tangerines and lemon on the smallest grater. Rub, turning the fruit in a circle. Make sure that the white part does not rub off; only the orange part is needed for the zest, otherwise the filling will be bitter. In total you need 1 tbsp. zest.

If desired, citrus zest can be replaced with finely chopped candied fruits. Or don't use it at all. You can also put the zest in the dough rather than in the cream.

You need to squeeze the juice out of fruits without zest. Do this in any way, the main thing is that no seeds or pulp get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through cheesecloth or a sieve. Or squeeze the juice through a sieve using a fork. For the cream you need 250 ml of juice.

Combine citrus juice and zest in one bowl. Add sugar to them and mix. Next, pour in the stirred eggs and bring until smooth. You don’t need to beat for a long time, just combine everything together.

To prevent the cream from burning, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream in a bowl or saucepan on top of the boiling water. Cook, stirring to prevent the eggs from curdling, until the foam subsides and the cream begins to thicken a little.

When all the foam has gone, add butter to the cream and melt it.

Dissolve starch in cold water until smooth (for 2 tablespoons of starch, take 6 tablespoons of water). Add starch to the cream and stir. Heat the cream until thickened for a few more minutes. After this, set it aside to cool.

Never throw in dry starch to thicken anything. Be sure to dilute it in cold water.

Once the dough has cooled, remove it from the refrigerator. Take a shape with high sides. Roll out the tart dough thinly, about 2-3mm thick. There are two ways to form a pie:

1. Place the mold on the parchment and use a knife to cut a circle along the bottom of the mold. Place the dough on this parchment circle and roll it thinly over this workpiece. Transfer the rolled out dough along with the parchment into the pan. Using your hands, knead the dough into edges. There is no need to additionally grease the pan, the dough is fatty and will not burn.
2. Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer the dough into the pan, place it and use a knife to trim off any excess dough that hangs over the edges and form sides.

To prevent the dough from rising during baking, it needs to be weighted down. Professional chefs use special stones for this. At home, you can take beans or other dry cereals (peas, buckwheat, rice).

Cover the tart completely with parchment (the sides should also be covered) and pour beans into the pan, about 500 g.

Place the tart in an oven preheated to 200 degrees for 10 minutes. After 10 minutes the edge of the tart will be golden brown. Remove the pan, remove the parchment with beans and bake the pie for another 5 minutes. After this, let the tart cool in the mold.

When the tart has cooled, remove it from the pan. To do this, carefully turn the pan over so as not to break the baked goods. Fill the tart with cream. Place in the refrigerator for half an hour until the cream hardens completely.

When the cream has hardened, decorate the tart with almond flakes and powdered sugar.

Carefully cut the tart and enjoy the delicious taste!

Classic shortbread cookies (white and chocolate).

Additional Ingredients:

• baking powder - 1 tsp.
• cocoa - 1 tbsp.

To make two types of classic cookies, divide the butter base from 100 g. butter into 2 more parts. In the first part, put flour (100 g per 50 g of butter) and baking powder - 0.5 tsp.

The second part also requires flour and baking powder, but also cocoa. Cocoa is not added additionally, but replaces one spoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sifted to enrich them with oxygen. First mix flour, cocoa and baking powder separately, then add this dry mixture to the oil base.

Knead the dough and put it in the refrigerator, not forgetting to wrap it in film.

When the dough has rested, you can roll it out to about 5 mm thick and cut out cookies with cookie cutters.

To avoid adding extra flour to the dough, roll it out between two pieces of parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator along with the dough) and a cold rolling pin.

Cover the baking sheet with parchment; there is no need to grease it with oil, since the cookies are quite fatty. Preheat the oven to 200 degrees. Sprinkle the cookies with sugar and bake for 15 minutes until browned.

Let the cookies cool on the baking sheet. The taste of these cookies develops well with milk.

Prepare shortbread dough according to this recipe and you will have a masterpiece! Write in the comments what kind of baked goods you made. I wish everything was delicious!

Shortbread pastries are tender, crumbly and melt-in-your-mouth dough in various flavor and color variations. You can probably find at least 3-4 varieties of it on the display window of any grocery store, and much more in large supermarkets.

However, all this can be prepared in your kitchen with a small set of simple ingredients. The process itself will give you a lot of positive emotions and give you confidence in the benefits of the prepared dish.

No chemical dyes, palm oil, thickeners or flavors. Only natural fresh homemade products.

Simple shortbread recipe

The most common and simple cookies, which can be given even to infants, can be prepared in a very short period of time.

