Whip up shortbread cookies

You can quickly whip up shortbread cookies every day, because they are so easy to prepare and affordable in terms of ingredients. Would you like to complicate it a little? You are welcome! Add 50 grams of chopped walnuts, a teaspoon of lemon zest or a tablespoon of cocoa powder to the dough. The most accurate ones may not break the cookies, as we did, but immediately after they are ready to cut the layer with a sharp knife into even rhombuses or squares. Such shortbread cookies can be served with tea or coffee, supplemented with jam, as well as chocolate or nut spread.

Ingredients

• butter - 120 g
• flour - 250 g + a little more for rolling out the dough
• semolina - 100 g
• salt - 1/4 tsp
• baking powder - 1 tsp.
• sugar - 120-150 g
• egg - 1 pc.

Directions

1. Quickly make a shortbread dough. To do this, cut the butter into small cubes and place in a large bowl. Leave at room temperature for 30 minutes.
2. Pour flour into a large bowl. Add semolina, salt and baking powder. Stir with a fork or whisk. Heat the oven to 180 ° C.
3. Beat soft butter for shortcrust pastry with a mixer. Gradually, without stopping whipping, add sugar. The result should be a lush, light mass of uniform consistency.
4. Add the egg and beat again. Add the resulting egg-oil mixture to the flour mixture and mix thoroughly. The dough for shortbread cookies is quickly ready.
5. Put the cookie dough on a flour-dusted table and roll it into a 7-8 mm thick layer. Transfer it to a baking sheet lined with baking paper.
6. Place a baking sheet with a layer of dough in the oven for 20-25 minutes. Let cool completely. Break the layer into pieces of any size. Quick shortbread cookies can be sprinkled with icing sugar.