Cookies made from flour and butter. Making nut rings. Shortbread cookies with butter on yolks

Cookies on boiled yolks “For loved ones”

Good day everyone! My family and I love shortbread, so when I come across a new shortbread recipe, I try it - what if it’s the one?! So this time I came across a cookie recipe that I haven’t tried yet. I baked it and was pleasantly pleased with the result, so I decided to share it with you. In case it comes in handy for someone. So don't judge harshly!

Cooking steps

Grind the butter with a fork with sugar and soda. Add the egg and grind until smooth.

Add 150 grams of flour to the resulting mass and mix. Then, gradually adding the remaining flour, knead the dough. There is no need to knead the dough for a long time; it should turn out soft.

Roll the resulting shortbread dough into a ball and place in the refrigerator for 1 hour.

To prepare the filling, beat sour cream with eggs, poppy seeds, sugar, and vanilla with a fork. The filling will be quite liquid.

Place the shortbread dough into a tin with a diameter of 20 cm, forming sides approximately 3.5 cm high.

Pour sour cream filling onto the shortbread dough and place the pie in a preheated oven for 40-50 minutes at 180 degrees.

Delicious, tender pie, prepared with sour cream filling, COOL COMPLETELY before slicing (can be left overnight). I'm sure you will love this wonderful pastry!

Enjoy your tea!

The simplest shortbread dough with sour cream

has long been used by our grandmothers. The scope of application of such a dough was quite extensive and extended over the vastness of the pie to the basket. After all, no one used the word “tartlets” back then, but the baskets were so tasty and nutritious that that taste remains on the taste buds from a long time ago to this day.

It is clear that now sour cream, far from being homemade, is mainly used and at present one can only guess what kind of pies they once had. On the other hand, maybe the same homemade sour cream with high fat content and thickness caused a backlash in us and it is better to use exactly those products that we are accustomed to in everyday life. So, shortbread dough with sour cream differs from all other types of shortbread dough in its unique taste and additional aroma.

In the time of grandmothers, shortbread dough was often made not with sour cream (this was the most budget option), but with yolks. Well, this is when the need arose to make a very soft shortbread dough. This dough was rarely used for pie, but for cookies and baskets it is the best option.

Well, the “strongest” option of the three presented in this article is shortbread dough with sour cream and starch. The starch itself holds together the loose elements of shortcrust pastry and forms from it both crumbly and strong dough. from which you can perfectly make a base for a pie of any diameter and not worry. that it will break when removed from the baking pan.

So decide what you need today and we will reproduce recipes as old as time for the simplest shortcrust pastry

.

Grandma's simplest shortbread dough with sour cream

Sweet shortbread dough with sour cream is used mainly in sweet or neutral-sweet baked goods. Keep this in mind when choosing fillings compatible with this dough. The combination of sour cream and soda will complement the crumbly dough with its unique properties - a special taste, a slight fluffiness and tenderness of the finished product.

INGREDIENTS

• — 500 gr. (highest grade)
• - 200 gr. (fat content 82.5%).
• — 150 gr.
• - 1 PC.
• - 2-3 tbsp.
• - 1/3 tsp.

INSTRUCTIONS

1.

By the way, butter can be replaced with margarine in equal proportions. You must use soft butter or margarine.

2.

Grind it with sugar and egg.

3.

Add sour cream and mix thoroughly until smooth.

4.

Separately mix flour, salt and soda. We sift this dry mixture onto our future dough. And mix quickly.

5.

We form a ball, wrap it in cling film and send it to “freeze” in the refrigerator for 1-2 hours.

Advice from Sanych:

The shortbread dough should resemble modeling sand in consistency and looseness. The dough should feel greasy to the touch. Under no circumstances make the dough smooth and stretchy, this is not the right option. It is important here at the cooking stage not to overdo it with flour (otherwise you will not get cookies, but a very hard piece of dough straight from the oven).

The kneading speed also plays a significant role, just mix all the ingredients with your fingers and quickly send the dough to the refrigerator. There is no need to knead for tens of minutes, this will at least make the dough hard.

