The Shortbread Cookies are a true classic, simple cookies that melt in your mouth thanks to the buttery shortcrust pastry. Good for breakfast, as a snack, or as a dessert. The dough used to make them is similar to that of classic shortcrust pastry, with the difference that in this case, instead of granulated sugar, we use powdered sugar, an ingredient that gives the dough a light and very crumbly texture.
Let’s start baking…
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these doses, you can make about 20 double cookies, depending on the size and thickness. Roll out the dough not too thinly so you can enjoy all their fragrance with each bite.
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1 teaspoon baking powder
- 1 egg
- 1/4 cup milk (Or water)
Steps
In a bowl, put the butter with the powdered sugar and mix until creamy.
Add the flour, egg, and teaspoon of baking powder.
Also add the quarter cup of milk (or water) to help you blend the dough better.
rest for 30 minutes in the fridge.
Once this time has passed, roll out the shortcrust pastry with a rolling pin. Use cutters or a glass to cut out the shortcrust pastry. I made a hole in the center of half of the cookies.
Bake in a preheated static oven at 350°F for about 13 minutes.
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Storage
Store the cookies under a glass dome or in a container.
