Shortbread Truffles with Cognac
by Editorial Staff
Cookies “Truffles” are easy to prepare. We knead shortbread dough from butter, yolks, sugar and flour, with the addition of cognac. We form cookies in the form of a cone and bake in the oven. Sprinkle the finished cookies with a mixture of cocoa powder and powdered sugar – and you can enjoy!
Servings: 6
Cook: 2 hours 15 minutes (your 35 minutes)
Ingredients
- Butter (softened) – 180 g
- Yolks – 3 pcs.
- Sugar – 200 g
- Flour – 300 g (2 cups of 250 ml)
- Cognac – 1 tbsp
- Cocoa powder – 4 tbsp
- Powdered sugar – 4 tbsp
Directions
- We prepare the necessary products.
We take out the butter and eggs from the refrigerator in advance so that they warm to room temperature.
- Separate the yolks into a bowl (whites are not needed). Add sugar. Rub the yolks with sugar with a spoon until white.
- Add softened butter to the flour and grind it into crumbs with your hands.
- Pour brandy into a bowl with yolks grated with sugar and pour in the butter-flour mixture.
- We knead the dough. The dough should be elastic, but not too soft. Place the dough in the refrigerator for 1 hour.
- We take out the dough from the refrigerator and divide it into several pieces of such a size that it is convenient to work with.
We form sausages with a thickness of 2-3 cm from the dough. We return the part of the dough that we are not working with at the moment to the refrigerator.
Cut the dough sausage into identical pieces 2-3 cm long and form cones.
- Cover the baking sheet with baking paper.
Put the finished cone blanks on a baking sheet and place them in the refrigerator while we form the next batch.
Preheat the oven to 200-210 degrees.
Place the filled baking sheet in a preheated oven. We bake cookies for 10 minutes at 200-210 degrees, then reduce the temperature to 180 degrees. We bake the cookies until tender, another 7-10 minutes. - Mix cocoa powder with icing sugar.
Roll warm cookies in this mixture.
Beautiful and tasty shortbread Truffles with cognac are ready. Enjoy your tea!
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