Buttery Shortbread Cookies

Very tasty, soft, crumbly cookies.
cook time: 3h
Freya Ashford
Buttery Shortbread Cookies

Nutrition Facts (per serving)

397
Calories
20g
Fat
46g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 300 g
Butter 200 g
Powdered sugar 70 g
Egg whites (Boiled egg whites) 3 pc
Jam 150 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Choose butter with a fat content of 82.5%. Remove it from the refrigerator in advance to soften it. You can choose jam according to your taste. I have apricot and raspberry.

Step 2

Step 2
Beat the butter with the powdered sugar for a few minutes until the mixture becomes fluffy and creamy and the powdered sugar is completely dissolved.

Step 3

Step 3
Pass the egg whites through a sieve and add to the whipped butter, mix thoroughly.

Step 4

Step 4
Sift the flour and pour it into the butter-egg mixture in several additions, mix thoroughly.

Step 5

Step 5
Roll out the dough between two sheets of parchment into a layer 5 mm thick. Place the dough layer on a hard board in the refrigerator for 2 hours.

Step 6

Step 6
Preheat the oven to 180°C. Take out the chilled dough and cut out cookies with cookie cutters. Make a hole in half of the blanks with a smaller mold. Bake in the oven for 10-15 minutes or until lightly golden (check your oven as these cookies are very easy to burn).

Step 7

Step 7
Cool the finished cookies.

Step 8

Step 8
Sprinkle the part of the cookies with holes with powdered sugar. Grease the other part (without holes) with jam. Carefully connect the two halves (be careful, the cookies are delicate and fragile).

Step 9

Step 9
Bon appetit!

Additional rubrics

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