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Makes
16-24 cookies (depending on size)
Author Notes
This is a delicious shortbread cookie and the perfect introduction to European cookie making. —Alchemist
Ingredients
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2 cups
AP Flour
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1 1/2 cups
stick of butter (room temp)
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2/3 cup
confectioners' sugar
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1
egg yolk
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1/4 cup
yogurt
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1 teaspoon
vanilla extract
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Optional- Jam or Chocolate spread
Directions
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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.
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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
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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.
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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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