Shortbread cookies with jam
I only love home cookies, the ones that I cook myself or my relatives cook, here the confidence in the products is higher and the taste can be adjusted to yourself. I decided to share a dessert of very fast and convenient cookies. The trick is that the prepared dough rolls into separate layers (the size of one paper sheet) and is kept in the fridge or freezer until its high point. Either when you want a cookie or guests suddenly came – you just turn on the oven, get one such layer of dough from the fridge, 3 minutes for cutting out cookies, about 12 minutesfor jam and oven. See what I mean? Yes, this cookie can be cooked literally while the kettle is boiling water.
The cookiesare sandy, that is very crumbly with a characteristic crumb. I like these because it is a pleasure to eat them, and it is not very difficult to cook. And the most appetizing in them is that the taste can be slightly varied –add any nuts or seedsin the dough, and set off any jamfrom above. Can you imagine how many combinations are produced?