Very tasty cookie dough. Delicious shortbread cookies: recipe with photo

Making cookies is one of the better ways please yourself or your loved ones. It does not require much time and effort, however, even the simplest recipe will bring a lot of pleasure. The main advantage is that, unlike the purchased one, it turns out different every time, and you can make it to your taste. And you can make it to your taste, feel free to experiment with recipes.

Learning how to bake delicious cookies is easy enough, and in this article you will see how to do it, as well as learn some easy recipes.

How to make delicious cookies at home

The answer to this question is simple - learn how to cook it. Easy cookie recipes with photos and step by step instructions useful in the beginning. At first, try to stick to the sequence of actions and proportions of the ingredients as much as possible. Be sure to read the recipes to the end before you start cooking, otherwise you risk missing out on important cooking information.

The cooking process itself is simple. Almost every recipe consists of the same basic ingredients, which are easy to find in every store. The cooking technology is simple:

• Prepare the necessary products;
• Knead the dough;
• Make certain figures out of it or cut it out of rolled out dough;
• Bake cookies;
• Decorate it as you wish.

Modern recipes are often based on simpler but more complicated glazes and a variety of additional components that make it more unique. Therefore, to make tasty homemade cookies, learn to do it first for the main ones, simple recipes, test them in practice, and then supplement the ingredients to your taste.

For example, let's take the usual shortcrust pastry recipe as a basis.

Sand dough:

What you need:

• 2 cups of flour;
• 250 g butter or margarine;
• 1 glass of powdered sugar;
• 2 eggs;
• 1 tsp vanillin;
• 1 tsp baking powder.

We knead the dough:

1. Rub butter or margarine with powdered sugar;
2. Add eggs and continue to grind until the sugar is completely dissolved, it is better to use fine granulated sugar;
3. Knead a light dough.
4. Do it quickly, otherwise the dough will not be tasty.

After that, roll out the dough evenly to a thickness of about 0.4-0.6 cm. If you have special recesses for cookies, then use them, if not, you can use a regular glass and cut circles with it. Bake at 180-220°C for 15-20 minutes depending on the oven used. Focus on the color, it should be light yellow.

So, now we have some kind of base and can improve the recipe.

Firstly, it can be made chocolate by adding a few tablespoons of cocoa to the flour, or nutty (it is enough to add about 100 g of ground walnuts, but in this case, you need to reduce the amount of oil, since the dough may turn out to be too greasy and crumbly).

Secondly, ready-made cookies you can grease jam with each other, decorate with protein or chocolate icing, and in this way "build" turrets.

For a variety of flavors, add to raw dough raisins or small pieces of chocolate. But for the recipe above, this is undesirable, because with these additional ingredients it will not be possible to roll out the dough normally, and the cookies may burn, which is undesirable.

1. Keep in mind that it is better to choose flour that contains a small amount of gluten. So you avoid the hardness of products.
2. The amount of fat should be equal to ½ the amount of flour, and sugar - ½ the amount of fat.
3. It is better to sift the flour immediately and mix with soda or baking powder.
4. Eggs are added only after the butter and sugar are pounded until the lumps completely disappear. You can use a mixer for this.
5. As soon as the flour is added, the dough must be kneaded quickly and immediately. The dough does not like being tortured for a long time.
6. Ready dough put it in the refrigerator for 30 minutes, so it will be easier to roll it out.
7. During kneading, the temperature of the dough should be approximately 17 °C.

Remember that skill comes with experience. After all, even detailed recipes with a photo will not give you the knowledge that you will gain with practice. Do not be afraid to experiment, the more you practice, the better and faster you cook. It is not for nothing that the most delicious cookies are prepared by the grandmother.

Recipes for simple and delicious cookies in the oven

Below are some easy homemade cookie recipes that are easy to make even without photo recipes. Carefully read the cooking method, and you will succeed.

Cookies "Chocolate balls"

"Chocolate balls" are quickly prepared. Even children can help you, since the process of “sculpting” balls is quite interesting.

• What you need:
• 350 g flour;
• 100 g sour cream;
• 150 g of sugar;
• 150 g sunflower oil or lard;
• 2 tbsp. spoons of cocoa;
• 2 eggs;
• 1 tsp baking powder;
• 1 tsp vanilla sugar;

Sequencing:

Knead the dough, cool, and then form small balls out of it, if desired, you can put a piece in each of them walnut or raisins. Put them on a baking sheet so that the balls do not touch each other. Bake for 15-20 minutes at 180°C.

When it is ready, you can pour it with melted chocolate.

