How to make shortbread recipe. Simple but delicious cookie recipe

Simple and delicious cookies you can quickly and easily prepare yourself. Simple recipes always very popular with hostesses. Homemade cookies always taste better than store-bought ones. For example, even the simplest shortbread You can make it with or without filling, sprinkle nuts on top or cover it with some kind of glaze.

Preparing delicious cookies will not take much time, and you will certainly be able to please your family who want something tasty. The size of the cookies, their shape - it depends only on your desire. When baking cookies at home, you can add condensed milk, oatmeal, cocoa, chocolate. It can be with the addition of candied fruits, crushed dates, poppy seeds and vanilla. Let's bake the most delicious homemade cookies, homemade cookies there can never be too much.

Let's look at the simplest shortbread cookie recipe. Simple and tasty cookies do not require much effort or expensive products; shortbread cookies come out crumbly and tasty. There are a lot of variations on the theme of this delicacy. Let's choose the simplest recipe for margarine cookies.

Ingredients

• good margarine - 300 grams;
• wheat flour – 2.5-3 cups;
• sugar – 1 glass;
• soda – approximately 0.5 teaspoon;
• eggs – 2 pieces.

Cooking method

1. Sift the flour, add baking soda and spread the mixture in a heap.
2. Gradually add eggs to the margarine, which we softened in advance, and pour this into the flour. We vigorously chop the mass with a knife and collect it into a lump. The dough must remain cold, otherwise the margarine will melt, saturate the flour and change the structure of the dough.
3. Transfer the lump of dough, wrapped in film, to the cold for half an hour.
4. We make a not very thick sheet of dough, 5-7 millimeters thick.
5. Shortbread cookies are made from very flexible dough, so you can give them any shape. You can simply cut it into diamonds with a sharp knife, you can squeeze out circles with a glass with sharp edges, you can cut out cookies with cookie cutters, and then you can have any shape - crescent, star, oval.
6. We heat the oven to 180-200 degrees. Sprinkle a baking sheet with flour and lay out our preparations.
7. Keep in the oven until the baked goods take on a pleasant golden brown color.

Cookies "Log"

Let's look at a recipe for a simple but... delicious cookies with raisins. It cooks instantly, turns out spicy and very aromatic.

Ingredients

• 750 grams of margarine;
• 300 grams of raisins;
• 600 grams of sugar;
• two eggs;
• 1 teaspoon of slaked soda;
• 2.5-3 cups flour;
• one egg for brushing.

Cooking method

1. Melt the margarine in advance and cool it.
2. Mix the eggs with sugar with a whisk or mixer.
3. Add salt, slaked soda and raisins to the sifted flour.
4. Add eggs and flour to margarine and knead. The dough should be soft, pliable, not tough.
5. Use a curly knife to form small flagella or “logs” from the dough.
6. Transfer these flagella to a pastry sheet and brush with pre-beaten egg.
7. Place the cookies in the oven for 25-35 minutes, preheated to 180 degrees.

Shortbread with milk

Let's look at a simple cookie recipe that is made very quickly, bakes light, crumbly, tender, and has a delicious milky aftertaste. These delicious shortbread cookies do not go stale for several days.

Ingredients

• milk – 100 milliliters;
• flour - 3 cups;
• butter (margarine) – 150-180 grams;
• sugar - 1 glass;
• chicken eggs – 2 pieces;
• soda (baking powder for dough) - 1 teaspoon.

Cooking method

1. Knead the soft butter and sugar by hand or with a mixer until you get a homogeneous mass. Beat in the eggs one at a time, add the milk little by little, whisking continuously until a homogeneous mixture is obtained.
2. Add flour and baking powder to this mixture and knead into a soft dough. If your dough is a bit runny, add a little more flour.
3. Cover the dough with a damp cloth and refrigerate for 30-40 minutes.
4. Roll out the plate 8-10 mm thick. Using a knife, glass or various cutters, cut out the cookies in the shape you like.
5. Preheat the oven to 180 degrees, place the baking sheet with the figures for 15 minutes. After baking, crush the cookies with coconut flakes or powdered sugar.

Cookie. Recipe with sour cream

For many people with a sweet tooth, the most delicious thing is shortbread cookies, the recipe for which includes sour cream. These simple cookies are prepared very quickly and taste tender and soft. Of course, the taste largely depends on the fat content of the sour cream; the fattier the sour cream, the fluffier the baked goods will be.

