Easter shortbread cookies
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 16
These delicate shortbread cookies can be made on weekdays or for Easter Sunday. The recipe is very simple and they cook quickly. The filling can be varied to suit your preferences, whether it's nuts, dried fruit, candied fruit, or chocolate chips. But even without the filling, the pastry is incredibly delicious. These elegant, crumbly Easter cookies are sure to be the highlight of your festive table this Easter.
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Egg yolk2 pcs
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Flour180 G
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Powdered sugar100 G
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Butter100 G
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Cornstarch20 G
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Baking powder1 tsp
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Saltto taste
Beat soft butter until smooth, about 1–2 minutes.
Gradually add powdered sugar or finely crystallized sugar to the butter, whisking.
Add the yolks with a pinch of salt. Beat.
Sift the cornstarch and baking powder into the flour. Mix. Gradually fold the dry ingredients into the egg-cream mixture. Mix with a spatula.
Form the finished dough into a ball. Wrap in cling film. Refrigerate for 30 minutes.
After half an hour, remove the dough from the refrigerator and transfer it to a work surface. Roll out the dough, covering it with plastic wrap, to a thickness of 0.5 cm.
Using a stencil or a regular sharp knife and a handy tool, cut out cookie shapes from the rolled out dough.
Line a baking sheet with parchment paper. Place the cookies on it. Bake in a preheated oven at 200–220 degrees Celsius until done.
Decorate the cooled cookies with chocolate and regular icing, creating a pattern in the form of willow branches.
- 15 min
- 328.2 kcal
- 220
- 3 hours
- 203 kcal
- 418
- 1 hour 20 minutes
- 203 kcal
- 255
- 4 hours 30 minutes
- 341.3 kcal
- 1092
- 24 hours 30 minutes
- 157 kcal
- 355
- 2 hours
- 232 kcal
- 254
- 5 min
- 641.4 kcal
- 240
- 10 min
- 0 kcal
- 222