The simplest shortbread dough with sour cream and starch

Shortbread dough with sour cream and starch is very different from its “brothers”. It is at the same time very brittle upon physical contact, but holds its shape perfectly when formed and baked. Sour cream will give this type of dough a unique taste and aroma. This dough can be eaten without filling at all. All family members begin to approach me one by one as soon as they see that dad has gone to prepare the basis for the future pie. And because of these requests: “let me try a little,” I immediately make an increased batch.

INGREDIENTS

• - 400 gr. (highest grade)
• - 200 gr. (fat content 82.5%)
• - 2 pcs.
• - 1 tbsp.
• - 200 gr.
• — 80 gr. (fat content 20%)
• - 1/2 tsp.

INSTRUCTIONS

1.

You need to melt the butter in a water bath. Remove from heat immediately.

2.

Add starch to flour.

3.

Add sour cream, sugar, eggs to hot butter and mix.

4.

Sift flour and starch on top.

5.

Quickly knead the loose and soft shortbread dough. We wait until it cools down, wrap it in cling film and put it in the refrigerator for 2 hours.

6.

7.

After refrigeration, you can make a wonderful pie with jam from such dough.

“Torn” shortcrust pastry pie with sour cream

I like to make “torn” pie with jam spontaneously with tea. It is not festive at all; you should not invite a hundred guests to it and place such a pie at the head of the most beautiful and richly furnished table. This is a cake just for tea, which you will make while the water is boiling in the kettle, taste a slice, smile with pleasure, remember how wonderful your day was and what it will be like tomorrow.

INGREDIENTS

• Shortbread dough - 200 gr. (recipe above)
• — 120 gr. (any. If it is a little liquid, then sprinkle it lightly with gelatin).
• (sprinkle over the pie if desired)

INSTRUCTIONS

1.

Immediately after refrigeration, divide the shortbread dough in half.

2.

Preheat the oven to 200°C. Grease the baking pan with a little butter. Roll out half of the dough into a 4 mm layer. and spread evenly over the bottom and sides of the pan.

3.

Spread jam on top.

4.

Roll out the second piece of shortcrust pastry in the same way and tear it randomly (alternatively, you can grate the dough on a coarse grater). Sprinkle these pieces on top of our pie.

5.

Cook for 20-30 minutes. until golden brown. Once in the oven, allow the pie to cool before serving. You can decorate the top with powdered sugar.

Recipe for “Cookies on boiled yolks “For loved ones””:

First, let's hard boil 5 eggs.

Beat the softened margarine until fluffy.

We rub the boiled yolks previously extracted from the eggs through a sieve and add them to the margarine, mix.

Then add 1 raw egg and mix until smooth. This is what surprised me with this recipe: I had never mixed boiled yolks and a raw egg in shortcrust pastry before, so I decided to try it.

Then add powdered sugar and vanillin. Mix.

Then add flour mixed with baking powder in parts and knead a soft, tender, plastic dough. The dough should not be stiff, but also not stick to your hands. It may take less or more, flour is different everywhere.

This is how we make the dough. Well, then you can bake cookies in any way you like. I went in two of my favorite ways: because I wanted to please the tastes of the whole family!

First: roll out part of the dough to a thickness of 0.5 cm, cut out cookies with a cookie cutter.

Place the cookies on a baking sheet lined with baking paper and bake in an oven preheated to 190 degrees for 10-12 minutes until lightly golden brown. Let's take a look at our oven.

These are the beautiful cookies we have coming out of the oven. Let them cool down. When the cookies have cooled, decorate them to your taste. I used melted chocolate (see below)

While the first batch is cooling, proceed to route No. 2: roll the remaining dough into balls about 2 cm in diameter.

We put them on a baking sheet, and with our fingers we give them a slightly cone-shaped shape, and we also send them to the oven, heated to 190 degrees, for about 15 minutes. We also use our oven as a guide. The cookies should also be lightly golden.

These are the cookies we take out of the oven.

Then, immediately, while these cookies are still hot, quickly roll them in a mixture of 1 tbsp. l. powdered sugar and 1 tbsp. l. cocoa, which we manage to mix while the cookies are baking. And then we also leave it to cool.

Well, the first part of the cookies has cooled down, decorated with touches of melted chocolate and is ready to eat.

Here is the breakdown of our cookies: crumbly, tender, porous - truly shortbread.

And here is the second part of our cookies.

Also in the fault - the structure turned out great!

We combine both types of cookies into one container and cover the clearing.

