Piglet Shortbread Cookies for Festive Cheer

Festive Piglet cookies are a crunchy treat. This is one of the easiest shortbread cookie recipes. It captivates not only with its ease of preparation, but also with its appearance. As the year of the earthy yellow pig approaches, you should definitely prepare, for a change, these cute edible snouts that are just right for a holiday or post-holiday tea party.
cook time: 30 min
Nora Vaughn
Piglet Shortbread Cookies for Festive Cheer

Nutrition Facts (per serving)

400
Calories
21g
Fat
41g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Sugar 60 g
Wheat flour 250 g
Butter 120 g
Vanillin to taste
Eggs 2 pc
Baking powder 5 g

Recipe instructions

Step 1

Step 1
Place butter at room temperature into a deep bowl and cut into medium-sized cubes with a knife. You need to take good quality butter and it is better not to replace it with margarine or spread. Truly delicious cookies can only be made from real butter.

Step 2

Step 2
Add sugar to the butter, mix everything well and beat a little with a fork. The mass should become homogeneous and slightly fluffy. Instead of sugar, you can use powdered sugar, bought in a store or prepared in a coffee grinder from regular sugar. The cookies will not be very sweet, so you can increase the amount of sugar according to your taste, but not by much, so as not to upset the proportions of the dough.

Step 3

Step 3
Add two eggs and vanillin or vanilla sugar, mix vigorously until a homogeneous paste is obtained. If you add only yolks, then there is no need for baking powder — this is the secret of shortcrust pastry.

Step 4

Step 4
Add flour mixed with salt and baking powder. Knead the dense shortbread dough. We form a bun out of it, cover it with an ordinary small bag or cling film and leave it to rest for 15 minutes in a cool place. The dough is pliable and easy to work with.

Step 5

Step 5
Place the rested dough on a silicone mat or other work surface and roll it into a rectangular layer 2-3 millimeters thick. The thinner the dough, the crispier the cookies will be. Take a glass, shot glass or salad ring of a suitable size and cut out circles. I used a plastic shot glass with a diameter of 5 cm. I ended up with small spots.

Step 6

Step 6
Next, we cut out the nostrils for our snouts — I did this using a pen cap.

Step 7

Step 7
Place the prepared cookies on a baking sheet covered with parchment paper, which does not need to be greased.

Step 8

Step 8
We bake the snouts in the oven at 200 degrees for a very short time — about 8-10 minutes.

Additional rubrics

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