To begin with, I would like to note that all components should be at room temperature. This is the key to good dough, which will later become shortbread.

In a blender glass, beat the eggs and sand to a homogeneous paste. To make the process faster, it is recommended to first grind the sugar into powder.

Add butter, chopped into pieces, into the resulting eggnog. The mass will be quite thick. Pour in a little crushed flour and baking powder. Stir and let the mixture cool.

Roll out the dough to a thickness of 3 centimeters on a flat surface. Use a glass to press the mold. Place on a greased baking sheet and sprinkle with sugar.

We activate the baking function on the electric oven and cook our cookies for half an hour.

A simple recipe for homemade shortbread cookies with margarine

A version of the ultimate cookie you can make at home called Millionaire. It can serve as a festive treat and compete with a beautiful cake due to its taste and budgetary cost.

Components:

• Flour – 550 g;
• Powdered sugar – 150 g;
• Chocolate bar – 1 pc.;
• Margarine – 250 g;
• Butter – 150 g;
• Condensed milk – 1 can;
• Sugar – 150 g.

Crush the flour onto a flat, dry surface, chop the softened margarine on top, and chop the whole mass into flour crumbs with a sharp knife.

Mix the eggs, add sugar and make a homogeneous mass. Place in a food bag and leave to cool for half an hour. In an iron crust, mix condensed milk, butter and powdered sugar.

Place on the burner and, stirring occasionally, cook until caramel-colored.

We heat the chocolate bar in the microwave. Using your hands, spread the dough evenly over the surface of a baking sheet lined with tracing paper.

Immerse in a preheated electric oven for 10 minutes. Remove, cool and pull the caramel on top, chocolate on top and place in the refrigerator.

A simple recipe for shortbread cookies without eggs at home

There are situations when you want something sweet, but you don’t have all the ingredients on hand. For such a case, a simple recipe for cookies prepared with your own hands, with a minimal composition of ingredients, is suitable.

Components:

• Flour – 600 g;
• Sugar – 200 g;
• Spread – 300 g;
• Low-fat milk – 150 ml;
• Soda – 0.5 tsp;
• Cinnamon – 1 package;
• Black chocolate – 400 g.
• Nuts – 200 g.

Heat the milk and spread in the microwave until the second component melts. Mix soda and sugar into the main mixture (optionally, powdered sugar). Add crushed flour.

When the mass becomes sufficiently tight, transfer it to a dry table surface. Break the chocolate (preferably by weight) into slices. We clean and lightly chop any available nuts. Mix into the total dough. Place in a clean container and let cool.

Roll out the dough to a thickness of 2 centimeters, press the shapes with molds or a faceted glass. Line a baking sheet with parchment. We transfer semi-finished products. Place in a preheated electric oven to bake for half an hour.

These cookies can also be cooked in the microwave, just roll out the dough very thin and place several pieces on a plate. Turn on the appliance at maximum and bake for half an hour.

You don't have to use only dark chocolate in this recipe; you can combine it with other types, or take one according to your preference.

Curd shortbread cookies

Baking using fermented milk products is considered more crumbly and healthier. Such simple cottage cheese cookies are often prepared for children who do not like this product.

Components:

• Flour – 350 g;
• Homemade cottage cheese – 300 g;
• Margarine – 250 g;
• Homemade sour cream – 200 ml;
• Sugar – 50 g;
• Almonds – 50 g.

Pour the crushed flour into a deep glass container, then cut into fairly soft margarine with a knife. We chop the base with a knife.

We pass the cottage cheese through an electric meat grinder or a sieve. Add to the flour mixture along with sour cream. Add sugar and mix the dough well with your hands. Place in a disposable bag and cool for half an hour.

Divide the almonds into halves. We take out the dough, roll it out, fold it like a sheet and roll it out again, fold it. Cool. Using this technology, we perform the steps four times. You get the principle of puff pastry.

Roll it out one last time, cut diamonds with a pizza knife, place half an almond in the center and press deeper. Transfer to baking sheets and cook in the oven for 40 minutes.

Beer shortbread cookies

Beer-based recipes have been known for a very long time. However, many uninitiated people are surprised that baked goods turn out tender and melt in the mouth due to brewer's yeast.

Components:

• Flour – 450 g;
• Live beer – 0.5 l.;
• Sugar – 50 g;
• Soda – 1 tsp;
• Vinegar – 1 tbsp. l.;
• Cream margarine – 150 g.

Combine the crushed flour with creamy margarine.

Knead the mass thoroughly with your hands until it becomes homogeneous. Pour in warm live beer and slaked soda.

