Easy margarine cookie dough

From the detailed description in the article, you will learn how to make a tender shortbread dough for crumbly margarine cookies. Preparation of the dough does not take much time (about a quarter of an hour), the set of products is the most affordable and simple. Check out the step-by-step recipe with photos and clear explanations, use the helpful tips and tricks of the hostess, quickly and easily make shortbread dough for homemade cookies.

Ingredients

• Wheat flour 250 g
• Creamy margarine 125 g
• Granulated sugar 4 tbsp. l.
• Vanilla sugar 8 g
• Chicken egg, medium size 1 PC.
• Potato starch 1 tbsp. l.
• Table salt 13 / h. L.
• Drinking water, cold 40 ml

Directions

1. Sift 250 grams of wheat flour (premium grade) through a sieve into a deep bowl. Creamy margarine, well cooled in the refrigerator, in the amount of 125 grams, cut into small cubes (with a side of about 1.5-2 cm). Transfer the chopped margarine to the flour bowl.
2. With cold hands (hold your hands in cold water for a few minutes), quickly grind the margarine with flour into butter crumbs. To prepare shortcrust pastry according to this recipe, it is better to take high-quality butter margarine, you can replace it with butter. To make the dough more tender, you can add baking powder or baking soda quenched with vinegar or citric acid (these components are not in the list of ingredients).
3. Add 4 tablespoons of granulated sugar to a bowl, preferably fine sugar. Pour 8 grams of vanilla sugar into the mixture, instead of which you can use vanilla (pinch) or vanilla essence (2-3 grams). Stir the flour mixture well. If desired, add cocoa, lemon zest, chopped nuts to the dough.
4. Make a depression in the center of the mixture, break one medium-sized chicken egg into it. Add 40 ml of cold drinking water (the lower the water temperature, the better for the dough). Stir with a cooking spatula, tablespoon, or fork.
5. Put the mixture on a work surface (countertop, silicone or plastic cooking mat), quickly (with cold hands) knead the shortbread dough, collect it into a ball. From such a dough, you can immediately form blanks for cookies (24 pieces are obtained) or wrap the dough with cling film and put on hold in the refrigerator for 1.5-2 hours. You can form blanks for cookies (each weighing about 20 grams), transfer them to a plate or tray, refrigerate in the refrigerator for 20-30 minutes. After aging, confectionery products from such a shortcrust pastry are more tasty and crumbly.