Tender Shortbread Cookies

For the shortbread cookies, cream the butter with sugar in the mixer bowl of a food processor or with a hand mixer until very creamy.

Add the egg. Add the cream, lemon juice and remaining ingredients and knead briefly by hand. Let rest in the refrigerator, covered with plastic wrap, for about 2 to 3 hours.

Roll out dough very thinly on a floured work surface or between two baking mats. Sweep off excess flour with a flour whisk or brush before cutting. Cut out any cookie shapes. (You can also form rolls, chill them, and cut into thin slices with a serrated knife).

Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for about 12 minutes until light brown on sight.

Remove the finished shortbread cookies from the oven, let cool and enjoy.

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