Shortbread stamped cookies are amazing as is as a solo, as a decoration for a cake.
These cookies are great because of their dough. Its very flexible, holds its shape well and does not blur in the oven: 3 mm plunger parts will remain 3 mm after baking.
Shortbread Stamped Cookies
- 200 g melted butter
- 150 g powdered sugar
- 1 egg
- 390 g all propose flour
- a pinch of salt
- Preheat oven to 200 °C.
- Grind butter and icing sugar until smooth, add egg, then flour with salt.
- Knead a homogeneous dough, wrap in foil and refrigerate for a few hours.
- Roll out the dough 3-4 mm thick, cut the cookies with a cookie cutter and place on a sheet with baking paper.
- Bake for 9-11 minutes until the edges are browned.