Let's admire our masterpiece while we can and eat cookies)))

We invite everyone to drink tea! I invite you to a cup of tea with the most delicate shortbread cookies.

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Comments and reviews

January 31, 2020 inna_2107 #

Coconut truffles

Ingredients

• Boiled yolks – 5 pcs.
• Margarine – 250 gr.
• Sour cream for dough – 30 gr.
• Flour – 325 gr.
• Nuts or raisins – 100 gr.
• Granulated sugar – 150 gr.
• Sour cream for glaze – 150 gr.
• Cocoa – 90 gr.
• Dark chocolate – 50 gr.
• Coconut flakes – 40 gr.
• Wafer shortcakes – 7 pcs.

Preparation

1. Mash five boiled yolks until smooth.
2. Add melted warm margarine and sour cream to the yolks. Mix.
3. Add flour in small portions and knead into a soft, elastic dough.
4. Divide the dough into small balls. We put a nut or raisin in each ball.
5. Place the truffles at short distances from each other on a baking sheet.
6. Bake in a hot oven until golden brown.
7. Grind the waffle cakes and mix with coconut flakes.
8. Mix sugar with sour cream and cocoa. Cook until boiling. You definitely need to stir. Then add chocolate to the glaze and continue cooking for another 7 minutes.
9. When the glaze has cooled, dip the warm truffles into it and immediately envelop them in powder, being sure to press down a little so that the wafer crumbs with the braided shavings stick well.

Coconut truffles made with boiled eggs are delicious.

To add flavor to the cookies, you can additionally add lemon zest to the dough.

Delicate shortbread cookies with yolks - a delicious recipe

There are tons of shortbread cookie recipes online, but few of them are as time- and budget-friendly as yolk-based cookies. In this recipe, we will look at a step-by-step recipe for making shortbread cookies with egg yolks, learn the basic principles of preparation, and you can see how easy it is to prepare a delicious treat for family and guests in just 1.5 hours.

Kitchen appliances and utensils: blender, food processor for dough, refrigerator, baking sheet, parchment paper, bowl for filling, bowl, knife, cling film, teaspoon.

Preparing nut rings

The butter must be taken out of the refrigerator in advance and softened. Then beat with a mixer until creamy. Next, add an egg to it, which should also be at room temperature, then our mixture will not curdle. Stir and add flour, salt, vanillin and baking powder. And mix everything again. The dough should be tender and soft. Let's send it to rest in cling film or a bag for half an hour in the refrigerator.

The rested cold dough needs to be rolled out, but not thinly. Using a round cutter, cut out the rings, and then use a glass to cut out their centers. Brush one side of the cookie with yolk. Peanuts need to be chopped. And then sprinkle the rings thoroughly so that more nuts stick to the yolk.

Place the cookies on a baking sheet, which does not need to be greased, since there is enough of it inside the dough itself. We will bake at one hundred and fifty degrees for fifteen minutes.

If you want softer cookies, do not wait until the rings are browned. The finished rings can be kept in a closed box for two to three weeks, and it will not turn stale or lose its wonderful taste. This is the easiest shortbread cookie recipe that does not require much effort and time. And the result speaks for itself.

Step-by-step preparation

1. First of all, we need to steam the raisins. To do this, pour boiling water over it for 15 minutes, then dry it on a paper towel. Using a blender, grind the raisins and walnuts. Do not overdo the grinding; the mixture should be slightly viscous so that it does not fall out of the cookies.
2. In the recipe, we use a food processor to knead the dough and select the attachment with the letter “K” for shortbread cookies. If you don’t have a food processor, don’t despair, you can mix the dough by hand or use a mixer for this. Place 150 g of butter at room temperature in a mixing bowl and add 150 g of powdered sugar. Mix thoroughly. Gradually add the egg yolks one at a time and continue stirring.
3. In a separate bowl, mix 250 g of flour and 1 tsp. baking powder (leave 50 g to sprinkle on the surface for processing the dough) and add to the batch. The thicker the dough becomes, the slower it needs to be stirred.
4. We process the table with the remaining flour and lay out the tender and soft dough. In this recipe, in order to achieve such tenderness of the dough, it is necessary to use powdered sugar, do not replace it with sugar. Powdered sugar is sold in any grocery store, and if you really want, you can simply grind the sugar in a coffee grinder.
5. Roll out the dough into a thin rectangular layer. Work the surface well as the dough may stick.
6. Let's start with the filling. Carefully place the first line with a teaspoon along the entire dough, and distribute the rest of the filling in random order. The main thing is to do this evenly over the entire surface.
7. After this, carefully roll the layer into a roll. It is possible that in some places the dough will be very thin and may tear slightly - do not be alarmed, it will still go into the refrigerator, and after freezing it will not be noticeable. We pinch the edges well.
8. Divide the resulting roll into two parts using a kitchen knife and wrap them tightly in cling film, twist the edges and place them in the freezer for 30 minutes.
9. Preheat the oven to 200 degrees, cover the baking sheet with parchment paper. After the time has passed, take out the frozen dough and cut it into cookies about 7 mm thick.
10. Place the cookies on a baking sheet at a distance of 1.5-2 cm from each other.
11. Place the baking sheet in the oven on the middle rack and bake for 20 minutes.

