In the realm of cookies, shortbread reigns supreme. It’s delicious, easy to make, and stores wonderfully. Especially beloved by kids, shortbread cookies pair perfectly with warm milk, cocoa, tea, coffee, or any favorite beverage.
Ingredients (Yields approximately 30 cookies):
- Flour – 3.5 cups
- Chicken eggs – 2 pieces
- Unsalted butter (softened) – 1 cup (200 g)
- Baking powder – 1/2 tsp
- Sugar – 3/4 cup (150 g)
- Vanilla extract – a pinch
Step-by-Step Recipe:
In a mixing bowl, combine softened butter with vanilla extract and sugar. Use a hand mixer to beat until creamy.
While continuing to beat, add eggs one at a time until well incorporated.
Sift flour and baking powder together.
Add the egg-butter mixture to the flour mixture and knead until a dough forms. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C). Roll out the dough to a thickness of 1/4 to 1/3 inch (5-7 mm) and cut out cookies using a cookie cutter or glass.
Line a baking sheet with parchment paper, arrange the cookies, and bake for 15-20 minutes until golden brown.
Bon appetit!
