Shortbread cookies with filling. Delicious shortbread cookies: recipe with photos Recipes for filled cookies in the oven

Recipes for a particular type of product provide methods for preparing glaze, cream, and filling.

Here are several recipes for making glazes, fillings and creams that can be used for any type of product.

White glaze without heating. Mix 300 g of sifted powdered sugar until smooth with 2 egg whites and the juice of 1/2 lemon.

Heated white sugar icing. Pour 300 g of sugar into water (100 g) and cook over moderate heat until tender. (The finished glaze will form bubbles if you dip a wire ring in it and blow on it). During cooking, remove the sugar foam with a wooden spoon. Pour the hot sugar syrup onto a tray and stir with a knife until it becomes solid. Knead the cooled, hardened mass with wet hands, place in a bowl and melt over steam.

You can make colored icing from unheated and heated icing sugar by adding food coloring of the desired color.

Coffee glaze. Just like white sugar glaze, you can make coffee glaze, but instead of water, add 100 g of strong black coffee instead of sugar.

Chocolate icing for all cakes. Place 100 g of chocolate in a small saucepan, add 20 g of water and dilute. In a separate saucepan, melt 50 g of butter and add it in small doses to the diluted chocolate until you get the mass of the desired consistency.

The surface and edges of the cakes must be coated with this glaze twice.

White cream. 125 g milk, 2 tbsp. Grind the tablespoons of flour well so that there are no lumps left. Put the second 125 g of milk to boil and, when it boils, pour the milk and flour into it. In a separate bowl, grind 100 g of butter and 100 g of sugar with vanilla. Mix both masses. White cream can be used to fill or cover the surface of any cookie.

Vanilla cream. Add vanillin, 20 g flour, 120 g sugar to 500 g milk and cook over moderate heat, stirring continuously, until a thick mass is obtained. Then remove the cream from the heat and stir until it is lukewarm, add 120 g of butter and continue stirring until completely cooled.

Hazelnut kernel cream. 500 g of milk, 120 g of sugar, 1 pack of vanilla powder, 100 g of toasted ground hazelnut kernels, 20 g of flour, stir well and cook over moderate heat, stirring continuously, until a thick mass forms. Remove the cream from the heat, stir to cool slightly, add 120 g of butter and continue stirring until completely cooled.

Almond cream. In the same way as hazelnut or walnut cream, you can prepare almond cream.

Lemon cream. Lemon cream is prepared in the same way as vanilla cream, with the difference that grated zest from one lemon is added to it, mixed before adding it to milk with a small amount of sugar.

Orange cream. Mix one pack of vanillin (powder) with 20 g of flour, dilute in 500 g of cold milk and add 80 g of sugar. Boil the mixture for 2–3 minutes. (from the moment of boiling), stirring continuously until thick. Add grated orange zest, pre-mixed with 40 g of sugar, to the hot mixture and stir until completely cooled. Add 120 g of butter to the cooled cream.

Strawberry cream. 150 G boil ripe strawberries with 140 G sugar until thick and dilute 250 G milk.

Dissolve a pack of vanilla powder and 20 g of flour in 250 g of milk. Mix both masses and boil with constant stirring, remove from heat, cool and stir in 120 g of soft butter.

Chocolate cream. Beat 4 egg whites into a strong foam, add 100 G sifted powdered sugar, 3 slices of grated chocolate and? packs of vanilla sugar. Knead all products until smooth. This cream is also suitable for glazing.

In the same way, you can prepare cream from roasted ground walnut or hazelnut kernels, replacing chocolate with nuts and increasing the dose of sugar to 150 G.

Chocolate cream with butter. Grind 4 egg yolks well with 160 G powdered sugar and? packs of vanilla sugar. Boil the mixture over hot steam until thick, then add 100 G milk, remove from steam, stir until completely cooled, add 2 slices of finely grated chocolate and creamed butter (100 G).

Special chocolate cream. 5 egg yolks, 180 G powdered sugar, ? packs of vanilla sugar, 100 G Boil the cream until thick over hot steam. After removing the steam, stir the mixture until completely cooled, add 3 slices of grated chocolate and 150 g of butter.

Chocolate orange cream. 5 egg yolks, 150 G sugar, ? Mix packs of vanilla sugar, cook until thick and put in a cool place.

Pass 200 g of orange peel in sugar (glazed) through a meat grinder, mix with 2 slices of grated chocolate and 180 g of soft butter. Mix both masses well. Instead of glazed orange peel, you can use grated orange zest.

Cheap nut cream. 120 G ground walnut kernels, 100 G sugar, 150 G Boil milk into a thick mass and cool. To the cooled cream add a mixture of butter kneaded into foam (120 G) And? packs of vanilla sugar. At the end, add 2 teaspoons of rum or cognac.

Hazelnut cream. 120 G powdered sugar, 4 egg yolks, ? packs of vanilla sugar and a little milk (approximately 70-100 G) cook until thick, then cool.