Cookies "Ground"

Simple quick recipe cookies, at home it turns out much tastier than bought in a store. But for its preparation you will need a meat grinder and a special form through which you need to pass the dough.

Ingredients:

• 300 g flour;
• 100 g margarine;
• 100 g of milk or kefir (does not matter);
• 100 g of powdered sugar;
• 2 yolks;
• 1 tsp baking powder.

How to cook:

Prepare a soft, pliable dough. Pass the dough in small pieces through a meat grinder so that you get small figures 7-10 cm long. Then put it on a lightly greased sunflower oil baking sheet and bake for about 10-15 minutes at 180°C.

Sprinkle "Ground" cookies with powdered sugar.

Homemade oatmeal cookies

And another simple recipe for homemade cookies. If it is more convenient for you, then find an additional recipe with a photo. However, it is prepared very simply, based on the usual oatmeal. As a result, you will get an excellent addition to breakfast.

Compound:

• 150 oatmeal;
• 150 g of sifted flour;
• 130 g of mashed butter;
• 150 g of sugar;
• 2 tbsp. l. milk;
• 1 chicken egg;
• a teaspoon of baking powder, vanillin.

How to cook:

Pour flour into a convenient bowl, add baking powder, salt on the tip of a knife and mix with butter whipped with sugar. Add beaten egg, add milk and little secret- some flavoring, for example, vanilla essence or rum. You can try putting some chocolate drops or raisins in the mass. Mix carefully with flour. Let the dough rest in the refrigerator for half an hour. And now the final touch! Spread the finished dough on a baking sheet with a tablespoon. We heat the oven to 180 ° C, put the blanks there, wait 20 minutes.

Making your own cookies is very easy. You just need to start, and this exciting activity will absorb your thoughts, new ideas will appear. Follow the recommendations above interesting recipes delicious homemade cookies, look for new ways of cooking, and you will definitely succeed.

Cook with pleasure and enjoy the results!

shortcrust pastry easy enough to cook. 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 it will be possible to create classic figured cookies, and tartlets, and tart, and baskets. This dough can be prepared ahead of time 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, classic from this dough. shortbread.

This dough is perfect. The shortbread dough itself should resemble wet sand in structure, ready-made it turns out crispy and crumbly. From this dough you can make cookies, tarts and tartlets, cake baskets, as well as 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. And also share the secrets of cooking shortcrust pastry.

Ingredients:

• cold butter- 300 gr.
• powdered sugar or sugar - 150 gr. (4 tablespoons 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 number 1. Butter must be cold. It is from this oil that the loose structure of the dough will be obtained. Do not take the butter out of the refrigerator ahead of time so that it becomes soft. Also, don't drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and sticky.

1. Grate cold butter. Do this quickly so that the oil does not have time to warm 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 put sugar, but the powder will be better rubbed with cold butter, there will be no grains. With a fork, mash the butter along with the powdered sugar. Also do this quickly so that the butter does not melt.

Secret number 2. Powdered sugar should be exactly 2 times less than butter. Too much sugar will make the dough crumbly and the cookies not so crispy.

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

Secret number 3. Put 1 tbsp into the dough. sour cream. It will make the dough more elastic, it will not crumble. But an excess of sour cream will also hurt: the dough will float and lose its necessary consistency.

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

Put a pinch of salt, mix quickly. In all sweet pastries put quite a bit of salt, because it better reveals the taste of sugar and gives a new flavor note.

Secret number 4. Shortbread dough needs flour with a low gluten content (less than 20%). This flour is made from soft wheat varieties. If you do not have such flour, then use this advice. Take a glass of plain flour, pour 2 tbsp. flour, instead put 2 tbsp. starch. You will get a mixture with a low gluten content.

1. For 300 gr. oils need to put 600 gr. flour, that is, a ratio of 1: 2. If there is too much flour, the dough will turn out hard, it will not be possible to mold the necessary product from it. Sift the flour and add to the butter base, mix 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 stiff.

Put 1 tsp into the cookie dough. baking powder, do not put it in the tart dough.

1. Wrap the dough in cling film and refrigerate for 30 minutes to chill (or up to 2 hours). Immediately the dough cannot be rolled out, 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 gr. oils. For this amount of oil, you need to take 600 gr. flour. I will divide this oil base into 3 equal parts (100 g of oil each). It turns out for each part of 200 gr. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - gingerbread cookies with chocolate.

Raw dough can be made in advance and frozen in the freezer. It can be stored there for several months.

Preparation of gingerbread cookies from shortcrust pastry.