Light varieties are best to avoid a bitter aftertaste. What is sold in plastic bottles and has a long shelf life is not worth taking, since it most likely does not contain a live yeast culture.

Knead the dough: it should be quite tight and cool.

Roll out, press the semi-finished product with molds, crush with sugar and place on a baking sheet prepared in advance.

Immerse in the electric oven for half an hour.

Some useful things

Shortbread cookies can be baked with one whole cake, without cutting the figures first, but do this after. Only in this case, it is recommended to pierce the dough randomly with a fork in several places so that carbon dioxide does not accumulate.

All products must be kneaded very quickly, and then be sure to cool the dough. Bake products at a temperature of 170 - 190 ° C; at a higher temperature, the cookies will subsequently crumble too much. You can come up with any shape and then fill it with filling (both sweet and meat, at your discretion), for example, baskets.

Bon appetit!

Homemade baked goods have always been rated higher than store-bought products. One of these delicacies that is popular during tea drinking is homemade shortbread. Preparing the dough is incredibly simple; moreover, the products bake quickly, which is important in case of unexpected guests. A simple recipe for shortbread cookies, as well as several options for changing it, are given below.

Shortbread cookies - a simple recipe

For simple shortbread cookies you will need products that can be found in the kitchen of any housewife.

• millet flour - 250 gr;
• drain butter - 180 gr;
• yolks - 2 units;
• sugar - 100 gr;
• salt - a pinch.

Making shortbread cookie dough is easy: the process starts with butter, salt and sugar - they need to be ground. To make it easier to grind, it is recommended to remove the oil from the refrigerator in advance - at least 20 minutes in advance.

When you get a more or less homogeneous mass, add flour in small portions, kneading the dough. Roll the finished dough into a ball and place it in the refrigerator for half an hour.

Roll out the chilled dough into a sheet 5 mm thick. Using special shaped molds or a simple glass, cut out the cookies, place them on a baking sheet with parchment paper and bake for a quarter of an hour at 180 degrees.

How to cook with jam?

Children especially love filled cookies. Instead of jam, you can use jam or fruit jam.

• egg;
• ½ cup Sahara;
• 1 tsp. baking soda slaked with vinegar;
• 200 g margarine;
• 3 stacks sifted flour;
• 200 grams of thick berry jam.

Beat the egg and sugar into a homogeneous mass.

Grind margarine and flour separately. Combine both masses, add soda. Knead the dough into a homogeneous dough, wrap it in film or put it in a bag, and cool it in the refrigerator for about half an hour.

Divide the dough into larger and smaller parts. Roll out the larger part and place it on a baking sheet, spread the jam evenly over the dough and grate the smaller part on a coarse grater. Bake at 220 degrees. within 20-25 minutes. Immediately after removal, cut into squares or diamonds and leave to cool.

With sour cream

Delicate sour cream cookies go well with milk, tea, juice, and herbal infusions. Before serving, you can sprinkle with powdered sugar, or cover with glaze and melted chocolate.

• fat sour cream - 250 gr;
• honey - 2 tables. l.;
• drain butter - 200 gr;
• sugar - 150 gr;
• freshly squeezed juice from 1 lemon;
• soda - ½ table. l.;
• flour - 2 cups.

Mash the butter into a paste, add honey, sour cream and mix thoroughly until smooth.

Squeeze the juice from the citrus fruit, pour into the mixture, and mix again.

Sift flour and baking soda into the mixture without stirring it out.

Knead the dough by hand. Roll out into a layer 2 cm thick, cut out circles in a stack - you will get identical lumps, roll them into balls and place on a prepared baking sheet. Bake for a quarter of an hour in a preheated oven.

Sablé - the perfect shortbread

• drain butter - 115 g;
• sah. powder - 2.5 table. l.;
• flour - 160 gr;
• an egg divided into white and yolk;
• salt - ¼ tsp;
• brown sugar - 2 tablespoons. l.

Stir the butter, which has become soft at room temperature, with a spoon until its consistency begins to resemble cream. Then sift the powder and salt into it, mix for a couple of minutes until the mass becomes homogeneous in structure.

Add the yolk next and stir until smooth. Finally, add the flour, making sure to sift it. Mix well - the dough will become lumpy, the flour will evenly absorb moisture, being distributed throughout the entire mass.

We stretch the film on the work surface, place the dough on it and form an approximately even oblong lump. We wrap it in film and roll it on the table to form a “sausage” of uniform diameter along the entire length. Cool in the refrigerator for a couple of hours.

