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Shortbread cookie rings with peanuts

Shortbread cookie rings with peanuts

Delicate shortcrust pastry that melts in your mouth and crunchy peanuts, aromatically roasted – an irresistibly delicious combination that makes up these sweet rings. It is not without reason that they were so popular in the Soviet era and could be bought in many bakeries. According to this simple recipe, you can bake the shortbread rings with peanuts at home. For this you need only a few common ingredients that you may already have at home.
Course Dessert
Cuisine Russian
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Servings 14 pieces


  • approx. Ø 10 cm large, wavy cookie cutter
  • approx. Ø 1.5 cm large cookie cutter


  • 250 g butter (room temperature)
  • 120 g powdered sugar
  • 1 egg (room temperature)
  • approx. 400 g flour
  • 10 g baking powder
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

to coat & sprinkle

  • 140 g peanuts (roasted and coarsely chopped)
  • 1 egg


  • Beat softened butter, powdered sugar, vanilla and salt for about 3 - 4 minutes until creamy white mass.
  • Add egg and beat briefly until homogeneous.
  • Mix the flour with the baking powder, add it in portions to the egg-butter-powdered sugar mixture and knead it quickly and briefly into a soft dough. (Be sure to follow my tips and tricks at the top of the post to make your shortbread dough perfect). Wrap the dough in an airtight container and chill for 30 minutes.
  • Dust the work surface with flour and roll out the dough to a thickness of about 0.5 - 0.7 cm. Cut out circles from the dough with a round, wavy cookie cutter (for me about Ø 10 cm large) and cut out a round hole in the center of each circle (for me about Ø 1.5 cm large).
  • Spread the rings on a baking tray lined with baking paper, brush them with a beaten egg on top and sprinkle them with coarsely chopped, roasted peanuts.
  • Bake the shortbread cookie rings with peanuts in a preheated oven at 180 °C top and bottom heat for about 20 minutes until they turn a light yellow color.


  • Instead of peanuts go also other nuts.
  • The amount of powdered sugar for the dough can be adjusted to taste.
  • Butter and egg for the dough must be at room temperature.
  • To give the dough the right consistency, add flour little by little. The amount of flour specified in the recipe may vary. The dough should be soft and not greasy, too sticky or too firm. Do not overdo it with the flour, or the rings will not taste crumbly enough later.
  • Knead the shortcrust dough only briefly, briskly and in no case too long.
  • Do not bake the rings too long, otherwise they will taste dry. After baking, they should have a light yellow color.
  • Note the detailed tips and tricks for baking the shortbread rings with peanuts at the top of the post.