Kitchen appliances and utensils: blender, dough food processor, refrigerator, baking sheet, parchment paper, filling bowl, bowl, knife, cling film, teaspoon.
Ingredients
| Ingredient | Required amount |
| Butter | 150 g |
| Powdered sugar | 150 g |
| First grade flour | 300 g |
| Egg yolk | 4 things. |
| Raisins | 85 g |
| Baking powder | 1 tsp |
| Walnut | 85 g |
Step cooking
- The first thing we need to steam raisins. To do this, pour it with boiling water for 15 minutes, then dry it on a paper towel. Using a blender, grind raisins and walnuts. Do not overdo it with grinding, the mass should turn out to be slightly viscous so that it does not fall out of the cookie.
- In the recipe for kneading dough, we use a food processor and choose a nozzle with the letter “K” for shortbread cookies. If you don’t have a combine, do not despair, you can mix the dough manually or use a mixer for this. In a mixing bowl, put 150 g of butter at room temperature and add 150 g of powdered sugar. Mix thoroughly. Gradually add the egg yolks one at a time, continue to mix.
- In a separate bowl, mix 250 g of flour and 1 tsp. baking powder (50 g left in order to sprinkle on the surface for processing dough) and add to the batch. The thicker the dough becomes, the slower it is necessary to mix it.
- We process the table with the rest of the flour and lay out the tender and soft dough. In this recipe, in order to achieve such tenderness of the dough, it is necessary to use powdered sugar, do not change it to sugar. Powdered sugar is sold at any grocery store, and if you so desire, you can simply grind sugar in a coffee grinder.
- Roll out the dough into a thin rectangular layer. Handle the surface well, as the dough may stick.
- Proceed to the filling. Gently spread the first line with a teaspoon along the entire test, the rest of the filling is distributed in random order. The main thing is to do it evenly over the entire surface.
- After that, carefully turn the layer into a roll. Perhaps in some places the dough will be very thin and may tear slightly - do not worry, it will still go to the refrigerator, and after freezing it will not be noticeable. We pinch the edges well.
- We divide the resulting roll into two parts with a kitchen knife and tightly wrap them in cling film, twist the edges and send them to the freezer for 30 minutes.
- Preheat the oven to 200 degrees, cover the baking sheet with parchment paper. After time, we take out the frozen dough, cut it into cookies about 7 mm thick.
- We spread the cookies on a baking sheet at a distance of 1.5-2 cm from each other.
- We put the baking sheet in the oven to the middle level, bake for 20 minutes.
It should turn out to be very tender, shortbread, crumbly cookies, which, thanks to its filling, simply melt in your mouth.
Video recipe
We suggest watching a step-by-step video recipe for making cookies on yolks so that you can see how quickly and easily you can make a delicious dessert that will appeal to the whole family.
In this recipe, we became more familiar with the technique of making cookies on egg yolks and learned how to cook crisp, shortbread cookies that melt in your mouth.We figured out the intricacies and tricks of making this dessert and appreciated it. If you still know recipes for making shortbread cookies or would like to share your impressions of this recipe - write your results and observations in the comments, we will be grateful! Enjoy your meal!
Other cookie recipes
Enjoy reading!
Loading...