But in any case, all household members will enjoy the cookies made by your hands. The taste of cookies can be very different, because you can add honey, zest, raisins or nuts to it, you can sprinkle the surface with sesame seeds or a mixture of cocoa and sugar.

Ingredients

• margarine - 150 grams;
• sour cream - 300 grams;
• sugar - 1 glass;
• eggs - 3 pieces;
• a pinch of soda (there is no need to quench it with vinegar, sour cream is quite sour);
• flour - 3-4 cups;
• vanillin, cinnamon or lemon zest - to taste.

Cooking method

1. Soften the margarine in advance and rub thoroughly with sour cream and eggs. If you wish, you can use margarine and butter in half; the airiness and taste of your dessert will improve.
2. Add sugar and baking soda to the flour and mix thoroughly. Add margarine to this mixture and knead into a soft, plastic dough. Try to do everything quickly so that the dough does not have time to heat up, otherwise its friability will decrease.
3. Distribute the dough into several pieces so that it cools faster, and wrap each lump in film. Transfer the dough to the refrigerator for half an hour. Chilled dough is much easier to work with.
4. Roll out the chilled dough into a sheet 6-8 millimeters thick, cut out figures of any shape. Transfer your preparations to a greased sheet and place them in an oven heated to 180-200 degrees Celsius for 20 minutes.
5. Before baking, you can lightly moisten the surface of the cookies with water or egg and sprinkle with poppy seeds, sesame seeds, and powdered sugar.

Bagels with jam

There is another delicious variety of margarine cookies - shortbread bagels with jam or jam. This is a fragile, crispy delicacy that literally melts in your mouth. The jam or jam should be very thick; it is better if it is slightly sour, the taste will be especially piquant. There is no sugar in the dough, so baked bagels need to be sprinkled with powdered sugar.

Ingredients

• sour cream - 300 grams;
• margarine - 300 grams;
• flour 4-4.5 cups (maybe more);
• soda -0.5 teaspoons;
• jam - 300 - 350 grams;
• powdered sugar -5-6 teaspoons.

Cooking method

1. Soften the margarine at room temperature for 1.5-2 hours. Mix sour cream with soft margarine.
2. Add soda to the flour. From sour cream, margarine and flour, vigorously knead into a fairly stiff dough. Divide it into 4-5 parts, wrap each one in plastic, and refrigerate for 1.5-2 hours.
3. Take one piece of text out of the refrigerator at a time and roll it out into a thin circle 0.5 centimeters thick. Using a sharp knife, divide each circle into 8 segments (triangles).
4. We spread our jam onto the wide part of the triangle and roll it into a bagel, starting from the wide end.
5. We bring the oven temperature to 190-200 degrees, line a sheet with parchment, and place our bagels on it.
6. The oven time is approximately 30 minutes. Please note that since there is no sugar in the dough, the bagels remain almost white.
7. Cool the finished baked goods and sprinkle with powdered sugar to taste.

This dessert is stored for a long time and does not go stale for several days.

Rye flour cookies

There are recipes for cookies that use wheat instead of Rye flour. The addition of seeds, honey and dried apricots makes this pastry not only very aromatic and unusual in taste, but also healthy.

Ingredients

• refined vegetable oil – 0.5 cups;
• wheat flour – 0.5 cups;
• rye flour -1.5 cups;
• water - 1.5 cups;
• eggs - 3 pieces;
• seeds - 1 tablespoon;
• honey - 1 tablespoon;
• dried apricots – 4-5 pieces;
• salt on the tip of a knife;
• powdered sugar for decoration.

Cooking method

1. Pour water, oil, honey into a heat-resistant bowl and bring it all to a boil.
2. Add flour, stir. Beat the eggs into this mixture one at a time, making sure to mix after adding each egg. Add seeds and chopped dried apricots to the dough, mix.
3. Using wet hands or a spoon, form cookies. Transfer it to a foil-lined baking sheet.
4. Heat the oven to 180 degrees and keep the cookies at this temperature for 25 minutes. Then cool the oven to 160 degrees and continue cooking for another 10-15 minutes.
5. After baking, cool the cookies and sprinkle with powdered sugar.

