Cookies are a welcome treat for those with a sweet tooth of all ages, especially if made at home and with love. Homemade baked goods not only saturate, but also pacify the body and soul with its generous aroma, giving a feeling of comfort and care. At the same time, it is not necessary to spend several hours on its preparation, it is enough to know the recipes for cookies in a hurry.
Whipped up shortbread cookie
Ingredients:
- 2, 5 tbsp. flour;
- 200 g of butter;
- 2 chicken yolks;
- 5 tbsp. icing sugar.
In an effort to speed up the process, do not melt the butter in the microwave, otherwise the dough will be very greasy. It is undesirable to replace powdered sugar with sand, it will not dissolve and it will be unpleasant to grind on your teeth.
Soften butter at room temperature. Blend it quickly with flour in a blender or mixer until crumbled. Pour egg yolks into this mass, add powdered sugar and knead everything thoroughly until smooth. The shortbread dough should be soft and very pliable. Roll it into a cake and cut into cubes or diamonds, or cut out the cookies using special cutters.
Preheat oven to 180oC. Place the cookies on a baking sheet lined with baking paper. Bake it for 15 minutes, then cool slightly, carefully separate from the parchment using a sharp knife, and place the dessert on a platter. Pour melted chocolate, jam, or a delicious icing over it, if desired.
A quick recipe for flourless oatmeal cookies
Ingredients:
- 1 tbsp. oatmeal;
- 1 chicken egg;
- 100 g margarine or butter;
- 3 tbsp. Sahara;
- 1 tsp vanilla sugar;
- 40 g of nuts (hazelnuts, peanuts, almonds);
- 1, 5 tsp bread crumbs;
- 30 g of dried apricots.
Remove the margarine or butter half an hour before cooking. Dry the oatmeal in a dry skillet at the lowest temperature. Stir constantly to avoid burning. Allow the flakes to cool, transfer to a plastic bag, and roll over it with a rolling pin to turn the contents into flour. Crush the nuts until finely crumbled.
Thin biscuits are crumbly and dry, thick biscuits are crispy on the outside and soft on the inside. Shape products based on your preferences.
Separate the white and yolk of the egg, put the first in the refrigerator, mash the second with two types of sugar and softened margarine. Combine the egg and butter mixture with the flakes, nuts and breadcrumbs, add the chilled egg whites to the froth and mix well. Divide the dough into small equal parts, roll them in the palms of your hands, press and place on a baking sheet covered with heat-resistant paper or oiled with vegetable oil. Decorate each piece with a piece of dried apricot and cook in the oven at 180oC for 15-20 minutes depending on the thickness of the cookies.
