Shortbread from a syringe is especially tasty, friable and melting, since a special mix is kneaded for it soft shortcrust pastry. In addition to excellent texture, such cookies also has a pretty appearance. You can change press nozzles and plant dough of different shapes, or use pastry bag with curly nozzle. Share with friends: 
Time: Difficulty: easy Quantity: 40 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/4 Art. (290 g.) Room butter temperature
- 1 tbsp. powdered sugar
- 1.5 tsp vanilla paste
- 1.5 tbsp. flour
- 1/3 Art. corn starch
- 1/4 tsp salt
Recipes with similar ingredients: butter, powdered sugar, vanilla paste, premium flour, starch
Recipe preparation:
- Preheat the oven to 160 ° C and cover 2 baking sheets with paper to baking.
- Beat butter and powdered sugar until light and lush, about 3 minutes. Stir in the vanilla paste. When kneading Shortcrust pastry is very important to beat butter well with sugar. Thanks to this, the cookie will keep its shape and turn out to melt in to the mouth.
- Sift flour, corn starch and salt into a separate bowl and add to the butter, kneading a uniform soft dough. Lay the dough in a pastry bag with a star nozzle (or in a syringe press for cookies). Squeeze out cookies with a diameter of 4 cm on the prepared baking sheets at a distance of 2 cm from each other.
- If you need a flatter cookie, bake it right away. BUT to keep the cookie in shape, place it before baking at 15 minutes to the fridge. Bake for 20-25 minutes until the cookies lightly browned below. Cool it on baking sheets, and store in sealed container. Cookies can be stored for weeks. Output: 40 pieces