Additional Ingredients:

• ground ginger - 1 tbsp. without a slide
• baking powder dough - 1 tsp without a 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 gr. butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour is 6 tbsp. with a hill. You can also add vanilla or vanillin if you wish.

For this baking, it is better to take a baking powder, not soda, because the soda acts immediately, and the baking powder gradually, during the baking process. Since our dough will still be cooling, an instant reaction is not needed.

Mix the dry mixture with the oil, knead the dough, just do not need to knead the shortbread dough for a long time. Wrap in clingfilm to keep dough warm and refrigerate (30 minutes to 2 hours).

After half an hour, take out the dough, roll it out on parchment about 5 mm thick. Cut out the desired shapes with molds 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). Take any chocolate as well, but not porous. Melt it in a water bath, look do not overheat, otherwise it will exfoliate.

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

The finished liver is very fragrant and tasty.

Tangerine tart.

Additional Ingredients:

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

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

In a meat base with 100 gr. butter add 200 gr. sifted flour. There is no need to put baking powder in this baking, as in cookies. Mash the base with flour until crumbs, then quickly knead the dough for 1 minute. Wrap in cling film and refrigerate for at least half an hour.

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

Stir the eggs with a whisk until smooth.

Tangerines and lemon should be poured with boiling water for a few seconds. Next, take the fruits out of the water and wipe them 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 is not erased, only orange is needed for the zest, otherwise the filling will be bitter. All you need is 1 tbsp. zest.

If desired, citrus zest can be replaced with finely chopped candied fruit. Or not use it at all. You can also put the zest in the dough, and not in the cream.

From fruits without zest, you need to squeeze the juice. Do it in any way, the main thing is that seeds and pulp do not get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through gauze or a sieve. Or squeeze the juice through a sieve using a fork. For cream you need 250 ml of juice.

Combine juice and citrus zest in one bowl. Add sugar to them, mix. Next, pour in the stirred eggs, also bring to a homogeneous state. You don't need to beat it for a long time, just mix everything together.

So that the cream does not burn, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream on top of the boiling water in a bowl or saucepan. Cook, stirring to prevent the eggs from curdling, until the foam is gone and the cream begins to thicken a little.

When all the foam is gone, put the butter in the cream, melt it.

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

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

When the dough has cooled, take it out of the refrigerator. Take a form with high sides. The dough for the tart needs to be rolled out thinly, about 2-3 mm thick. There are two ways to create a pie:

1. Place the mold on the parchment paper and cut out a circle along the bottom of the mold with a knife. Put the dough on this parchment circle and roll it thinly over this blank. Transfer the rolled out dough along with the parchment paper to the baking dish. Knead the dough with your hands, making the sides. It is not necessary to grease the form additionally, the dough is greasy 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 to the form, lay it down and cut off the excess dough that hangs from the edges with a knife, form the sides.

To prevent the dough from rising during baking, it needs to be weighted. 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 mold, about 500 gr.

In an oven preheated to 200 degrees, put the tart to bake for 10 minutes. After 10 minutes, the edge of the tart will become ruddy. Take out the mold, remove the parchment with the beans and send the cake to bake for another 5 minutes. After that, let the tart cool in the form.

When the tart has cooled, take it out of the mold. To do this, carefully turn the mold over so as not to break the pastries. Fill the tart with cream. Place in the refrigerator for half an hour to completely harden the cream.

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

Carefully cut the tart and enjoy the exquisite taste!

Classic shortcrust pastry cookies (white and chocolate).

Additional Ingredients:

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

To make two kinds classic cookie, divide the oil base from 100 gr. oil for 2 parts. In the first part, put flour (100 g per 50 g butter) and baking powder - 0.5 tsp.

The second part also needs flour and baking powder, but also cocoa. Cocoa is not put in addition, but replaces one tablespoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sieved to enrich them with oxygen. First mix the flour, cocoa and baking powder separately, then add this dry mixture to the butter base.

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

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

In order not to hammer the dough with additional flour, 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.

Line a baking sheet with parchment paper, you do not 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 this biscuit is well revealed with milk.

Prepare shortcrust pastry according to this recipe and you will get a masterpiece! Write in the comments what kind of pastry you got. I want everything to be delicious!

Homemade cakes have always been valued above purchased products. One of these delicacies, which is popular with tea drinking, is homemade shortbread cookies. Preparing the dough is incredibly simple, moreover, the products are quickly baked, which is important in case of unexpected guests. A simple recipe for shortbread cookies, as well as several options for modifying it, is given below.

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

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

Cooking shortbread dough for cookies is easy: the process begins with butter, salt and sugar - they need to be ground. To make it easier to grind, it is recommended to get the oil out of the refrigerator in advance - at least 20 minutes in advance.

