Shortbread cookies are those simple cookies that you can decorate or not…you can eat them as they are or enjoy them with tea or coffee, and why not, also dip them in milk if you like. In short, they are really versatile cookies.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1 pinch salt
- 1 pinch baking soda
- Cookie Cutters
Steps
To prepare the shortbread cookies, you can either knead by hand or use a stand mixer. If using a stand mixer, work the mixture with the paddle attachment.
First, work the butter cut into pieces with the sugar until you get a sandy mixture.Now add the flour and the pinch of salt. Make a well in the center if working by hand, and add the egg and a pinch of baking soda in the center. Start mixing with your fingertips, absorbing the egg into the flour. Then continue kneading vigorously until a homogeneous ball is formed. Wrap it in plastic wrap and let it rest in the fridge for at least 20 minutes.
After the time has passed, roll out the dough with a rolling pin to about 1/4 inch thick, and cut the cookies with cookie cutters of your choice. Place them on a baking sheet lined with parchment paper, and then bake in a preheated oven at 350°F for 20 minutes.
Tips and Storage
Let them cool completely, then decide if you want to decorate them with chocolate, dust with powdered sugar, or enjoy them as they are.
If you don’t have cookie cutters, you can use a glass, a pastry wheel, or even a knife to cut them as you like.
Store in a cookie jar, made of glass, tin, or plastic; if tightly sealed, they will keep for up to 20 days.
