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Author Notes: This is a delicious shortbread cookie and the perfect introduction to European cookie making. —Alchemist
Makes 16-24 cookies (depending on size)
- 2 cups AP Flour
- 1 1/2 cups stick of butter (room temp)
- 2/3 cup confectioners' sugar
- 1 egg yolk
- 1/4 cup yogurt
- 1 teaspoon vanilla extract
- Optional- Jam or Chocolate spread
- Heat oven to 350 degrees. In a large bowl, cut butter into the flour. Add the rest of the cookie ingredients, bring together quickly. Cover the dough and refrigerate about an hour.
- Roll dough thinly and cut into circles of desired diameter. Using a smaller, round cutter, cut the center out of half the circles (or use a knife to cut squares). Remove scraps, reroll and cut more cookies. Then place on parchment-lined cookie sheet
- Bake 10-15 minutes or until turning lightly brown around the edges. The cookie should be white or a light golden brown, but not dark.
- When the cookies have cooled, sprinkle confectioners’ sugar on cookies with holes and spread a light layer of jam on the whole cookies. Press them together lightly, confectioners’ sugar and jam sides up. When set, store tightly covered.
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