Time:
Complexity: easily
Quantity: 40 pcs.

Shortbread cookies made with a syringe are especially delicious, crisp, and melting, thanks to the special soft shortbread dough mixed into them. Besides their superb texture, these cookies also have a beautiful appearance. You can change the nozzles on the syringe and pipe the dough into different shapes, or use a pastry bag with a decorative tip.

Ingredients:

• 1 and 1/4 cups (290 g) butter, room temperature
• 1 cup icing sugar, sifted
• 1.5 tsp vanilla paste
• 1.5 cups of flour
• 1/3 cup cornstarch
• 1/4 teaspoon salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, powdered sugar, vanilla paste, premium flour, starch

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Preparation:

Step 1
• Preheat oven to 160°C and line 2 baking sheets with baking paper.
Step 2
• Beat the butter and powdered sugar until light and fluffy, about 3 minutes. Stir in the vanilla bean paste. When mixing shortcrust pastry, it's crucial to thoroughly beat the butter and sugar. This will ensure the cookies hold their shape and turn out melt-in-your-mouth.
Step 3
• In a separate bowl, sift the flour, cornstarch, and salt and add to the butter, mixing until smooth and soft. Transfer the dough to a pastry bag fitted with a star tip (or a cookie press). Press out 4-cm-diameter cookies onto the prepared baking sheets, spacing them 2 cm apart.
Step 4
• If you want flatter cookies, bake them immediately. To ensure they hold their shape, refrigerate them for 15 minutes before baking. Bake for 20-25 minutes, until the cookies are lightly browned on the bottom. Cool them on the baking sheets and store in an airtight container.
  
  The cookies can be stored for up to a week.
  
  Exit: 40 pieces

Votes: 7

Author of the recipe - Anna Olson is a pastry chef and television host.