You should get very tender, shortbread, crumbly cookies, which, thanks to their filling, simply melt in your mouth.

"Breton" cookies made from yolk dough

Soft and simple Breton cookies will disappear from the table very quickly. It turns out light and tasty.

• 1 tbsp. flour (wheat);
• 3 yolks (not boiled);
• ½ tbsp. sugar (for baking desserts it is recommended to use cane sugar, but this is not necessary);
• 100 g plums. butter (one hour before cooking, remove it from the refrigerator);
• 1 tbsp. l. milk.

Time spent: 0.5 hours.

Calorie content per 100 g: 408 kcal.

Remove the butter from the refrigerator in advance so that it reaches room temperature by the time it is cooked. It is mixed with sugar, it is better to do this using a mixer. Add the yolks one at a time to the resulting mass. Add the sifted flour and knead into a fairly dense dough.

Roll out the dough into small balls, the size of plums, and place them on a greased baking sheet. Then each ball must be pressed down with the bottom of a glass or other object to make a flat cookie (this stage must be taken into account when arranging the balls so that there is sufficient distance between them).

Having a pattern on the bottom of the glass will make an interesting decoration for the cookies. If desired, you can draw a lattice on the surface of the products using a fork. Then you need to grease the cookies with a mixture of milk and 1 tsp. Sahara. This is convenient to do with a pastry brush.

Baking the dessert will take 15 minutes at 180 degrees. The surface of the finished cookies will turn golden.

Post navigation

There are many different recipes for shortcrust pastry: simple shortcrust pastry without eggs, only with flour and butter; sour cream dough; shortbread dough with yolks. But they are all similar in that the cookies and pies turn out golden, crumbly, and very tasty!

In the past, I often used a simple shortcrust pastry recipe, from which I made chestnut cookies, cheesecake crust and nut rings, and a version of the dough with powdered sugar, which makes excellent children's cookies in the form of different figures. And now I offer you a recipe for shortcrust pastry with yolks, which I found in an old book about confectionery.

Homemade shortbread dough prepared according to this recipe is suitable for shortbread cookies, pies, and pastries.

Shortcrust pastry for pie - beer recipe

Beer is not only an intoxicating drink, but also a wonderful ingredient in crumbly shortcrust pastry for a pie, the recipe for which is given below. You can use dark or light beer, but it must be fresh and not degenerated. Recipe for sweet pastries.

Ingredients

3 cups flour;

250 grams of margarine or lard;

250 ml beer;

1 cup of sugar;

Preparation

1. Whisk granulated sugar, vanilla and eggs. You don’t need to do this for a long time until it reaches a light foam. We leave.

2. Take margarine or pork fat and grind it with flour, add beer and stir. Then the eggs are introduced.

3. Stir and collect the dough into a ball. Cover and refrigerate for two hours. If you don’t have time, you can add a little more flour and make the cake right away.

Shortbread dough is perfectly stored in the refrigerator and can withstand freezing. Therefore, you can always cook more of it and make a small supply. Or throw leftovers in the freezer and use as needed.

The longer you mix the flour with the remaining ingredients, the tougher the shortbread will be. Ideally, a few rotations of the hand are enough to bring the ingredients together. And then they will mix when forming the cake and rolling out the layer.

Shortbread dough loves fat. Therefore, it is better to take sour cream, mayonnaise and other ingredients with a high content of it.