After the allotted time, the dough will harden well, and it will be convenient to use: cut the sausage in half, put one part back in the refrigerator for a while, grease the second with whipped egg white on all sides and sprinkle with sugar. Cut the bar into rings and place on a baking sheet with parchment. We repeat the action with the second part of the test. We bake at 200 degrees. within 20 minutes.

On a note. The dough for these cookies can be prepared in large quantities and stored in the refrigerator for up to 2 days, and in the freezer for up to 2 months. The workpiece is laid out in bags and used in portions.

Vanilla treat

Vanilla shortbread cookies are not very different in recipe - a packet of vanillin is added to the classic version. The cookies have a particularly delicate, pleasant aroma and exquisite taste.

Kurabye - step by step recipe

Kurabye is one of the oriental sweets, quite popular in many countries. According to the classics, it is prepared in the form of a flower (for example, squeezed out with a pastry syringe, like meringue) with a drop of jam in the middle, or in the shape of a diamond. According to legend, a pinch of saffron is added to the dough.

And we suggest that you familiarize yourself with the basic basis of the test for kurabye:

• 150 grams of powdered sugar;
• 150 grams of melted plums. oils;
• 300 grams of flour.

First of all, beat the butter and powder - it is recommended to first work the products with a fork so that the powder does not fly apart when using the mixer. When the mass becomes homogeneous, sift the flour into it and mix again with a fork so that the flour product absorbs moisture. Afterwards you can knead it with your hands.

Separate small pieces from the overall lump and roll into sausages up to 10 cm in length and 2 cm in width. We pass it on top with a fork, pressing lightly, drawing stripes. Cut into diagonal diamonds. You can leave it like that and place it on a baking sheet, or you can combine 2 pieces so that the shape resembles 2 leaves.

We bake at 180 degrees. within 15-20 minutes.

Sugar shortbread cookies

Simple sweet homemade cookies can be prepared according to the following recipe:

• flour - 2.5 cups;
• egg;
• drain butter - 150 gr;
• sugar - ½ cup;
• salt - ½ tsp;
• vanilla sugar;
• granulated sugar for decoration.

The preparation method does not differ from previous recipes - all ingredients are mixed into a homogeneous mass. The only thing is that the cookies are squeezed out of a thick layer of dough, approximately 2 cm thick. Sprinkle sugar on top and bake at 180 degrees for 20 minutes.

Recipe with chocolate

The chocolate treat never goes unnoticed. Little households especially love it.

• 2.5 stacks. flour;
• 150 grams of sugar;
• 200 g butter, drained;
• 2 eggs;
• 3 table. l. cocoa;
• 1 tsp. soda

The butter is melted, combined with sugar and cocoa, mixed so that the mass becomes a uniform shade and consistency. Let the oil cool a little, then add the eggs and beat everything together. Add flour, stir, knead into a slightly porous dough.

On a note. Before serving, sprinkle the cookies with powdered sugar. Cookies can also be coated with topping or glaze.

On mayonnaise

The recipe for shortcrust pastry with mayonnaise is as follows:

• drain butter - 200 gr;
• high fat mayonnaise - 200 g;
• egg;
• sugar - 1 cup;
• flour - 3.5 cups;
• salt - ½ tsp.

First, combine dry and liquid products in separate bowls. Then mix together, knead into a homogeneous dough, cool, roll out, cut out products, bake.

Delicious crumbly oatmeal cookies

• 170 grams of oatmeal (or ready-made oatmeal);
• 100 g sugar;
• 100 g plums. oils;
• egg;
• 1 tsp. baking powder.

Grind the flakes until floury. Add baking powder to the resulting flour and mix.

Grind the butter and sugar until smooth, add the egg and mix everything.

In one bowl, mix both parts for the dough, knead the dough, and cool.

Line a baking sheet with parchment. Using a spoon, spread the dough onto the parchment. Bake for 15 minutes at 180 degrees. oven.

To prepare, prepare:

• margarine - 200 gr;
• sugar - 200 gr;
• eggs - 2 units;
• flour - 450 gr;
• cocoa - 4 table. l.;
• baking powder - 10 gr.

The beginning of preparation occurs as usual - margarine is ground with sugar, egg, flour and baking powder. Knead regular shortbread dough.

Each dough is rolled out separately. Then the chocolate part is transferred to a light surface, for example, you can lightly sprinkle the chocolate with flour, roll it onto a rolling pin and roll it out on top of a light layer. The layers are rolled up and cut into pieces 1 cm thick. Bake for 15 minutes at 180 degrees.