Shortbread Cookies
Shortbread cookies are known to be a derivative of a Medieval Scottish
yeasty biscuit dating back to the 12th century. It is said that Mary, Queen
of Scots is responsible for the refined version, a wedge shaped shortbread
known as "petticoat tails" that contained butter instead of yeast. There are
of course many variations of shortbread cookie dough, but the intended
result remains the same: a tender and crisp cookie that is a delicious
accompaniment to tea, coffee, or hot chocolate, as well as wine and
champagne.
After applying the egg wash try sprinkling these ingredients on the cookies:
After applying the egg wash try sprinkling these ingredients on the cookies:
- sea salt and black pepper
- sugar and cinnamon
- sugar and crushed fennel seeds
- sugar and crushed caraway seeds
- poppy seeds
- sugar and cinnamon
- sugar and crushed fennel seeds
- sugar and crushed caraway seeds
- poppy seeds
Ingredients
Units:
- All Purpose Flour - 15 oz
- Unsalted Butter - 12 oz
- Powdered Sugar - 3⅜ oz
- Vanilla Extract - 0.06 oz
- Salt - 1/8 oz
- Egg - 1¾ oz
- Olive Oil - 1/2 oz
Servings
72 cookiesDirections
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