Shortbread Cookies

⏳ Time

30 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Any dough needs to rest. The recipe states 20 minutes, but in practice, I've found that nothing happens even after 2 hours! Decorate to your taste! Before baking, I sprinkled one batch with chocolate chips and the other with salted nuts. It turned out very delicious. In an old oven, set the heat higher than medium and turn the baking sheet after 5 minutes of baking. This way, the cookies won't burn on one side and won't remain pale on the other!

Ingredients

Chicken Egg - 1 piece
Sugar - 3.5 oz
Butter - 3.5 oz
Wheat Flour - 8.8 oz
Baking Powder - ½ teaspoon
Salt - a pinch
Vanilla salt - a knife tip
Powdered Sugar - to taste

Step by Step guide

Step 1

Beat the egg and sugar, then add the butter cut into pieces. If the butter is from the freezer, it can be melted in a water bath.

Step 2

In a separate bowl, mix the vanilla sugar, sifted flour, and baking powder.

Step 3

Combine the ingredients from the two bowls to form a dough. Cover it with plastic wrap or a towel and let it rest for 20 minutes. Add more flour if the dough sticks to your hands.

Step 4

The thickness when rolling should be about 5 mm. You can use cookie cutters or a glass for cutting. If the dough is too thin, the cookies will burn. A thick layer will extend the cooking time.

Step 5

Line the baking sheet with parchment paper. Preheat the oven in advance. Bake for 10 minutes at 356°F. Sprinkle the finished cookies with powdered sugar.