Easter Shortbread Cookies




Rating: 3.79 / 5.00 (107 Votes)


Total time: 1 hour

Ingredients:









Instructions:

Put all the ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust pastry (do not knead too long, dough becomes burnt by hand heat and loses its binding).

Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working.

Add as little flour as possible when rolling out the dough. This is best done between two baking mats or a thicker plastic sheet (vacuum forming film). Before continuing to work the dough, be sure to sweep off excess flour with a flour whisk or wider brush.

Cut out desired cookies, place on a baking sheet and bake in the oven (hot air) at 180 °C for about 10 minutes.

Then decorate as desired.

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