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Sand Cookies with Margarine "Buttons"
Instructions
Whisk fresh egg yolks (2 pcs.) with granulated sugar thoroughly. Add vanilla sugar or vanillin to it as well.
Add soft margarine or butter to the yolk mixture and bring it to a state close to homogeneity. A traditional kitchen whisk will help with this.
Gradually add sifted wheat flour to the mixture in small portions. Replace the whisk with a tablespoon, as it is easier to mix the batch at the initial stage.
When the dough becomes denser and firmer, divide it into two equal parts and color each in a separate color. For this, drip some food coloring onto the dough and thoroughly mix it.
Roll out the dough (or a small portion) of one color into a layer 5 mm thick. Using a regular shot glass, cut out circles.
Use a bottle cap or another suitable object to make a smaller circle in the center of each piece.
With a plastic cocktail straw, quickly make 4 holes in each "button."
Similarly, form butter cookies of the other color. Place all the pieces on a baking tray for the oven.
Bake the colorful butter cookies "Buttons" for at least 18 minutes at 180 degrees C.
Remove the ready crunchy treat from the oven and take it off the baking tray to avoid losing its shine and becoming overly dry.
Such a simple and universal recipe for butter cookies will help create a real colorful treat at home at any convenient moment.
Tips
- 1
Use natural food colorings for best finished healthy results. Artificial colorings produce overly bright unnatural results; properly natural plant-based colorings (beet juice for pink, spinach for green, turmeric for yellow) produce the proper signature subtle natural colors authentic to traditional homemade cookie preparations. The coloring choice matters more than home bakers typically realize for finished cookie-quality and overall family-meal success consistently across batches reliably across various weekday baking occasions throughout the year for proper traditional Russian-style results.
- 2
Use cold ingredients for proper finished texture. Warm ingredients produce gummy soggy results; properly cold soft margarine (just softened, not melted) produces the proper signature shortcrust crumbly character authentic to traditional Russian shortcrust preparations. The same temperature principle elevates many shortcrust preparations including butter-based pastry across various traditional international culinary occasions throughout the year reliably.
- 3
Roll dough to proper 5mm thickness for finished even baking. Too-thick dough produces underbaked centers; too-thin produces hard burnt cookies. Properly 5mm thickness produces the proper signature crisp tender uniform character authentic to traditional Russian shortcrust cookie preparations. The patient rolling-thickness principle pays back significantly in finished cookie-quality consistently across batches and various shortcrust preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
- 4
Pair the finished button cookies with traditional accompaniments for proper presentation. Serve with hot tea, milk for children, alongside fresh fruit for substantial tea-time spreads, or as decorative gift packaging for elegant celebration presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial brunch dessert spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use butter instead of margarine? +
Yes, butter works as substitute producing slightly richer more flavorful results. Each option produces distinct character: margarine produces traditional Russian shortcrust with crisp snap, butter produces richer slightly softer melt-in-mouth character. Use equal weight (100g) butter as margarine substitute. Soften butter to room temperature before mixing for proper consistency. Choose based on personal preference and dietary needs for proper finished button-cookie variations consistently throughout the year reliably across various baking occasions.
How long do these cookies keep? +
Stored in airtight container at room temperature, the cookies keep for 7-10 days at peak quality. The crisp shortcrust texture maintains beautifully when properly sealed away from moisture. Add silica gel packet or piece of bread inside container to absorb humidity. The cookies freeze adequately for up to 2 months — thaw at room temperature for 30 minutes before serving. Best consumed within 5-7 days for the brightest most appealing finished results across multiple snack applications throughout the year reliably across various family-meal occasions.
Can I add other decorations? +
Yes, sprinkles, chocolate chips, dried fruits, nuts, or icing all work beautifully as additions or decorations. Each option produces distinct character: sprinkles add festive color, chocolate chips add richness, dried fruits add chewy fruit notes, nuts add crunch and protein, icing adds sweetness and decoration possibilities. Mix and match decorations for endless variations across various Russian-style cookie traditions throughout the year for proper personalized finished results consistently across various entertaining occasions reliably.
Why are my cookies hard? +
Three usual causes: overworked dough developing gluten, baking temperature too low for too long, or too much flour ratio. Address gentle mixing just until ingredients come together, proper 180-degree temperature with 18-minute timing, and balanced flour-fat ratio for consistently tender results. The combination of gentle mixing, proper baking, and balanced ratios produces dramatic texture-quality reliably across various shortcrust preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably.
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