Calories: Not specified
Cooking time: 30 min

Today we have a very simple recipe. shortcrust pastry for cookies, with which novice cooks begin their experiments in sweet baking. There are several tips that I think will be useful for inexperienced cooks. Firstly, if you like crumbly, not very sweet cookies, then increase the amount of butter, reduce the sugar and you can add another yolk. Secondly, if you need a strong cookie, for example, to apply glaze, you need to add more sugar, it will give the baked goods strength. Third, keep an eye on the oven, thin shortbread pastries cannot be ignored, because baking will only take 7-8 minutes.
It will take 30 minutes to prepare, from the indicated ingredients you will get 500 g.
From this dough you can make not only cookies, but also tasty pie with filling, for example.





- butter – 120 g;
- granulated sugar – 90 g;
- wheat flour – 240 g;
- egg – 1 pc.;
- salt.

Recipe with photos step by step:

Grind softened butter and a pinch of fine table salt without additives with granulated sugar. For these purposes, I advise you to use a mixer; it is much more effective than a whisk or fork.




Break into a separate bowl a raw egg, separate the yolk; the white is not needed in this recipe. Add the yolk to the butter and sugar, mix until smooth.




Sift into a bowl wheat flour in order to get rid of lumps and foreign inclusions, which sometimes come across in flour in our time.




Combine the sifted flour and a mixture of butter, sugar and yolk.






Quickly knead the dough. To make the cookies crumbly, the dough cannot be kneaded for a long time; 3 minutes is enough for the mass to become homogeneous and smooth.




We collect the mass into a bun and put it in a bowl. Cover the bowl with cling film and place in the refrigerator for 20 minutes.




In 20 minutes everything is ready and you can bake.
At your discretion - you can sprinkle the board and rolling pin with flour or grease vegetable oil. The dough should be rolled out into a layer of about 4 millimeters or thinner. Cut the cookies with a knife or cut out with curly cutters.




Baking temperature is approximately 160-170 degrees Celsius.
By the way, this dough can be frozen; it can be stored in the freezer for a long time.
And you can make an interesting figure out of it

Hello, lovers of sweet pastries!

Shortbread dough easy enough to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make a sweet batch from which you can create classic shaped cookies, tartlets, tarts, and baskets. This mass 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 classic and ginger cookies and tangerine tart from it.

This dough turns out perfect. The finished mass itself should resemble wet sand in structure; when finished, it turns out crispy and crumbly. From this batch you can 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 and nuances of cooking.

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:

• Secret No. 1. The butter should be cold. It is from this oil that a loose structure 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.

2.Add powdered sugar to the grated butter. You can also add sugar, but the powder will grind better with cold fat and there will be no grains. Using a fork, mash the butter 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.

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

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

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

5.Add a pinch of salt and stir quickly. In full sweet pastries They put in very little salt, because it better reveals the taste of sugar and gives a new flavor note.

• Secret No. 4. Shortbread dough needs flour with a low gluten content (less than 20%). It is made from soft varieties of wheat. If you do not have such a product, then use this advice. Take a glass regular flour, pour 2 tbsp., instead put 2 tbsp. starch. The result is a mixture with low gluten content.

6.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 mass becomes like crumbs, knead it with your hands, but not for long, otherwise the cookies will not be so crispy. The finished mixture is quite stiff.

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

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

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 cookies, from the second part - tangerine tart, from the third - gingerbread 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, additional ingredients dry, so they must first be mixed with flour, and then combined with an 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 vanilla 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 shortbread dough, but you don’t need to do this for a long time. Wrap in film so that the mass does not dry out and put 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. The tart base should be rolled out thinly, about 2-3 mm 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 layer along with the parchment into the mold. Knead it with your hands, making sides. 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 it into the mold, place it and use a knife to trim off the excess that hangs from the edges, form the 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 pan.

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 filling the dough with additional flour, roll it between two pieces parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator) 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!

how to make shortbread cookies

Homemade shortbread recipe

The most delicate and crumbly shortbread cookies turn out to be not at all easy to prepare. The main thing is to KEEP THE PROPORTIONS of butter and flour! This is the main secret recipe for delicious shortbread cookies.

The ratio should be 60-80% butter by weight of flour. That is, if you want to bake shortbread cookies on a quick fix from 500 grams of flour, then you need to take:

• at least 150 grams of butter.
• maximum 400 grams of butter.

The more butter you use, the more crumbly your cookies will be. But for shortbread, the friability is the most delicious. So I made the cookies with as much butter as possible and they were very crumbly.

The cookies don't go stale long enough.

This basic recipe, which you can modify by adding:

• cocoa,
• nuts,
• spices (cinnamon, nutmeg...)

