Cooking process
Shortbread cookies with nuts are the easiest cookie option for tea, as for me. According to this recipe, you can cook a different biscuit every time, if you use other nuts. You can, of course, nuts just add to the dough, but I love the cookie option when the nuts are on top.
In order for the cookie to turn out to be really sandy and melting in the mouth, the butter should be softened beforehand, taking it out of the refrigerator and leaving it for half an hour at room temperature. In addition, we will also shorten the time for preparing cookies.
Prepare all the products on the list. Nuts can be used any, I’ll bake a cookie with peanuts, which should be finely chopped. I was lucky, we already sell ready-made nut crumbs in supermarkets.
In a bowl, lay a softened (not melted !!) butter, add sugar powder, you can use sugar instead of powdered sugar.
With a fork, stir well sugar powder with butter.
We drive into the bowl one chicken egg.
We mix all the ingredients. Add the salt and baking powder for the dough.
At the very end, add flour in small portions and mix the dough.
A bowl with a ready test is covered with a film and put in the refrigerator for 20-30 minutes.
Nuts crushed into a crumb. Put them in a piano, add a single egg protein.
Gently mix the nuts with the protein.
From the test roll balls of the size of a walnut.
Lay the balls on a baking sheet covered with baking paper. I have a quality baking dish, nothing sticks to it, so I did not do it.
IMPORTANT: leave a little more distance between the cookies, they will increase in size during the baking process, I wanted all the biscuits to be placed on one baking tray, and they were very close to each other.
Slightly flatten each ball of dough and with a teaspoon spread the entire nut-protein mixture on top of each biscuit.
We send the baking tray with the cookie to the oven heated to 170 degrees C for 15-20 minutes.
The finished shortbread cookie with peanuts is taken from the oven and let it cool down for about 7-10 minutes, right on the baking sheet.
A gentle shortbread cookie with nuts melts in your mouth!
Have a nice tea!
Shortbread cookies with nuts
If you, like me, are not a great culinary expert, but to tea you want a delicious pastry with nuts, cook it according to this recipe. Quickly, simply, delicious!
Ingredients
Flour 250 gr
Butter – 125 g
Sugar powder – 100 g
Egg of chicken – 1 pc.
Egg white – 1 pc.
Baking powder for dough – 1 tsp.
Nuts (peanuts) – 50 g
Salt – 1 pinch
Cooking process
Shortbread cookies with nuts are the easiest cookie option for tea, as for me. According to this recipe, you can cook a different biscuit every time, if you use other nuts. You can, of course, nuts just add to the dough, but I love the cookie option when the nuts are on top.
In order for the cookie to turn out to be really sandy and melting in the mouth, the butter should be softened beforehand, taking it out of the refrigerator and leaving it for half an hour at room temperature. In addition, we will also shorten the time for preparing cookies.
Prepare all the products on the list. Nuts can be used any, I’ll bake a cookie with peanuts, which should be finely chopped. I was lucky, we already sell ready-made nut crumbs in supermarkets.
In a bowl, lay a softened (not melted !!) butter, add sugar powder, you can use sugar instead of powdered sugar.
With a fork, stir well sugar powder with butter.
We drive into the bowl one chicken egg.
We mix all the ingredients. Add the salt and baking powder for the dough.
At the very end, add flour in small portions and mix the dough.
A bowl with a ready test is covered with a film and put in the refrigerator for 20-30 minutes.
Nuts crushed into a crumb. Put them in a piano, add a single egg protein.
Gently mix the nuts with the protein.
From the test roll balls of the size of a walnut.
Lay the balls on a baking sheet covered with baking paper. I have a quality baking dish, nothing sticks to it, so I did not do it.
IMPORTANT: leave a little more distance between the cookies, they will increase in size during the baking process, I wanted all the biscuits to be placed on one baking tray, and they were very close to each other.
Slightly flatten each ball of dough and with a teaspoon spread the entire nut-protein mixture on top of each biscuit.
We send the baking tray with the cookie to the oven heated to 170 degrees C for 15-20 minutes.
The finished shortbread cookie with peanuts is taken from the oven and let it cool down for about 7-10 minutes, right on the baking sheet.
A gentle shortbread cookie with nuts melts in your mouth!
Have a nice tea!