Name: Breton Shortbreads
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 20 shortbreads, approximately
Ingredients: 2 1/4 cups (560 ml) unbleached all-purpose flour; 1 1/2 teaspoons (7.5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1 egg; 2 egg yolks; 3/4 cup (180 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) unsalted butter, softened; 1 tablespoon (15 ml) milk; Sugar

Preparation

- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs with the sugar and vanilla until light and fluffy. Stir in the butter and dry ingredients until the batter is smooth. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for at least 1 hour.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
- In a bowl, combine the egg yolk and milk. Set aside.
- On a floured work surface, roll out the dough to about ½-cm (¼-inch) thick. With a 7.5-cm (3-inch) fluted cookie cutter, cut about 20 cookies, reusing scraps. Brush with the egg wash. If desired, sprinkle with coarse sugar crystals.
- Bake for about 13 minutes or until the cookies are golden brown. Let cool.

Breton Shortbreads

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Ingredients

Preparation

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