Add 150 to the cooled mass G toasted ground hazelnut kernels and 120 g of warmed butter.

Homemade coffee cream, 2 egg yolks, 150 G sugar, /2 packs of vanilla sugar, 30 G flour (flour should first be diluted in a small amount of milk to prevent lumps from forming), 200 G milk and 100–120 G Boil strong natural black coffee over moderate heat until thick, remove from heat and stir until cool.

Add 120 to the cooled mass G butter.

Rum punch cream. 4 egg yolks, 150 G sugar, 1 pack of vanilla sugar, 120–150 G boil strong sweet red wine over hot steam until thick, remove from steam, add 2 teaspoons of rum, cool and add 150 G creamed butter into foam.

Orange cream. 3 egg yolks, 100 G sugar, 20 G flour, ? packs of vanilla sugar, strained juice from 2 oranges, cook until thick. Mix grated orange zest with 1 tbsp. spoon of powdered sugar, stir into the cream, and at the end add 120 G butter.

Homemade walnut filling. 200 G ground walnut kernels, ? packs of vanilla sugar, grated zest from 1 lemon, 100 G sugar, 50 G raisins, 1 tbsp. mix a spoonful of white crushed sifted crackers, mix 200 g of water and cook over hot steam until thick.

Special nut filling. 350 G ground walnut kernels, 300 G milk, 1 pack of vanilla sugar, grated zest from 1 lemon, 200 G Boil sugar until thick. Remove the mixture from the stove and stir until completely cooled. During cooling, add 50–80 G peeled chopped almonds, 2-3 tbsp. spoons of apricot jam and strong foam from 2 egg whites. At the end add 1 tbsp. a spoonful of rum or cognac.

Homemade poppy seed filling. 300 G ground poppy seeds, grated zest from 1 lemon, 200 g sugar, 1 tbsp. spoon of sifted crackers, 200 G boil water until thick and add 50 G raisins

Poppy filling with honey. 400 G ground poppy seeds, 200 G honey, grated zest from 1 lemon, 1 pack of vanilla sugar, 200 G boil milk until thick, remove from heat and add 50 G raisins, 1 tbsp. a spoonful of rum and strong foam from 2 egg whites.

Special cottage cheese filling. 4 egg yolks, 60 G sugar and 1 pack of vanilla sugar, grind until foam forms, add 50 G raisins, 400 G grated cottage cheese, 2 tbsp. spoons of thick sour cream and mix everything well. At the end add a strong foam of 4 egg whites.

Homemade cottage cheese filling. 2 egg yolks, 60 G butter, ? packs of vanilla sugar, 50 G raisins, 2 tbsp. spoons of sour cream, 500 G mashed cottage cheese and 100 G Mix the sugar well and add strong foam from 2 egg whites.

Special foamy hazelnut filling. Strong foam from 5 egg whites, 200 G toasted ground hazelnut kernels, 200 G sugar, juice and grated zest from 1 lemon, ? packs of vanilla sugar, one egg, 1 tbsp. lightly mix a spoonful of sifted crackers in a deep bowl.

Vanilla sugar for sprinkling confectionery products. 500 G powdered sugar, mix well with 2 packs of vanilla sugar, ground into powder. Store vanilla sugar in a tightly sealed tin.

You can bake some simple cookies for tea in a hurry. Or work on the shape and design and make holiday or themed cookies. The main thing is to show imagination and be patient. The product is covered with glaze and decorated with various confectionery toppings. Homemade cookies are a quick and inexpensive dessert option. And its taste cannot be compared with store-bought. Homemade baked goods are safe for children, as they do not contain unknown ingredients, which are listed in abundance on the packaging of store-bought goods. For flavoring and flavor diversity, vanilla, cocoa, ginger, lemon or orange zest are added to the dough. For decoration, sprinkle with sugar, nuts, coconut, etc.

The five most commonly used ingredients in recipes are:

The products are given absolutely any shape: circles, diamonds, hearts, tubes, stripes. The dough can be shortbread, puff pastry, butter, or curd. Some homemade cookie recipes are so simple that even a schoolchild can understand them. And it will be interesting for children of kindergarten age to sculpt and cut out figures with molds.

Products:

• Butter - 200 gr.
• Sugar - 200 gr.
• Eggs - 2 pcs.
• Vanillin - 2 gr.
• Soda - 1 tsp.
• Flour - 2.5 cups

People are creatures who love to eat delicious food, despite how unhealthy the product is, sometimes you really want something sweet. So sometimes we really want crunchy, sweet shortbread cookies, the recipe for which I share in this article. There is one nuance in this recipe: it is better for children to prepare shortbread cookies with butter rather than margarine.

For children under 3 years old, it is still better to prepare more dietary cookies, for example, and when they grow up, you can sometimes pamper them with shortbread cookies.

Shortbread cookie dough recipe: