Biscuit Breton: French Shortbread Cookies

Look at those beautiful cookies! Oh, how I wish I could reach through this screen and grab one! They rich, but not too heavy! A great cookie any time of the year!

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

24

cookies

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 3

    Egg Yolks

  • 1 1/4

    cup Sugar (125 g)

  • 1

    cup Butter (Room temp) (230 g)

  • 3

    cups Flour (370 g)

  • 1/2

    tsp Salt

  • 1

    tbsp Water + 1 Egg Yolk

Directions

1. In a clean bowl, place 3 egg yolks, the butter, and the sugar. 2. Mix until fluffy. 3. Add in flour and salt, mix well. 4. Turn dough out onto floured surface and form into a ball. Add water, if needed. 5. Wrap dough in parchment paper or plastic wrap, than place in the fridge for 30 minutes. 6. Roll dough out to approximately 1/6"/ 4 mm thick. 7. Using a cookie cutter, preferable a fluted one, cut the dough and place on a baking sheet. 8. Mix water and egg yolk, then brush each cookie with the mixture. 9. Using a fork, drag the tips across the top of the cookies, making a criss-cross pattern. 10. Bake at 350F/180C for 10-12 minutes.

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