Shortbread Cookies
User Reviews
5
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Prep Time
35 mins
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Cook Time
18 mins
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Total Time
53 mins
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Servings
24 cookies
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Calories
130 kcal
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Course
Dessert, Baked Goods
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Cuisine
British
Shortbread Cookies
Description
This shortbread cookie recipe starts by creaming softened butter with powdered sugar until light and fluffy. Incorporating lemon zest and vanilla adds a fragrant dimension. The flour is folded in to create a smooth dough, which is chilled to firm up the fat for better handling and texture during baking. Rolling the dough to about 1 cm thickness allows for even baking.
Cutout cookies are brushed with frothy egg white before baking to provide a gentle sheen and help maintain shape. Baking at a low temperature (320°F/160°C) until the cookies are just lightly golden preserves their pale appearance and brittle texture. The cookies should be handled carefully as they will be tender and crumbly.
Dusting with confectioners' sugar once cooled adds a hint of sweetness and a refined look. These shortbread cookies pair well with tea or coffee and can be attractive for special occasions or everyday enjoyment.
The recipe advises monitoring closely during baking to avoid overly dark coloring, which can alter the delicate flavor and texture.
Ingredients
- ⅔ cup powdered sugar (icing sugar)
- 1 cup butter softened
- salt a pinch
- 2 cups flour
- 1 egg yolk and white separated
- 1 teaspoon vanilla extract
- lemon finely grated zest of ½ lemon
- flour for dusting
- confectioners sugar for sprinkling
Instructions
- Preheat the oven to 320°F/160°C.
- Using an electric mixer, in a mixing bowl, cream together the butter with the sugar till light and fluffy.
- Stir in the egg yolk, lemon zest and vanilla.
- Fold in the flour and knead gently to make a smooth dough.
- Wrap in wax wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough to a 1 cm thickness.
- Using a cookie cutter, press out the cookies. Place the cookies on a parchment lined baking sheet.
- Beat the egg white till frothy and brush over the cookies.
- Bake for 18 minutes, until light golden. Allow to cool on the baking sheet before transferring to a cooling rack. Dust with confectioners' sugar.
Notes
- Watch cookies closely while baking as they are meant to be lightly golden and should not become too dark.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 70mg | 3% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 245IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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