Shortbread Cookies with Margarine and Sour Cream
by Editorial Staff
Simple but delicious shortcrust pastry biscuits with margarine and sour cream.
Cook: 45 minutes
Ingredients
- Margarine – 200 g
- Sour cream – 80 g (3-4 tablespoons)
- Eggs – 2 pcs.
- Flour – 400-450 g (3 cups)
- Sugar – 1-1.5 cups (to taste)
- Soda – 1 teaspoon
- Powdered sugar (optional) – to taste
Directions
- Add sugar to the eggs in a deep bowl.
- Beat eggs with sugar well using a mixer.
- Grate margarine and add to the egg mixture.
- Mix and add sour cream. Add soda and sifted flour (not all, little by little). Knead the dough thoroughly, it should turn out to be soft and elastic.
- Roll out the dough into a layer 0.5 cm thick.
- Cut out cookies with a mold, round or curly. Sprinkle a baking sheet with flour and lay out the blanks.
We bake shortbread cookies in a preheated oven at 180 degrees for 15 minutes.
After the cookies are baked, turn off the oven and let it stand for another 5 minutes. Then we take it out of the oven. - Cooled cookies can be folded into a bag, add powdered sugar and mix gently (or sprinkle with powdered sugar through a strainer).
Bon Appetit!
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