Oven, Sheet Tray, Parchment paper, Rolling pin
Separate the egg whites from the yolks, keeping only the yolks. Bring the butter to room temperature. In a mixing bowl, combine the flour, powdered sugar, softened butter, egg yolks & a pinch of salt.
Mix with your hands until it comes together into a ball of dough.
Cover the bowl of dough with plastic wrap. Refrigerate for 30 min.
Preheat the oven to 350°F. Transfer the chilled dough to a sheet of parchment paper. Cover with another sheet. Use a rolling pin to roll out the dough into a circle about 1/8" thick.
Remove the top sheet of parchment paper. Set it aside for use later. Use a cookie cutter or drinking glass to cut out discs of dough.
Remove the dough from around the discs. Form the dough scraps into a ball. Set the ball aside.
Transfer the parchment paper of cookies to a baking sheet. Bake for 10-12 min at 350°F.
Roll out the remaining ball of dough onto the reserved parchment paper. Cut out more cookies. Transfer the parchment paper of cookies to a baking sheet. Bake for 10-12 min at 350°F.
Let the cookies cool slightly. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Shortbread Cookies" contains 356 Energy, 19 g of Fat, 39 g of Carbohydrates, 6 g of Protein, 1 g of Fiber.
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