When a more or less homogeneous mass is obtained, we introduce flour in small portions, kneading the dough. Roll the finished dough into a ball and send it to the refrigerator for half an hour.

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

How to cook with jam?

Filled biscuits are especially loved by children. Instead of jam, you can use jam or fruit jam.

• egg;
• ½ stack Sahara;
• 1 tsp baking soda, slaked with vinegar;
• 200 gr margarine;
• 3 stack. sifted flour;
• 200 gr of thick berry jam.

Beat the egg with sugar homogeneous mass.

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

Divide the dough into larger and smaller pieces. Roll out the larger part and put it on a baking sheet, evenly distribute the jam on top of the dough and grate the smaller part on a coarse grater. Bake at 220 degrees. within 20-25 minutes. Immediately after removing, cut into squares or diamonds, leave to cool.

On sour cream

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

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

Mash the butter into a gruel, add honey, sour cream and mix well until a uniform shade.

Squeeze juice from citrus, pour into the mass, mix again.

Sift flour and soda into the mass without extinguishing it.

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

Sablé is the perfect shortbread cookie

• drain. oil - 115 gr;
• sugar powder - 2.5 table. l.;
• flour - 160 gr;
• egg divided into protein and yolk;
• salt - ¼ tsp;
• brown sugar - 2 table. l.

Butter softened by room temperature, mix with a spoon until its consistency begins to resemble a cream. Then we sift the powder and salt into it, mix for a couple of minutes until the mass becomes a homogeneous structure.

Next, add the yolk, stir until smooth. At the end, we introduce flour, be sure to sift it. Mix well - the dough will become lumpy, the flour will evenly absorb moisture, distributing throughout the mass.

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

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

On a note. The dough for this cookie can be prepared in in large numbers and store in the refrigerator for up to 2 days, and in the freezer - up to 2 months. The workpiece is laid out in packages and used in portions.

vanilla treat

Vanilla shortbread cookies are not very different in recipe - in classic version add a sachet of vanilla. Biscuits are distinguished by a particularly delicate, pleasant aroma and exquisite taste.

Kurabye - step by step recipe

Kurabye refers to 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 confectionery syringe, like meringue) with a drop of jam in the middle, or in the form of a rhombus. 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 gr of powdered sugar;
• 150 gr melted plums. oils;
• 300 gr flour.

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

We separate small pieces from the common lump and roll them into sausages up to 10 cm long and 2 cm wide. Draw a fork on top, pressing lightly, drawing stripes. Cut into diagonal rhombuses. You can leave it as it is and put 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

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

• flour - 2.5 stack;
• egg;
• drain. oil - 150 gr;
• sugar - ½ stack;
• salt - ½ tsp;
• vanilla sugar;
• granulated sugar for decoration.

The preparation method does not differ from previous recipes - all components 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. Sprinkled with sugar on top, baked at 180 degrees, 20 minutes.

Recipe with chocolate

Chocolate delicacy never goes unnoticed. Especially the little ones love it.

• 2.5 stack. flour;
• 150 grams of sugar;
• 200 gr of plum oil;
• 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. Allow the oil to cool slightly, then add the eggs, beat everything together. Introduce flour, mix, knead a slightly porous dough.

On a note. Sprinkle with powdered sugar before serving. Cookies can also be covered with topping or icing.

on mayonnaise

The recipe for shortcrust pastry on mayonnaise is as follows:

• drain. oil - 200 gr;
• high-fat mayonnaise - 200 gr;
• egg;
• sugar - 1 stack;
• flour - 3.5 cups;
• salt - ½ tsp

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

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

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

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

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

Lay parchment on a baking sheet. Using a spoon, spread the dough on parchment. We bake for 15 minutes in a preheated to 180 degrees. oven.

On margarine

Homemade cookies are made from dough not only in butter, but also in margarine. This product very often used as an analogue of butter for baking. There is no recipe for margarine and instructions for making shortcrust pastry based on this product - in any of the above methods, butter is replaced with margarine.

On a note. You can add orange or lemon zest, a pinch of cinnamon to the dough.

Homemade cookies - serpentine

An interesting option for serving shortbread cookies is in the form of snails, or serpentine. The peculiarity of this type is that it combines two doughs - chocolate and ordinary, sweet.

Prepare for cooking:

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

The beginning of preparation takes place as usual - margarine is ground with sugar, egg, flour and baking powder. kneaded plain dough for shortbread.

