The appearance of Halloween Shortbread Cookies should be terrifying for this celebration, but the taste should not be any less delicious. The shortbread is very fine thanks to the powdered cane sugar mixed into the dough, and the other ingredients are simple because let’s not forget they are meant to be offered to children.
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween
- Energy 405.44 (Kcal)
- Carbohydrates 52.76 (g) of which sugars 17.43 (g)
- Proteins 7.17 (g)
- Fat 19.38 (g) of which saturated 12.02 (g)of which unsaturated 7.06 (g)
- Fibers 1.15 (g)
- Sodium 80.09 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar (cane)
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1/4 tsp fine salt
- 1 packet vanillin
- 1 tsp lemon zest (grated)
Tools
- Cookie Cutters for Halloween cookies
- Kitchen Scale
- Mixing Bowl
- Parchment Paper
- Rolling Pin
Steps
Pour the sifted flour and sugar into the bowl, add the butter in pieces and start crumbling with your hands. Add the beaten whole egg and egg yolk, salt, and vanillin.
Also add the grated lemon zest and quickly knead with your hands to finish on a lightly floured surface. Flatten the dough, wrap it in parchment paper, and let it rest 30 minutes in the fridge.
Place the shortbread on the board with the same paper and roll it out with the rolling pin to a thickness of 1/4 inch. Shape with the cookie cutters and place them on the baking sheet lined with parchment paper. As the space runs out, re-knead and roll out the shortbread again, but chill in the fridge with the already prepared ones before cutting again. Preheat the oven to 350°F and once the temperature is reached, bake the shortbread cookies at mid-height. Bake for 12 minutes, checking that they do not brown. Turn off, wait a few minutes, then remove and let cool.
