Classic shortbread cookies with butter
Every housewife should learn how to cook classic shortbread cookies, because this is the basis of the basics, the knowledge of which is never superfluous. Choose the shape and decoration options as you wish: you can “play” with this endlessly! Keep in mind that the taste of cookies depends largely on the quality of the butter: the more natural it is, the better the result will be. And be sure to follow all the requirements of the recipe, then baking will really please you with a pleasant crumbly texture, which is typical for shortcrust pastry.
Ingredients
Servings 10-15- butter - 125 g
- sugar - 100 g
- egg - 1 pc.
- vanilla extract - 1/2 tsp
- flour - 160 g + a little more for rolling out the dough
- salt - 1/4 h. l.
- chocolate - 70 g
Cooking
Step 1
Prepare the classic shortbread cookie dough. To do this, first cut the butter into cubes and transfer to the mixer bowl. Leave for 30 minutes at room temperature.
Step 2
Beat soft butter with sugar with a mixer until a light creamy mass of a uniform consistency is obtained. Add egg and vanilla extract, mix well.
Step 3
Sift flour into a separate bowl with salt through a fine sieve. Add the resulting mixture to the egg-butter. Quickly mix the cookie dough with a silicone spatula.
Step 4
Turn the dough out onto a floured work surface and knead a little more. Roll into a ball, wrap in cling film and refrigerate for 1 hour.
Step 5
Heat the oven to 170°C. Line baking sheets with baking paper. Roll out the dough on a working table, dusted with flour, into a layer 5–6 mm thick. Cut out cookies using cookie cutters or glasses.
Step 6
Place cookies on baking sheets and refrigerate for 10 minutes. Then place in the oven and bake for 10-15 minutes. The cookies should turn out light, with a slight golden hue. Let cool on a wire rack.
Step 7
Melt the chocolate in the microwave or over a water bath. Dip the cookie halves into the chocolate and let it harden. Can be decorated with candy sprinkles.