Sift the flour and powdered sugar in a large bowl.
Add the diced butter, egg yolks, and vanilla extract. Knead the dough until smooth. If the dough is too dry, add a tablespoon of heavy cream.
Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will make it easier to shape them in the cookie cutter.
Shaping the cookies:
Prepare a cookie cutter with your favorite pattern.
Remove the dough from the refrigerator, divide it into smaller pieces, and place them in the cookie cutter in batches. Press the cookies onto a baking sheet lined with parchment paper, leaving enough space between them.
Baking:
Preheat the oven to 180°C (350°F).
Bake the cookies for about 10-12 minutes, until lightly golden around the edges.
Cooling:
After baking, transfer the cookies to a wire rack to cool.
Serving and storage tips:
Serving: These shortbread cookies are delicious with a cup of coffee, tea, or milk. You can decorate them with powdered sugar or chocolate icing.
Storage: Store in an airtight container to keep them fresh for 1-2 weeks.
Variations:
Cocoa Cookies: Substitute 2 tablespoons of flour for cocoa for a chocolate version of these cookies.
Nutty Accent: Add finely chopped hazelnuts or almonds to the dough.
Citrus: Add grated lemon or orange zest to give the cookies a fresh touch.
FAQ:
1. Can I use margarine instead of butter?
Yes, but butter gives the cookies a richer flavor and a better texture.
2. How can I prevent the cookies from falling apart after baking?
Make sure the dough is thoroughly chilled before shaping and baking.
3. Do I need to use a food processor?
No, if you don’t have a cookie machine, you can form the cookies by hand or use cookie cutters.
Enjoy! 🍪💛