Shortbread dough classic recipe

Ingredients:

1. flour – 250 grams,
2. butter – 200 grams,
3. eggs – 2 pcs,
4. sugar – 100 grams
5. salt - a pinch.

What other secrets of shortcrust pastry:

• to make the cookies more tender you need to take 2 yolks, to make the cookies harder you need to take 1 egg;
• Instead of sugar, it is better to use powdered sugar.

First of all, combine soft butter and sugar (or powdered sugar). It is better to do this either with your hands or with a spoon (fork), but not with a blender, in which the oil may simply peel off. Mix until smooth and add a pinch of salt.

combine sugar and butter

Add the yolks to the creamy mixture. Yolks (without whites) will give the dough softness. Mix well until smooth.

add yolks

Now sift the flour into a separate container or on a cutting table (it is necessary to sift).

Place the creamy mixture in the center and start sprinkling it with flour to form a soft dough. Of course, it’s also better to do this by hand.

sift the flour

What should those who are used to kneading in a food processor do? You can do it in a food processor, BUT it is VERY important not to over-mix the dough. Hands feel very good. Yes, and it mixes very, very easily. The dough feels the same very nice.

Unfortunately, I missed the photo of the finished dough (((

The finished dough should be wrapped in cling film and placed in the refrigerator for 30-40 minutes. It must “get there”.

combine the creamy mixture with flour

When 40 minutes have passed, you take the dough out of the refrigerator and, dividing it into several parts, roll it out into a layer the thickness of your cookies.

Cut out with a cookie cutter. Place on a baking sheet lined with parchment.

roll out into thin layers

Shortbread cookies are baked at a temperature of 180-200 degrees, but have a light brown crust (until ready). Depending on the oven, it will take you 10-15 minutes to bake.

And to bake from the same dough chocolate cookies, you need to put 220 grams of flour instead of 250 grams. And replace 30 grams with 300 grams of cocoa.

Cocoa should be added to the flour and then the brown flour should be combined with the creamy mass. Cocoa gives a slight chocolate bitterness. So if you like very sweet cookies. add a little more sugar.

how to make shortbread cookies with cocoa

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Baking made from shortcrust pastry comes out very tasty, airy, melting in your mouth. The cookies get their crumbiness due to the large amount of fat contained in the recipe. The dish has high calorie content, but for those who are not used to counting calories, shortbread products are a real pleasure.

How to make shortbread dough

Delicious crumbly homemade baking can accept different shapes and be supplemented with any additives - chocolate, raisins, dried fruits, nuts - depending on the personal preferences of the cook. Store shelves are filled with various varieties of cookies, but even the most delicious type of factory-made baked goods cannot compare in taste to a home-cooked dish. The recipe is very simple, but inexperienced housewives may have difficulty mixing the cookie base. How to make delicious shortbread dough? To do this, you should know certain cooking tricks.

How to knead shortbread dough

1. All components used must be refrigerated. At the same time, the kitchen should not be preheated either (do not turn on the oven in advance).
2. The more fat (margarine or butter) in the composition, the more crumbly the cookies will be. The dish will be tastier in oil, but not as fragile, so experienced chefs advise mixing both components 1:1. It is important to use only high-quality products, since they affect the taste of the finished product. If little fat is added, the dish will turn out hard and dense.
3. The cookies will be more tender if the sugar is replaced with powdered sugar.
4. Feel free to add any spices to the cookies – the dish absorbs the flavors perfectly.
5. If the recipe calls for eggs, it is better to limit yourself to only yolks, since whites can make the baked goods tougher.
6. It is important to knead the dough quickly so that the butter/margarine does not have time to melt.
7. It is recommended to use very cold water for mixing.
8. The ideal flour for shortbread cookies is low in gluten. If you cannot check this indicator, add a little starch to it - this will make the products as crumbly as possible.
9. There is no need to knead the dough for a long time, otherwise it will lose its plasticity.
10. The finished baking base should stand in the refrigerator for half an hour, then the cookies will not crack during baking.

Classic shortcrust pastry recipe

The traditional sand base is prepared from a minimal set of ingredients and without chicken eggs. Using it, you can make not only cookies, but also cakes, pies, cake layers, etc. If desired, butter can be replaced with high-quality margarine. Classic shortbread dough can be combined with any filling – cottage cheese, berry, cream. Below we describe in detail and with photos the technology for preparing the baking base.

Ingredients:

• soft butter – 200 g;
• 1st grade flour – 3 tbsp;
• salt – ¼ tsp;
• sugar – 1 tbsp;
• sour cream – 3 tbsp. l.

