Rich & Buttery Shortbread Cookies
Authentic Shortbread Cookie Recipe | Angela’s Baking
Experience the delightful crisp texture and rich, buttery flavor of authentic shortbread cookies! This unique recipe features cooked egg yolks, adding an extra layer of richness and a wonderfully tender crumb. Perfect for any occasion, these cookies are a guaranteed crowd-pleaser. Give this delicious recipe a try!
Ingredients
- 136g unsalted butter, softened
- 60g powdered sugar (icing sugar)
- 1 egg yolk, cooked
- 2g salt
- 128g cake flour (or all-purpose flour)
- 34g cornstarch
- 1 tsp lemon zest (optional)
Cooking Instructions
Step 1
1. **Cook the Egg Yolk:** Place the egg yolk in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for about 1 minute, or until fully cooked and firm. Set aside to cool slightly.
Step 2
2. **Cream Butter and Salt:** In a mixing bowl, combine the softened butter with the salt. Cream together using an electric mixer or a whisk until smooth and well combined. Ensure the butter is at room temperature, not melted.
Step 3
3. **Add Sugar and Zest:** Gradually add the powdered sugar to the creamed butter, mixing until fully incorporated and the mixture is light and fluffy. If using, stir in the lemon zest for an aromatic touch. You can also rub the zest into the powdered sugar beforehand to release more flavor.
Step 4
5. **Incorporate Cooked Yolk:** Pass the cooled, cooked egg yolk through a fine-mesh sieve directly into the butter mixture. Gently mix until just combined, ensuring no large lumps remain.
Step 5
6. **Add Dry Ingredients:** Sift the cake flour and cornstarch together over the wet ingredients. Using a spatula or wooden spoon, gently mix until a cohesive dough forms. Be careful not to overmix, as this can make the cookies tough.
Step 6
7. **Chill the Dough:** Shape the dough into a flattened disk, wrap it tightly in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. Chilling firms up the dough, making it easier to handle and deepening the flavors.
Step 7
8. **Temper the Dough:** About 15 minutes before shaping, remove the dough from the refrigerator. Let it sit at room temperature briefly to soften slightly, making it pliable enough to roll without breaking.
Step 8
9. **Shape and Knead (Gently):** Place the dough on a lightly floured surface and gently press it down with your hands to lightly knead and bring it together. This helps create a smoother texture. If the dough feels too soft or the room is warm, briefly chill it in the refrigerator for 10-15 minutes after this step before rolling.
Step 9
10. **Roll Out the Dough:** Lightly dust your work surface or parchment paper with flour. Roll out the dough evenly to a thickness of approximately 1.5 cm (about 0.6 inches). Ensure consistent thickness for even baking.
Step 10
11. **Cut and Decorate:** Use cookie cutters to cut out your desired shapes. Place the cut cookies onto a baking sheet lined with parchment paper, leaving some space between them. You can gently press the tines of a fork or a chopstick onto the surface to create decorative patterns.
Step 11
12. **Bake and Cool:** Bake in a preheated oven at 170°C (340°F) for about 25 minutes, or until the edges are lightly golden. Baking times may vary depending on your oven. Let the cookies cool completely on a wire rack to achieve the signature crispness.
