Shortbread Cookies with Margarine and Sour Cream

by Editorial Staff

Simple but delicious shortcrust pastry biscuits with margarine and sour cream.

Summary

Cook Time	45 minutes
Total Time	45 minutes
Course	Dessert

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

Shortbread Cookies with Margarine and Sour Cream

Instructions

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.