Thin Shortbread Cookies
12 servings
90 minutes
Thin shortbread cookies are a refined treat of European cuisine, captivating with their crispy texture and delicate buttery flavor. This simple yet exquisite dessert originates from classic shortcrust pastry used in baking for centuries. The ease of preparation makes it a favorite in home culinary experiments. The buttery base gives the cookies softness, while the balance of sugar and vanilla adds a light sweetness. They pair perfectly with a cup of tea or coffee, and adding chocolate glaze and decorative toppings turns them into a festive dessert. The finished cookies can be stored in an airtight container to enjoy their flavor for several days. They not only delight with their aroma and texture but also carry the warmth of traditional family recipes.
1
Mix 2 medium eggs with sugar, preferably with a mixer (I added different sugars, see the photo, you can add a bit more sugar than I indicated).
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
2
In a separate container (where you will make the dough), soften the butter (you need 100 grams of butter, which is just under half of a 250-gram block).
- Butter: 100 g
3
Add the egg-sugar mixture to the butter.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
4
Then sift the flour (I have 2 cups — 300 grams) with the baking powder (half a teaspoon) and slowly incorporate it into the butter-egg-sugar mixture. At first, I kneaded the dough with a mixer, then (when I was nearing the end of the second cup of flour) I kneaded it by hand. The dough should be elastic and pleasant to touch. Make a ball from the dough and roll it out to a thickness of 5 mm. (I don't have a rolling pin; I rolled it out with a tonic water can). The thinner the layer of dough, the faster the cookies bake. I prefer them slightly thicker as they taste better. The dough should come off your hands easily, like coils. It shouldn't stick to the surface you're rolling it on; if it does stick, add a little more flour.
- Wheat flour: 2 glasss
- Baking powder: 0.5 teaspoon
- Butter: 100 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
5
Use molds or a glass to cut out future cookies from the rolled-out dough.
6
Place baking paper on the baking tray and arrange the cookies on it.
7
Preheat the oven to 180 degrees.
8
Bake for 12–15 minutes. Watch to avoid burning.
9
Take out the cookies and let them cool. Basically, they are ready to eat.
- Chocolate glaze: to taste
- Confectionery decorations: to taste