On February 9, the author of the Ukrainian culinary YouTube channel Onyshkevychi told how to make shortbread cookies “Snowballs”.
“This recipe is egg-free, simple and proven over the years. It’s prepared quickly, without complicated steps, and always succeeds,” noted the blogger.
Products:
- 200 g butter;
- 100 g of powdered sugar for the dough and 100 g for sprinkling;
- 10 g vanilla sugar;
- a pinch of salt;
- 50 g corn starch;
- 280 g flour.
Preparation
- Combine soft butter, vanilla sugar and powdered sugar.
- Beat the mixture with a mixer until fluffy. Add a pinch of salt to balance the flavor.
- Add starch and stir until smooth.
- Add the sifted flour in small portions, kneading the dough well each time.
- Continue kneading until the dough comes together into a soft ball and no longer sticks to your hands.
- Form cookies into any shape – balls, oblongs, or cut with a knife.
- Place the pieces on a baking sheet lined with parchment and bake at +170 °C for 15 minutes.
- Remove cookies from oven and immediately roll in powdered sugar. Leave until completely cool.
- Re-dip cooled cookies in powdered sugar.
Important nuances
- The dough should be soft, pliable and not stick to your hands.
- Cornstarch makes cookies more tender and crumbly.
- The cookies should not brown too much, otherwise they will lose their characteristic whiteness.
- Rolling in powder is carried out twice – immediately after baking and after complete cooling. Thanks to this, “Snowballs” turn out especially beautiful and tasty.
