Rich Shortbread
A buttery shortbread rich in egg yolks, made using the creaming method for a tender, crumbly texture.
Ingredients
butter
12 oz (375 g)
sugar
8 oz (250 g)
salt (about 3/4 tsp)
0.12 oz (4 g)
egg yolk
4 oz (125 g)
optional seasoning (vanilla, almond, or lemon)
to taste
low-gluten flour
1 lb (500 g)
Instructions
1
Mixing
Use the creaming method.
2
Shaping
Rolling method. Roll the dough to 1/4 inch (6 mm) thick (this is thicker than most rolled cookies). Use a greased or parchment-lined baking sheet.
3
Baking
Bake at 350°F (175°C) for about 15 minutes.
