Shortbread Butter Cookies
6 servings
120 minutes
Sandy butter cookies are a classic of European baking, a delicate and crumbly treat that delights with its rich buttery flavor. The roots of this recipe go back to the distant past when chefs sought ways to create the perfect cookie with minimal ingredients. The combination of butter, flour, and egg yolks gives it a velvety texture, while vanilla sugar and powdered sugar add refined sweetness. These cookies are perfect for cozy tea times, complementing hot drinks with a soft buttery note. They can be used in dessert compositions or served with jam, jelly, or honey. The simplicity of preparation makes it a favorite choice for both novice cooks and experienced gourmets. Its delightful aroma fills the home with warmth and comfort.
1
Soften the butter in a deep plate with a fork.
- Butter: 150 g
2
Add flour and baking powder. Mix.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
3
In a separate bowl, beat the yolks until creamy, gradually adding powdered sugar.
- Egg yolk: 2 pieces
- Icing sugar: 0.3 glass
4
Add flour with butter to the yolks and mix well.
- Wheat flour: 1.5 glass
- Butter: 150 g
5
Roll out the dough and knead it. Leave it in the fridge for half an hour (if desired).
- Wheat flour: 1.5 glass
6
Roll out the dough, cut out cookies, and place them on a baking sheet. Brush with milk. Bake for 10 minutes at 200 degrees.
- Milk: 0.1 glass
