Crumbly shortbread dough for sweet pastries

Step-by-step cooking

1. Step 1:

   

   Prepare the products. All should be at room temperature.

2. Step 2:

   

   Add sugar to warm butter and beat until fluffy homogeneous mass with a mixer for 5-7 minutes at low speed. /For shortbread dough, the better the butter is whipped, the less flour goes and the dough turns out not clogged, not hard, but more crumbly and tender /.

3. Step 3:

   

   Continuing to beat, add a pinch of salt, in turn introduce the yolks. And if desired, vanilla or zest / depending on what the dough will be for /. Beat the mass white.

4. Step 4:

   

   Mix baking powder with flour and sift into the mass.

6. Step 5:

   

   Knead with a spatula.

7. Step 6:

   

   Then on the table. The dough does not stick to your hands, but if it is too thin, dust +- 20g of flour and knead quickly, it will be almost homogeneous and soft. / Shortbread dough does not like long kneading, because the products will turn out stiff /.The finished dough should not stick to your hands, but it should not be clogged with flour.

8. Step 7:

   

   The dough can be put in a bag and cooled for 30 - 40 minutes, but you can use it right away. / If it's a pie, I put it in a mold, forming a rim and then put the mold in the cold while I cook the filling. If on cookies, then roll out 4 - 6 mm thick. Bake at 180 degrees in a preheated oven. Pie with filling for about an hour, cookies for 15 minutes /. Who can't work with a soft dough or is not used to it, cool it, and then cook what you have in mind.