Egg whites can make baked goods tough and crumbly. Therefore, often only raw yolks are used in the dough.

When placing the dough in the mold, press the layer well with your hands and release all the air. Otherwise, the cake will be deformed during baking and the surface will be uneven.

Shortbread dough takes quite a long time to bake. Therefore, you should not roll out the layers for the pie more than 0.5 centimeters. But you can put any raw fillings in it: vegetables, meat, chicken and not worry that the base will cook faster.

I am sure that absolutely everyone will like the shortbread pie with sour cream filling, prepared according to this recipe. It turns out incredibly tender and so delicious! I recommend!

Ingredients:

• 3-3.5 cups flour;
• 3 yolks;
• 300 g butter;
• 1 cup of sugar;
• 1/4 teaspoon salt (one fourth).

How to make homemade shortcrust pastry with yolks:

In both the first and second, you first need to sift the flour in a heap onto the table. I cover the table with pastry parchment, it’s more convenient.

Then, in one version, you should grind the sugar with softened butter and yolks, and in the other, chop the butter with a knife with flour until crumbs form, and grind the sugar only with the yolks. I like the second option better, since it is easier to grind the yolks with sugar without butter.

So, grind the sugar with the yolks until the mass begins to become fluffy and lighten, and the grains of sugar melt.

Chop the butter into coarse crumbs with flour.

At this point, you can add chopped nuts, cocoa powder or instant coffee to the dough to make nut, chocolate or coffee cookies.

In a mound of crumbs, make a hole into which we pour the yolks, mashed with sugar, and knead the soft dough.

The finished dough can be rolled out on a table sprinkled with flour, you can cut out or sculpt different figures from it; sprinkle with sesame seeds, poppy seeds, sugar and cinnamon (only after sprinkling you need to roll the cake with a rolling pin so that the sprinkles are securely fixed in the dough and do not crumble). Roll out to a thickness of 3-5 mm.

Ready-made cookies can be glued together with boiled condensed milk, melted chocolate, jam; you can decorate with meringue or whipped cream, glaze with chocolate fondant or sugar icing, paint with sugar pencils... and every time you will get a new shortbread recipe.

You can also (I learned this from the same book from 1955) roll out the shortbread, make a side of dough, bake, fill with berries and pour in jelly.

This is such a versatile homemade shortcrust pastry made with yolks! What will you bake from it?

Shortbread cookies “Lovers”

We would also like to offer you a very original version of shortbread cookies. We hope you enjoy its unusual shape and delicate crumbly taste with the smell of cocoa and nuts. It is stored for a long time without losing its taste.

1. Granulated sugar - half a glass.
2. Egg - 1 piece.
3. Butter - 150 g.
4. Salt, baking powder.
5. Flour (premium grade) - 250 g.
6. Cocoa powder - two teaspoons.
7. Almond kernels or walnuts.

Remove the butter from the refrigerator in advance and soften it. Grind the nuts in a blender. Beat one egg in a mixer bowl until a stable foam forms. Gradually add salt, sugar, vanilla and baking powder. Then add soft butter and stir everything until creamy.

Gradually add half the flour and beat with a mixer at low speed. And then add the rest of the flour. Continue kneading with your hands until the dough comes away from the sides of the bowl.

Divide the finished dough into two parts (equal) and place them in different dishes. Pour cocoa into one part and nuts into the other. Knead everything well separately.

Then pinch off a piece from each dough and roll into equal balls. There should be an equal amount of brown and white. Then the balls need to be rolled into sausages.

We take two sausages: one white and the other brown. We twist them very tightly.

We will cook at a temperature of 170-180 degrees until golden brown (about 20 minutes).

Carefully remove the finished cookies from the baking sheet, remember that they are very fragile when hot.

Ingredients

It happens that the housewife uses the whites, but the yolks remain. This recipe is a great opportunity to recycle the yolks and get crumbly, elegant cookies with pieces of chocolate and nuts. You can involve children in the formation process - things will go slower, but much more fun. Recipe by Venus Osepchuk from the book “Family Kitchen”.

Author of the publication

Irina Obukhova

Irina Obukhova

It all started with gingerbread cookies: they began to turn out better and better, and I wanted to shoot them with equipment that was more professional than a digital point-and-shoot camera. Irina took a food photography course and was hooked! To practice shooting, she had to shoot something every day - so, she became interested in cooking. Every day he learns something new: both the capabilities of his camera and new dishes!

