Kurabier cookies

The recipe for Kurabier cookies includes the following products: wheat flour, butter (fat content of at least 72%), sugar powder, vanilla sugar (optional), egg white, as well as any thick fruit or berry jam (jam).

Since the preparation of sand dough for cookies Kurabier will not need much time, we immediately turn on the oven to heat up 230 degrees. In the container in which you will prepare the dough, we put the butter (200 grams). It should be soft (not melted, namely soft) — take out in advance from the refrigerator and let me warm up on the table.

Beat the butter with a mixer for 2-4 minutes so that it becomes smooth and white. Then we pour 80 grams of powdered sugar (it is not necessary to buy it — at home you can grind granulated sugar in a coffee grinder) and beat all together for a couple of minutes at high speed.

When sugar powder is completely dissolved with oil, add 60 grams of egg proteins (these are 2 medium -sized eggs — about 50 grams each) and a tablespoon of vanilla sugar (if you like).

Beat all together again at high speed for about 4-5 minutes, until the mass becomes smooth and completely homogeneous. The first 1-3 minutes, the mixture will look rather komkut (grains), but will gradually turn into a single whole.

It's time to add sifted wheat flour. It is important not to make a mistake with the quantity, since not only the consistency of the sand dough depends on this, but, as a result, the appearance and texture of the finished cookies of Kurabier. In addition, if you add too much flour, you simply cannot put the dough from the confectionery bag. I advise you to start with 250 grams and, as you knead, adjust the amount of flour. In my case, it took exactly 300 grams, but you can leave more or less — it depends on the humidity of the flour.

I knead the dough with a tablespoon, gradually adding wheat flour.

As a result, it should turn out to be not thick and not liquid — a smeared consistency. For clarity, I simply smeared a small part in the palm of my hand — it sticks slightly to my hands, while holding its shape and does not float. Remember that it is extremely important to stop at the right time and do not overdo it with flour!

The molding of the Kurabier cookie provides for a palace of sand dough using a confectionery bag. It is advisable to use an open star with 9 petals, but it is important that it be large. Otherwise, the dough will break the confectionery bag — that was how it was with me. In an unequal struggle with the test, I lost 4 bags, although they were made of rather dense polyethylene. It’s just that the nozzle was not enough, and I pressed too actively.

As a result, I decided to use the largest nozzle (I have a closed star with a diameter of 3.5 cm according to the lower basis), and also 2 bags (placed one in another). Then the matter began to argue and everything worked out for me, although the hand was tired — the sand dough is quite difficult to squeeze out.

We put the blanks on a baking sheet covered with baking paper (no need to lubricate and sprinkle!). In total, from the specified number of ingredients I got 42 blanks — just 1 standard baking sheet. Another point: when squeeze the dough for 1 blanks, help carefully tear it off from the nozzle with your fingers — it will not move away.

Now you need to make recesses in the future cookies — with the index finger, carefully make deep holes in the center of each workpiece. The deeper and more voluminous there will be a recess, the more fillings will enter it.

A completely jam or homogeneous jam can become a filling for cookies of Kurabier, but provided that they are thick. A liquid dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or jam). I used a homemade apricot jam — it is quite thick, so I did not add starch. In addition, the jam is not sugary sweet and his light sourness is remarkably shade of the sweetness of the sand dough. She planted the filling with a small paper cornet (kulechka), which can be twisted in seconds.

We prepare sand cookies in a preheated oven at 230 (220-240) degrees about 12-15 minutes until a light blush. It is not necessary to keep pastries in the oven for a long time — it should not be rosy. Be sure to follow cookies and always focus on the features of your oven!

Homemade cookies Kurabier are ready — you can call a family to drink tea. By the way, in total it turns out about 680 grams of cookies.

According to this rather simple recipe, it turns out tasty, delicate, crumbly and very tasty cookies of kurabier. Polynochka, many thanks from our entire family for this wonderful order! I hope that many hostesses will come in handy. Prepare for health, friends, and pleasant appetite!