SHORTBREAD COOKIES
Provided by Magnus Nilsson
Categories Cookies Dessert Bake Vegetarian Kid-Friendly Quick & Easy Jam or Jelly Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
- Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
- Bake cookies until golden, 12-14 minutes. Transfer to a wire rack to cool.
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Abbuo bokkar Sheik
[email protected]I followed the recipe exactly and the cookies turned out flat and bland. I'm not sure what went wrong.
Dibia Frank
[email protected]These cookies were a bit too dry for my taste. I think I might have overbaked them. But the flavor was good.
Sanjida Fahmida
[email protected]OMG! These cookies are amazing! I made them for a party and they were a huge hit. Everyone loved them. They're so buttery and crumbly, and the flavor is perfect. I'll definitely be making these again and again.
Austin Higgins
[email protected]These cookies were so easy to make and turned out perfectly! I followed the recipe exactly and they were delicious. The texture was perfect and they had a great buttery flavor. I will definitely be making these again.
Ali intartament
[email protected]I've been baking shortbread cookies for years, and this recipe is by far the best I've ever tried. The cookies are perfectly crispy and buttery, with a melt-in-your-mouth texture. I love the addition of vanilla extract and almond extract, which gives