Shell Cookies

1. Sift wheat and rice flour into a deep bowl. It is better not to ignore this moment, since the sifted flour is saturated with oxygen and the baking turns out much more tender. This applies not only to wheat flour, but also rice flour. It is necessary to take into account the fact that moths and insects are often found in open rice flour. If they are found, then it is better to throw away such flour and not use it.Lumps and threads from bags also come across, and sifting will allow them to be removed.

2. Now add butter to the prepared flour, rub it with your hands into fine crumbs. Little should not be softened, otherwise nothing will work.

3. Pour sugar into the resulting crumb and knead the dough, it should form a soft ball. It is worth noting that the dough differs in its consistency from yeast or unleavened. It is plastic, but not elastic.

4. Cookie molds are filled with dough. If you take silicone molds, they do not need to be additionally lubricated with oil. It is better to lubricate all other types, so that you can easily remove the pastries without damaging its integrity. And such cookies are quite fragile and tender.

5. We place the molds with the dough on a baking sheet, send it to the oven preheated to 200 degrees. Bake for 20-30 minutes, depending on the type of oven. Usually, in electric ovens, the baking time is less than in gas ovens.

6. We cool the finished pastries, remove them from the molds. Alternatively, the shells can be combined in pairs with boiled condensed milk toffee, nutella or ganache. In any case, it will be very tasty.

Cookies should be stored in a closed container in a dry place.

Eat yourself and don't forget to treat your loved ones!