Grandma’s shortbread cookies are delicious yeast-free shortcrust cookies to accompany coffee, tea, or a rich and creamy cup of hot chocolate. They are very easy to make and can be stored for a few days in a tin box. They are soft, fragrant, very delicious, perfect as a gift idea and to start the day off right.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups All-purpose flour
- 7/16 cup Sugar
- 2 Eggs (medium)
- to taste Flavorings
- 1 teaspoon Amaretto (liqueur)
- 9 1/2 tbsp Butter
- 1 pinch Fine salt
Preparation
Let the butter sit at room temperature about 15 minutes before preparing the shortbread cookies; it just needs to soften a bit.
Sift the flour, add the softened butter, sugar, whole eggs, salt, flavorings (grated orange and lemon peel), and a teaspoon of liqueur.
Knead all the ingredients very quickly, make a ball, wrap it in plastic wrap or parchment paper, and place it in the fridge for at least an hour.
After the resting time in the fridge, generously flour a work table, as the dough will be quite soft and sticky. Roll out the dough with a rolling pin to a thickness of about 3/4 inch.
Cut the cookies with a cutter or glass with a diameter of 2 inches and place them on a baking sheet lined with parchment paper. Space them about a finger apart, as they will spread during baking.
Preheat the oven to 392°F.Meanwhile, put the cookies back in the fridge while the oven reaches temperature.
Bake the shortbread cookies in the middle of the oven for about 20 minutes, until they become golden. Remove them immediately, transfer them to clean parchment paper to prevent any melted butter released from the cookies during baking from making them too moist.
