Name: Vanilla Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 cookies, approximately
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 egg; 1 egg yolk; 3/4 cup (160 g) sugar; 2 tsp (10 ml) vanilla extract; 1/2 cup (115 g) unsalted butter, softened; Coarse sugar, for garnish; 1 egg yolk; 1 tbsp (15 ml) milk

Preparation

Shortbread
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, beat the egg and egg yolk, sugar and vanilla with an electric mixer until the mixture becomes pale. Add the butter and dry ingredients and mix until the batter is smooth. With your hands, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.  
Egg Wash
- In a bowl, combine the egg yolk and milk.
- On a lightly floured surface, roll out the dough to 1/4 inch (5 mm) thick. Using a 3-inch (7.5 cm) fluted cookie cutter, cut out 18 cookies, reusing the scraps. Place on the baking sheets and brush with the egg wash. If desired, sprinkle with coarse sugar.
- Bake one sheet at a time for 15 minutes or until the cookies are lightly browned. Let cool on a wire rack.

Vanilla Shortbread Cookies

Categories

Ingredients

Shortbread

Egg Wash

Preparation

Shortbread

Egg Wash

Personal Note