These cookies combine the best qualities of yeast and shortbread dough, creating an indescribable texture. I call it “2 in 1” for its unique combination of fluffiness and crunchiness.

We start cooking by activating the yeast.

Pour 80 ml of warm water into a small bowl, add a teaspoon of sugar and add 7 grams of dry yeast. Mix thoroughly and leave for 5-10 minutes to ensure their activity.

Mix 250 grams of butter (must be soft) with vanilla and 80 grams of sugar, beat with a mixer until a fluffy mass is formed.

Add three eggs to the mixture one at a time, beating each one thoroughly before adding the next.

Then pour in the yeast mixture and gradually add 550 grams of flour, kneading a smooth dough that does not stick to your hands.

Roll out the dough into a rectangle approximately 10-15 mm thick.

Sprinkle the surface with sugar, lightly press it with a rolling pin and cut the dough into rectangles.

Place the cookies on a baking sheet, leave for 15-20 minutes to rise, and then place in the oven preheated to 180 degrees.

Bake for 15 minutes until light golden brown.

Leave the cookies to cool slightly before serving. It goes great with tea or coffee. Today I suggest trying it with raspberry jelly.

You will receive two trays of delicious cookies that taste better than regular shortbread cookies. Try it – and you will not remain indifferent!