Cooking method:

1. Place the softened butter in a glass bowl and knead thoroughly with a fork.
2. Add sugar to the butter, grind the ingredients, removing large lumps.
3. Add flour and salt. Using your hands, knead the ingredients until fine crumbs form.
4. Next, you need to slowly add sour cream, stirring the mass. When the cookie base becomes smooth and elastic, cover it with film and put it in the refrigerator for 40 minutes.
5. Then you can start making shaped cookies.

Tender with sour cream

The recipe for homemade shortcrust pastry for cookies may differ, but, according to experienced chefs, it is easier and faster to prepare it from sour cream, while it is better to use a richer product. The main advantages of baking from a sand base are: delicate taste, softness and ease of preparation. However, the cookies will turn out successful only if you choose high-quality products for them. How to make shortbread dough with sour cream?

Ingredients:

• egg;
• margarine – 70 g;
• flour – 150 g;
• baking powder - ½ tsp;
• sugar – 1 tbsp. l.;
• fat sour cream – 50 g;
• vanillin – 1 pack.

Cooking method:

1. Beat sugar, margarine, salt until fluffy.
2. Add the egg here, then run the mixer for another 30 seconds.
3. Add baking powder to the flour and begin pouring the dry mixture into the prepared liquid base.
4. When the mass becomes homogeneous, cover the bowl with film and place in the refrigerator.
5. After at least half an hour, you can roll out the dough and cut out cookies using special molds or pass the mass through a meat grinder.

On margarine

Making these cookies is very simple: you don’t need to freeze or heat anything first. Shortbread dough with margarine will turn out tasty, tender and crumbly, provided that all the ingredients used are of high quality, so you should not skimp on products. You can serve the dish with homemade jam or jam and hot tea. How to make shortbread dough for homemade cookies?

Ingredients:

• soda – ½ tsp;
• sugar – ½ tbsp.;
• flour – 2 tbsp;
• egg;
• margarine – 120 g.

Cooking method:

1. Mix the egg with granulated sugar. Whisk the mixture.
2. Remove the margarine from the refrigerator and cut into small pieces with a knife.
3. Combine the ingredients by mashing them thoroughly with a fork.
4. Add soda and flour to the dough. Using hands pre-lubricated with vegetable oil, knead the base. Form a ball, which should stand in the cold for half an hour.
5. Then roll out the layer no thicker than 1 cm, cut out cookies from it using cutters, place the products on a baking sheet covered with parchment and bake for 10-15 minutes at 180 degrees.

Without butter and margarine

Crumbly shortbread cookie dough is the most common and beloved all over the world, this explains the variety of recipes for its preparation in cooking. Despite the universal love for such baked goods, children can be given it in very limited quantities, since cookies contain a large amount of fat. Below is suggested dietary recipe a dish that even small children can eat. How to make shortbread dough without butter and margarine?

Ingredients:

• sour cream 20% - 100 ml;
• eggs – 2 pcs.;
• slaked soda – ½ tsp;
• sugar – 1 tbsp;
• flour – 3 tbsp;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. First you need to combine salt, flour, vegetable oil.
2. Beat eggs with granulated sugar, then add slaked soda and sour cream.
3. Combine all ingredients and slowly add flour, kneading the dough until elastic.
4. Next, sprinkle the table with flour, roll out a layer on the prepared surface, and cut out shaped cookies from it using molds.
5. The products are placed on an oiled baking sheet and baked at 180 degrees. After 10 minutes, the cookies are served with tea, first sprinkled with powdered sugar (this is not necessary).

A simple shortcrust pastry recipe

This baking base is very easy to prepare: it does not require the addition of baking powder and other components to give the products a loose structure, tenderness, and crumbliness. Even without special additives, simple shortbread cookie dough turns out airy, tasty, melting in your mouth. It can also be used for baking open pies, cake layers, tartlets and other products. Below we describe in detail and with photos how to bake shortbread cookies.

Ingredients:

• flour – 2 tbsp;
• vinegar - 1 tbsp. l.;
• 1st grade sugar – 2 tbsp. l.;
• butter – 250 g;
• soda – 2/3 tsp.

