Sugar cookies

Cookies 759 Last Update: Jul 18, 2021 Created: Jul 18, 2021 0 0 0
Sugar cookies
  • Serves: 18 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy
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There are such types of cookies, which are perceived in my family as seeds - it is impossible to come off until you swallow a whole mountain. As a rule, all variants of shortbread sugar cookies are perfect for this role, a simple recipe for which was somehow given to me by my friend from the United States, who knew how to cook whole works of art from literally any products lying in the refrigerator. The most delicate structure, excellent aroma and amazingly enticing taste make this product incredibly attractive for young families who cannot afford expensive ingredients or long standing in the kitchen. Today I decided to write for you "the very" recipe for a very tasty cookie called "Sugar" in accordance with GOST, so that you can click it in the evenings, like real seeds.

Ingredients

Directions

  1. Remove the butter from the refrigerator.
  2. Then cut it into pieces (or grate it).
  3. Leave the butter at room temperature until it melts.
  4. We keep the milk in the refrigerator before cooking.
  5. Stir the flour with salt and sift through a sieve about three to four times.
  6. Important! The recipe for sugar cookies is standard, so if you have a desire, you can prepare some interesting flavor for adding to the dough at this stage. First of all, we are talking about citrus zest or nut dust - grate the first on a fine grater, and make the second with a coffee grinder.
  7. Dough
  8. Put the butter in a deep bowl or blender bowl.
  9. Fill with granulated sugar, beat at the highest speed.
  10. Bakery products
  11. Without turning off the device, add vanilla sugar to the mass.
  12. Leave to beat for another 2 or 3 minutes until a fluffy and strong foam appears.
  13. While the process is going on, beat the egg separately with a whisk, add milk to it.
  14. Then pour in half of the egg-milk mixture to the sugar-cream mixture, without turning off the blender.
  15. Assembly
  16. Pour in one third of the flour sifted with salt and the zest with nuts (optional).
  17. After that, pour the rest of the egg mixture into the dough and add the second third of the flour.
  18. Once the mass is well mixed, turn off the blender.
  19. Manually mix the remaining flour into the dough, making sure that there are no lumps in the mass.
  20. We wrap the dough in plastic wrap and put it in the refrigerator for an hour or even an hour and a half.
  21. Did you know? The time for proving the dough can be shortened by alternately placing it in the regular section of the refrigerator and in the freezer for half an hour. Just try not to freeze the dough into a stone, as in this case you will have to wait a very long time for the prepared mass to defrost naturally.
  22. We line the baking sheet with baking paper, carefully cut the edges with scissors.
  23. After an hour or two, spread the dough on a floured table.
  24. We take a rolling pin and roll out the entire mass into one large layer no more than 4 mm thick.
  25. Using a glass or a mold, cut out cookies from the layer, roll the rest of the dough into a lump.
  26. We transfer the blanks to a prepared baking sheet, lightly sprinkle with flour.
  27. We make a new layer from the remaining dough, cut out the figures in the same way and transfer them to a baking sheet.
  28. We continue this process until the dough is finished.
  29. Important! It will not be superfluous to mention that the figures can be both simple unpretentious shapes and complex ones made with the help of special tools. I myself recommend showing your imagination during this exciting process, as well as trying to make double crunchy cookies with a layer of jam, condensed milk or jam - you don't have to make all the cookies the same!
  30. We set the oven to heat up to 190 degrees.
  31. We place the baking sheet with the blanks on the uppermost wire rack and be sure to close the oven door.
  32. After 10 minutes, we visually check our cookies for readiness.
  33. In addition, you can take a few things for a sample, so as not to burn yourself.
  34. If the products are ready, carefully remove the baking sheet from the oven and immediately transfer the cookies to the dish.
  35. Sprinkle the finished baked goods with a small amount of powdered sugar or confectionery powder.

Sugar cookies



  • Serves: 18 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy

There are such types of cookies, which are perceived in my family as seeds - it is impossible to come off until you swallow a whole mountain. As a rule, all variants of shortbread sugar cookies are perfect for this role, a simple recipe for which was somehow given to me by my friend from the United States, who knew how to cook whole works of art from literally any products lying in the refrigerator. The most delicate structure, excellent aroma and amazingly enticing taste make this product incredibly attractive for young families who cannot afford expensive ingredients or long standing in the kitchen. Today I decided to write for you "the very" recipe for a very tasty cookie called "Sugar" in accordance with GOST, so that you can click it in the evenings, like real seeds.

Ingredients

Directions

  1. Remove the butter from the refrigerator.
  2. Then cut it into pieces (or grate it).
  3. Leave the butter at room temperature until it melts.
  4. We keep the milk in the refrigerator before cooking.
  5. Stir the flour with salt and sift through a sieve about three to four times.
  6. Important! The recipe for sugar cookies is standard, so if you have a desire, you can prepare some interesting flavor for adding to the dough at this stage. First of all, we are talking about citrus zest or nut dust - grate the first on a fine grater, and make the second with a coffee grinder.
  7. Dough
  8. Put the butter in a deep bowl or blender bowl.
  9. Fill with granulated sugar, beat at the highest speed.
  10. Bakery products
  11. Without turning off the device, add vanilla sugar to the mass.
  12. Leave to beat for another 2 or 3 minutes until a fluffy and strong foam appears.
  13. While the process is going on, beat the egg separately with a whisk, add milk to it.
  14. Then pour in half of the egg-milk mixture to the sugar-cream mixture, without turning off the blender.
  15. Assembly
  16. Pour in one third of the flour sifted with salt and the zest with nuts (optional).
  17. After that, pour the rest of the egg mixture into the dough and add the second third of the flour.
  18. Once the mass is well mixed, turn off the blender.
  19. Manually mix the remaining flour into the dough, making sure that there are no lumps in the mass.
  20. We wrap the dough in plastic wrap and put it in the refrigerator for an hour or even an hour and a half.
  21. Did you know? The time for proving the dough can be shortened by alternately placing it in the regular section of the refrigerator and in the freezer for half an hour. Just try not to freeze the dough into a stone, as in this case you will have to wait a very long time for the prepared mass to defrost naturally.
  22. We line the baking sheet with baking paper, carefully cut the edges with scissors.
  23. After an hour or two, spread the dough on a floured table.
  24. We take a rolling pin and roll out the entire mass into one large layer no more than 4 mm thick.
  25. Using a glass or a mold, cut out cookies from the layer, roll the rest of the dough into a lump.
  26. We transfer the blanks to a prepared baking sheet, lightly sprinkle with flour.
  27. We make a new layer from the remaining dough, cut out the figures in the same way and transfer them to a baking sheet.
  28. We continue this process until the dough is finished.
  29. Important! It will not be superfluous to mention that the figures can be both simple unpretentious shapes and complex ones made with the help of special tools. I myself recommend showing your imagination during this exciting process, as well as trying to make double crunchy cookies with a layer of jam, condensed milk or jam - you don't have to make all the cookies the same!
  30. We set the oven to heat up to 190 degrees.
  31. We place the baking sheet with the blanks on the uppermost wire rack and be sure to close the oven door.
  32. After 10 minutes, we visually check our cookies for readiness.
  33. In addition, you can take a few things for a sample, so as not to burn yourself.
  34. If the products are ready, carefully remove the baking sheet from the oven and immediately transfer the cookies to the dish.
  35. Sprinkle the finished baked goods with a small amount of powdered sugar or confectionery powder.

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