Shortbread Cookies

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I will deliver one of my best shortbread cookie recipes today. Some of you e-mailed us asking what is a good shortbread cookie. In fact, it is very simple! These are wonderfully crisp and melting Breton shortbread cookies. A true sin of gluttony to eat in moderation because they are rich in butter! You can pair them with sorbet, and they will be eaten quickly. These irresistible cookies are very easy and simple.

Photo credit: © Eatwell101.comIngredients list for the shortbread cookies Recipe

For 6 people:

• 2 egg yolks
• 1 3/4 oz (50g) powdered sugar
• 2 3/4 oz (80 g) flour
• 3 1/2 tbsp (50 g) salted butter
• 1/2 teaspoon baking powder (5 g)

Directions

Sift flour with baking powder
Mix sugar and egg yolks with a whisk
Add the softened butter and mix with a rubber spatula.
Stir in the flour and baking powder, sifted together. Knead to obtain a smooth paste.
Roll outthe  dough to a thickness of 3/4 inch (2cm) and book in the fridge for 1 to 2 hours.
Cut circles in the dough with cookie cutters and bake the cookies for 15 to 20 minutes at 360_F (180°C). Don’t remove cookie cutters to keep that perfect cylindrical shape. Allow to cool, then store in an airtight container.

Did you try this shortbread cookie recipe? How was it? Please tell us about your variations.

Photo credit: © Eatwell101.com

Shortbread Cookies

by eatwell101
Yield: 6 servings   Prep Time: 15 min   Cook Time: 15 min

Easy Shortbread Biscuits Recipe with ingredients and follow steps.

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Ingredients

Scale: 1x 2x 3x

• 2 egg yolks
• 1 3/4 oz (50g) powdered sugar
• 2 3/4 oz (80 g) flour
• 3 1/2 tbsp (50 g) salted butter
• 1/2 teaspoon baking powder (5 g)

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Instructions

1. Sift flour with baking powder
2. Mix sugar and egg yolks with a whisk
3. Add the softened butter and mix with a rubber spatula.
4. Stir in the flour and baking powder, sifted together. Knead to obtain a smooth paste.
5. Roll outthe  dough to a thickness of 3/4 inch (2cm) and book in the fridge for 1 to 2 hours.
6. Cut circles in the dough with cookie cutters and bake the cookies for 15 to 20 minutes at 360_F (180°C). Don't remove cookie cutters to keep that perfect cylindrical shape. Allow to cool, then store in an airtight container.

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