Prepare and weigh food. Remove the butter and eggs from the refrigerator in advance so that they come to room temperature.

In a bowl, beat the yolks and vanilla sugar. In another bowl, beat butter and powdered sugar with a mixer until fluffy. Add the yolks to the butter and mix. Add flour sifted with baking powder. Quickly knead the dough.

Finely chop the chocolate. Roast the nuts in a dry frying pan until they begin to brown. Peel and chop. Add chocolate and nuts to the dough, mix.

Turn on the oven and preheat to 180 degrees. Line a baking tray with baking paper or a Teflon mat. Form the dough into balls the size of a walnut, place on a baking sheet and flatten them slightly.

What are shortbread cookies?

Speaking about how to make it, I would like to tell you that it got its name thanks to the dough from which it is prepared. This is a dense mass that is mixed with butter (margarine) and flour. Eggs or water are used as a connecting component.

It is allowed to use a small amount of sour cream or other fats. can be prepared both sweet and unsweetened. You can add nuts, seeds, cinnamon, and vanilla to it. Pies and pastries are prepared on its basis.

Using molds, we cut shapes that have "arms" and apply them to a baking sheet. We chose a teddy bear shape in which we skewered the eyes and nose. We placed the teddy bear on top of the teddy bear and gently tilted the bear's hands toward the almond. Bake in a warm oven at 180°. about 7 minutes. Procedure: First prepare the knife filling in a Ronik bowl, which we cut with almonds and nuts. Dried fruits are cut into pieces and sprinkled with juice. Mix dried fruits, almonds, nuts, 50 g sugar, cinnamon, cloves and cream.

Prepare the dough in a Ronik bowl using a rotating knife - the first curd, milk, eggs, butter, sugar and vanilla sugar. Add baking powder with baking powder and make a smooth dough with a knife. We roll out the dough into a rectangle that will spread the filling. The two long sides will be folded against each other towards the center. We can finish on a plate and bake at 180 degrees for about 55 minutes. Place hot cold with melted butter and sprinkle with sugar.

Cooking method

Prepare and weigh food. Remove the butter and eggs from the refrigerator in advance so that they come to room temperature.

In a bowl, beat the yolks and vanilla sugar. In another bowl, beat butter and powdered sugar with a mixer until fluffy. Add the yolks to the butter and mix. Add flour sifted with baking powder. Quickly knead the dough.

Finely chop the chocolate. Roast the nuts in a dry frying pan until they begin to brown. Peel and chop. Add chocolate and nuts to the dough, mix.

Turn on the oven and preheat to 180 degrees. Line a baking tray with baking paper or a Teflon mat. Form the dough into balls the size of a walnut, place on a baking sheet and flatten them slightly.

Bake cookies for 12-15 minutes. Let it cool and serve immediately. Cookies with yolks

ready. Bon appetit!

Recipe for truffle cookies with margarine

Ingredients

• Margarine – 200 gr.
• Flour – 300 gr.
• Boiled yolks – 3 pcs.
• Soda – 3 gr.
• Sugar – 100 gr.
• Cocoa – 20 gr.

Preparation

1. Grate a cold block of margarine.
2. Mix it with flour, sugar, mashed yolks and soda dissolved in vinegar.
3. Knead the dough from which we make small truffle balls.
4. Grease the baking dish with margarine and bake the cookies for 20 minutes in the oven at 180 degrees.
5. Envelop hot truffles in cocoa and sugar.

Truffle sweets are delicious and melt in your mouth very quickly.

Shortbread cookies with yolks: recipe with photo

Today we will prepare a truly favorite and delicious shortbread cookie made with yolks; the recipe with photos will be described below. No protein is used in the process. However, it can also be used – don’t let the goodness go to waste! For example, make a cream out of it, after whipping it with sour cream (cream). And serve as a dessert with fruits and berries.

Delicious homemade cookies

with yolks it turns out much softer and more tender than regular shortbread. It’s extremely easy to prepare, and it’s also a great way to use up the extra yolks that were left over during the preparation of meringues and meringues.

Ingredients and how to cook

ingredients for 8 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 40 min