Moldovan Shortbread Cookies with "Moni"

This is how ammonium bicarbonate looks.

Using ammonium bicarbonate makes the cookies extra delicate, distinguishing them from those made with baking powder.

Melt the butter and let it cool slightly.

In a large bowl, beat eggs with sugar until well combined.

Add the cooled butter and sour cream, mixing well.

Dissolve the ammonium bicarbonate in a small cup with 4 tablespoons of warm milk, stirring until it foams slightly.

Add this to the bowl and mix with the other ingredients.

Don’t forget to add the vanilla extract and then gradually mix in the flour.

The resulting dough should be soft yet firm and barely sticky. Turn it out onto a floured surface and knead lightly.

Divide the dough into two balls and let them rest for 5 minutes.

Roll out the first ball of dough, ensuring the thickness is not less than a finger’s width, approximately 7-8mm.

Sprinkle sugar over it and lightly press with a rolling pin, avoiding making the dough too thin.

Use a fork to create decorative lines on the dough for visual appeal.

Cut the sheet into various shapes using a knife or cookie cutter.

Feel free to make flowers, stars, and other fun shapes.

Sprinkle the second dough ball with nuts and sugar, then press them into the sheet.

Avoid using a fork for decoration, as the nuts may dislodge.

Cut the nut-studded dough into various designs.

Arrange the shaped cookies on a baking tray lined with parchment paper and bake for 20-30 minutes at 200°C.

The cookies will puff nicely as they bake, releasing an ammonia-like smell, which is normal.

This odor dissipates as they cool, leaving ready-to-eat cookies.

Here is how the sugar-decorated cookies look post-baking.

Observe the delicate texture when you break one in half.

I wholeheartedly recommend these soulful cookies; their aroma and taste evoke memories of my mother and grandmother.

Enjoy them!