Cooking method:

1. Add pieces of butter to the flour and begin kneading the mixture. This can be done either in a large bowl or on the table.
2. When you see sand crumbs, add soda and sugar to it, slaked with vinegar. Add a little more flour if necessary.
3. The finished base should stick together into one lump, which should be refrigerated for 20 minutes.
4. Then roll out the layer 1 cm thick, use a glass or special molds to cut out cookies from it, place them on a baking sheet and bake until golden brown.

With kefir

Many people like this type of baking base due to its versatility: it can be combined with almost any fillings and additives. Kefir shortbread dough for cookies is very plastic, so making products from it is very easy. The finished dish turns out crispy, very tasty, tender, crumbly. Don’t be afraid to add nuts, candied fruits or your favorite spices to your baked goods. Below is suggested detailed recipe with a photo of a sand base on kefir.

Ingredients:

• egg;
• margarine – 100 g;
• flour – 0.7 kg;
• soda – ½ tsp;
• kefir – 300 ml.

Cooking method:

1. First, melt the margarine over low heat. Add kefir, soda, and egg to the liquid.
2. Mix all products thoroughly (it is better to use a mixer).
3. Add flour to the mixture, kneading a plastic, thick base. At the same time, it should stop sticking to your hands.
4. Place the dough in the refrigerator for half an hour. Then form the cookies and bake them at 180 degrees.

On mayonnaise

According to the classic recipe, shortbread dough with mayonnaise does not require the addition of any spices. However, to obtain a piquant taste, baked goods can be seasoned with a small amount of turmeric, paprika, vanilla, cinnamon or other spices. Based on the preferences of your household, you can add nuts, raisins, candied fruits, sesame seeds and other products to the dish. How to prepare shortbread delicious dough for cookies?

Ingredients:

• egg;
• lemon juice – ½ tsp;
• medium fat mayonnaise – 200 ml;
• 1st grade flour – 3 tbsp;
• soda – ½ tsp;
• vanillin;
• butter – 0.2 kg;
• sugar – 0.2 kg.

Cooking method:

1. Combine sugar, egg, mayonnaise. Mix the products until perfectly homogeneous.
2. Add slaked water to the mixture lemon juice soda, vanillin.
3. Start adding flour in small portions, constantly kneading the baking base.
4. Add softened butter cut into pieces.
5. The resulting mass should not be too steep or tight.
6. Form small balls out of it and place on an oiled baking sheet. Press each circle with a fork to decorate the product with a pattern.
7. Place the baking sheet in the oven for 15 minutes at 200 degrees. The finished cookies can be sprinkled with sweet powder or cocoa powder.

Sweet shortbread dough

If desired, you can add chopped lemon zest, chocolate pieces, nuts, vanillin, and cocoa to the dish. Experienced chefs It is recommended to combine dry and liquid ingredients separately to make the cookies crumbly. At the same time, it is better to add a little starch to the flour, then the products will turn out crispy and tender. Ready-made cookies can be decorated butter cream. How should you prepare sweet sand-yeast dough?

Ingredients:

• cold water - 4 tbsp. l.;
• 1st grade flour – 150 g;
• sugar – 4 tbsp. l.;
• salt;
• sweet butter – 75 g;
• yolk.

Cooking method:

1. Combine oil and salt, grind the products.
2. Beat the yolk with sugar, add water.
3. Start pouring in egg mixture flour, mixing the ingredients with a knife with a round blade.
4. Mix the flour mixture with the butter mixture. After kneading thoroughly, roll out the base on a floured countertop.
5. Form cookies of any shape, size. After this, you can send them to bake for 10-15 minutes at 220 degrees.

Curd and shortbread

Homemade curd shortbread cookies are a wonderful dessert for tea. This delicacy is equally enjoyed by adults and children. The good thing about the recipe below is that you don’t have to use granulated sugar at all if you wish. Honey will serve as its replacement, and in this case the cookies will become more useful. How to prepare curd shortbread dough?

Ingredients:

• cottage cheese – 250 g;
• baking powder – 15 g;
• butter – 200 g;
• granulated sugar – 50 g;
• flour – 0.5 kg;
• lemon zest – 1 tsp.

Cooking method:

1. Combine cottage cheese with softened butter and lemon zest.
2. Mix flour with baking powder, salt, then sift.
3. Add the flour mixture to the curd mixture gradually, kneading the dough without lumps.
4. Divide the resulting cookie base into 3 equal parts.
5. Roll out the layers one by one on the table, cutting out shaped pieces from them and placing them on a prepared baking sheet.
6. Bake cookies for 20 minutes at 200 degrees.

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Shortbread cookie dough: recipes with photos