Patterned vanilla cookies on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/uzorchatoe-vanilnoe-pechene/Notes on ingredients:

      Butter. For shortcrust pastry, use butter with a fat content of 80% or higher. It should be at room temperature, soft but not melted before whipping.

      Sugar. Use regular white sugar. The finer it is, the better. Alternatively, you can replace it with powdered sugar – it will give a more delicate texture.

      Eggs. This recipe uses a whole egg. The calculation is based on size C-1 or M, weight without the shell – 50-55 g. If you want a more crumbly texture for the cookies, replace the whole egg with an equivalent weight of yolks (an average yolk weighs 18-20 g).

      Flour. The recipe is based on regular high-grade flour with about 10% protein. You can use cake flour – it is weaker, with 8-9% protein.

      Vanilla sugar. You can add vanilla flavor not only with sugar but also with vanillin (a pinch will be enough) or vanilla essence (1/2 tsp).

      Let's move on to cooking.

      Beat the butter with regular and vanilla sugar until creamy. The sugar will not completely dissolve, which is normal.

      Add salt and the egg, and beat again.

      Gradually add the sifted flour with baking powder and knead a soft, pliable dough.

      Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Place in the refrigerator for 30-40 minutes.

      Remove the chilled dough from the wrap and roll it out with a regular rolling pin to a thickness of 6-7 mm.

      Then roll it with a patterned rolling pin, previously greased with vegetable oil. Keep in mind that the dough should be cold enough; otherwise, it is likely to get stuck in the grooves of the rolling pin.

      Cut into individual cookies. I do this with a wavy knife. Alternatively, you can cut out shapes with cookie cutters.

      Transfer the dough to a lined baking sheet.

      Send it to a preheated oven at 180 °C and bake until golden edges, about 12-15 minutes.

      Repeat with the remaining dough.

      The finished cookies store well in a tightly closed container for about a couple of weeks.

      Enjoy your tea time!



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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