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Sunday, January 22, 2017

Shortbread cookies recipe

January is the perfect time to bake. It is so cold outside that we crave comfort food. We at the Russian Artists Team love to share good ideas so here is a great recipe of delicate shortbread cookies made using an embossed rolling pin. You can buy a pin like this on Etsy or use your regular one if you want your cookies plain.
The recipe and photos were provided by our team member, Tetyana Otruta ( ).

Ingredients for basic recipe*:
200 gr unsalted butter, softened
150 gr powdered sugar
1 medium egg
390 gr all-purpose flour, plus more for rolling

* If you'd like to make your cookies chocolate flavored, add 30 gr. of cocoa but reduce the flour (the same amount 30 gr). Add an orange or lemon zest from 1 fruit to make them citrus flavored.

How to make them:
Beat the butter with a sugar until creamy. Add the egg and flavor, if using (orange zest or cocoa), then add a flour. The dough will be soft so wrap it in a plastic wrap and refrigerate until firm, about an hour. Roll out the dough with your regular pin 5-6mm thick, then use your embossed one. Using a floured cookie cutter, cut out the cookies and place them to a freezer for several minutes before baking them.

Preheat the oven to 375'F. Transfer the cookies to parchment paper lined baking sheets and bake for about 5 to 7 minutes.


Natalya said...

по моему это идеальное печенье

Arctida said...

Looks yummy, thanks for sharing :)

Karen said...

Just got my rolling pin! Looks Yummy cannot wait to make them!

U.S. Baker said...

Can someone please convert these measurements into standard U.S. baking measurements?

U.S. Baker said...

Can someone please convert these measurements into standard U.S. baking measurements?

SuziQ said...


200 g butter=7/8 c
150 g sugar=3/4 c
390 g flour= 3.1 c

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Phil said...

Try Google search for gram to oz or gram to cup

Tracy said...

I tried this recipe. It did not work with the 3D rolling pin.

Brownie said...

Hi, looks lovely. How many, roughly does this make? Thank you

Anonymous said...

That’s not entirely accurate. What this recipe calls for is measurements in weight. You’ll need a scale either way to complete this recipe. The problem is like rocks and feathers, a cup of sugar doesn’t weigh the same as a cup of butter. Butter is actually heavier in mass than sugar. To make this relatable, take rocks (such as pea gravel) and feathers. even though there is a cup of both (meaning they take up the same amount of space) the pea gravel is going to weigh significantly more than the feathers. Thus while one pound of rocks may indeed take up your 1 cup measuring cup. The same pound of feathers may take over your entire kitchen. I bake for a living. In the industry we have something called “the book of yields” it tells us things like how many ounces are in a cup of sugar (if you’re curious there are 7.10 ounces in one cup of sugar) but if you’re not wanting to sit and do a bunch of math, just go buy a cheap digital kitchen scale. They are around 20.00.

Jerry H said...

Thanks for the U.S. conversions, SuziQ. The conversion you listed for sugar is for granulated sugar, not powdered sugar. If using powdered sugar in the recipe, you would use 1 1/2 cups. Below is the conversion source I use based on the ingredients in a recipe.

Weight Converter for Common Ingredients

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