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

I consider this simple and quick cookie dough recipe to be basic. Based on it, you can bake any delicious and crumbly cookies, with any additives, any shape and type. And although this dough is prepared very easily and simply, quite the classic way, it turns out it is always incredibly tender and airy. I think this is due to the use of starch, it is he who gives friability and tenderness ready-made pastries. I advise you not to knead it for a very long time, so as not to lose tenderness. Usually any shortcrust pastry is not very fond of this, and be sure to refrigerate it before you form cookies.

Ingredients:

• 250 gr flour
• 50 gr starch
• 75 gr sugar
• 135 gr butter
• 1 tsp baking powder
• 1 egg
• a pinch of salt

Cooking method

Mix the sifted flour with sugar, starch, baking powder and salt. Chop the chilled butter (it can be grated on a regular coarse grater) with this dry mixture into small crumbs. Add a raw egg and gently knead the dough until smooth, it should not be steep and seem slightly airy. We form a bun or sausage out of it, wrap it in cling film and place it in the refrigerator for 50-60 minutes. Enjoy your meal.

Cookies are different cookies, and anyone, even a novice cook, knows about it. The finished product determines the composition and consistency of the dough, as well as the baking time and temperature. We will share with you several different recipes in terms of composition, and you will choose the most suitable one for yourself.

Shortcrust pastry - recipe for cookies

Ingredients:

• flour - 380 g;
• powdered sugar - 100 g;
• vanilla sugar - 8 g;
• butter - 200 g;
• egg yolks - 2 pcs.

Cooking

Mix the sifted flour with powdered sugar and vanilla sugar in a bowl. Add the egg yolks and softened butter to the dry ingredients. We grind everything until smooth and form the flour crumbs into a single lump. Wrapping the dough cling film and leave in the refrigerator for 1 hour.

Preheat the oven to 180 ° C, roll out the dough to a thickness of 2 mm, cut and bake for 10 minutes.

Cookie dough in sour cream molds

Ingredients:

• - 1 tbsp.;
• sugar - 1 tbsp.;
• eggs - 3 pcs.;
• soda - 1 teaspoon;
• flour - 3 tbsp.;
• lemon juice - 1 tbsp. a spoon;
• butter - 200 g.

Cooking

Sift the flour and rub into crumbs with cold butter. Beat the eggs with sugar until white, add sour cream and beat the mass again until smooth. Add to the egg-sour cream mixture flour crumbs and slaked lemon juice or vinegar soda. We knead a smooth dough and bake cookies from it in molds over low heat.

for cookies

Ingredients:

• flour - 2 1/2 tbsp.;
• baking powder - 1 teaspoon;
• salt - 1 teaspoon;
• butter - 220 g;
• sugar - 2 tbsp.;
• eggs - 2 pcs.;
• cottage cheese - 500 g;
• lemon juice - 3 tbsp. spoons;
• zest of 1 lemon.

Cooking

Mix sifted flour with baking powder and salt. Separately, beat the soft butter with sugar until white, about 3 minutes, then begin to gradually beat in 1 egg at a time, until completely mixed and add the cottage cheese. We supplement the dough with lemon juice and zest for taste. Cookies from curd dough baked for 15-20 minutes at 180°C.

Beer dough for cookies

Ingredients:

• butter - 1 tbsp.;
• beer (chocolate stout) - 1/2 tbsp.;
• brown sugar - 1 1/4 tbsp.;
• coffee (powder) - 1/2 teaspoon;
• soda - 1 teaspoon;
• salt - 1 teaspoon;
• flour - 2 1/4 tbsp.;
• chocolate chips - 1 1/2 tbsp.

Cooking

Pour the beer into a saucepan and put on the slowest possible fire. After 30-50 minutes of boiling, the contents of the saucepan should be about 2 tablespoons.

Mix soda with sifted flour and salt. Beat the butter with sugar and coffee in a separate bowl until an airy mass forms. We drive eggs into the oil mixture, and when the eggs are completely mixed, we begin to gradually add flour. Adding chocolate chips(optional).

Bake cookies at 180°C for 6-8 minutes.

How to make chocolate cookie dough?

Ingredients:

Cooking

Place diced butter and dark chocolate on water bath and melt until smooth. Let the mixture cool for 10 minutes. In the meantime, beat the eggs with sugar until smooth, add warm chocolate, vanilla and sifted flour to the egg mixture. We supplement the dough with chopped nuts and chocolate pieces. Cookies from such a dough are baked on a baking sheet covered with parchment for 10 minutes in an oven preheated to 180 ° C.

You can dilute the dough for such a treat with various additives: dried fruits, different types chocolate and sweets, fragrant spices. Enjoy your meal!