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

  1. Add sugar to the eggs in a deep bowl.
  2. Beat eggs with sugar well using a mixer.
  3. Grate margarine and add to the egg mixture.
  4. 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.
  5. Roll out the dough into a layer 0.5 cm thick.
  6. 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.
  7. 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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