A practical recipe for crumbly, fragrant and very tasty shortbread cookies. The practicality lies in the fact that from one batch of dough we will get five types of cookies. It is prepared from available products, it looks beautiful on the table, it is ideal for children’s holidays.
From the products for the dough, we knead an elastic shortbread dough (we use oil at room temperature). We divide it into five equal parts.
We prepare five types of fillings: nuts and chocolate are cut with a knife into separate containers.
We take the first part of the dough and mix the lemon zest and dark chocolate into it. We form a sausage with a thickness of two fingers (about 20-25 cm long), wrap it in a film and put it in the freezer.
In the second part of the dough, mix the hazelnuts and turmeric. Repeat the steps.
In the third part of the dough, add cinnamon and almonds.
The fourth type of cookie is 1 teaspoon of cocoa and a walnut.
And in the last fifth part, we mix 1 tablespoon of cocoa and add white chocolate.
We form the sausages of the same size, wrap each one in a film and keep it in the freezer for 30 minutes. So they will be easier to cut.
Turn on the oven to heat up and cut the cookies into one finger thick.
During baking, the shape does not lose and does not spread. You can spread it often with a distance between the products of 2-3 cm. Bake at a temperature of 180 degrees for 14 minutes.
From this number of ingredients, 73 cookies turned out. The filling and its quantity are given conditionally. You can use absolutely any additives, dried fruits, poppy seeds, citrus zest. Here it is a matter of taste and imagination.