Kitchen appliances and utensils: scales (kitchen), deep plates, bowls, tablespoon, teaspoon, grater, knife, sieve, rolling pin, baking dish, parchment, whisk.
Ingredients
| butter | 185 g |
| baking powder | 1 tsp |
| sour cream | 120 g |
| Wheat flour | 260 g |
| salt | pinch |
| powdered sugar | 3 tbsp. l |
| sugar | 100 g |
| chicken eggs | 4 things. |
| lemon juice | 100-150 ml (2-3 lemons) |
| lemon zest | with 1 citrus |
| corn starch | 2-3 tbsp. l |
Step cooking
- Remove 185 g of butter from the refrigerator in advance so that it is soft when preparing the dessert. Add 125 g of softened butter to a deep bowl and mix with 3 tbsp. l powdered sugar (can be replaced with granulated sugar). Stir the oil mixture with a whisk until it becomes homogeneous and white.
- Next, add 120 g of sour cream to these products (fat content does not matter).
- In a separate bowl, mix 260 g of wheat flour and 1 tsp. baking powder, then sift the dry ingredients into a bowl of butter and sour cream.
- Mix the dough well so that the mass becomes homogeneous, and put it in a plastic bag in the refrigerator for 20-30 minutes, then the balls will form much easier.
- While the dough is cooling in the refrigerator, you can start cooking lemon Kurd, which will act as a filling in this cookie.
- In a separate deep container, beat 2 whole cold eggs and 2 yolks (the remaining proteins will not be needed). Then add the zest of the 1st lemon, grated on a fine grater to the eggs. Next to this mixture add 100 g of granulated sugar and 2-3 tbsp. l corn starch. Squeeze 115 ml of lemon juice into a separate plate, make sure that there are no seeds in it. Then pour lemon juice into eggs and sugar, mix. Put this liquid on a fire and heat, stirring constantly, no need to bring to a boil. When your lemon cream is ready, it will become thick. Pour it into a separate container so that it cools down.
- Take the dough out of the refrigerator and pinch off a small piece the size of a walnut, form a ball out of it, and then roll it out a little using a rolling pin.
- Inside, put a small amount of lemon filling, connect the edges, form a ball and lay on a baking sheet covered with parchment paper, seam down.
- Thus, mold cookies from the entire remaining dough, laying it at a distance of 1.5-2 cm from each other.
- Heat the oven to 160 degrees, and then bake cookies in it for 20 minutes. Readiness can be checked with a toothpick, it should come out absolutely dry.
- Sprinkle the cooled cookies with powdered sugar and serve with tea or milk.
Video recipe
After watching this video recipe, you can more accurately understand all the stages of preparing a test for shortbread cookies. The author will show and comment on the entire cooking process in great detail.
Dear readers, did you like the recipe for such cookies with lemon filling? Will you try to cook it at home? How often do you spoil yourself with various pastries and homemade desserts? Share your shortbread cookie recipes with various fillings inside.
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