Kurabye cookies

An excellent option for morning tea, when there is no time for fiddling in the kitchen, the famous Kurabye cookies, which are not only very tasty and tender, but also moderately nutritious, giving a feeling of pleasant satiety, can be an excellent option for you. It is not at all necessary to run in the old fashioned way to the store, since there you most likely will not find the "very" classic product that we enjoyed in childhood with a glass of milk. To recreate this taste, join me, because today I will make simple, quick and tasty Kurabye cookies according to my grandmother's recipe (the recipe is given below), preserved from the times when people created real masterpieces without even having bits of the kitchen equipment that is available to us now. So let's get started.

Ingredients

• Powdered sugar 100 g
• Butter 100 g
• Wheat flour 200 g
• Egg white 1 PC.
• Creamy margarine 25 g
• Jam or preserves 50 g
• Vanilla sugar 10 g

Directions

1. We isolate the protein from the egg and put it in the freezer 5 minutes before the start of the dough preparation.
2. Cut the butter into pieces and, conversely, place in a warm place to melt.
3. Mix vanillin with flour and sift the dry mixture through a medium sieve.
4. Grind jam or preserves in a blender and pour into a small bowl.
5. Did you know? If you come across a rather thick jam, try to grind it to a liquid-pasty state. On the contrary, if your jam is flowing from a spoon in intermittent streams, it is better to add a teaspoon of starch to it so that it hardens better during baking.
6. Pour the icing sugar into a deep bowl, add the butter
7. Stir with a whisk, then begin beating with a blender at medium speed.
8. After a minute, add ice-cold egg white there.
9. Beat for another minute or two, then add a third of the sifted flour
10. Continue whisking at the slowest speed.
11. As soon as the mass began to look more or less homogeneous, add another third of the flour.
12. Remove the blender, add the last remaining flour and knead a soft, slightly crumbly dough.
13. Rinse the baking sheet thoroughly in water, wipe dry with towels.
14. Then we line it with baking paper, cut off or wrap the edges.
15. Oil the paper on top with butter margarine or butter.
16. We arm ourselves with a pastry bag, completely fill it with dough.
17. We put small portions of dough on a baking sheet, remembering to leave gaps of about 2 cm between them.
18. Lightly press the center of each blank with your finger and add a drop of jam to the resulting niche.
19. Let the products stand for about 5 minutes at room temperature, preferably without drafts.
20. We set the oven to warm up to 190-200 degrees .
21. Place the prepared baking sheet with the blanks inside on a high wire rack.
22. We bake the products for about 15 minutes, then carefully take out one cookie and taste it for readiness.
23. If it is still raw, extend the baking time by another 5-15 minutes. Once the cookies are baked, remove the baking sheet from the oven. Let it cool, then transfer it to a spacious serving dish.