Shortbread Stamped Cookies
Ingredients
Dough
- 200 g softened butter
- 150 g powdered sugar
- 1 egg
- 390 g all purpose flour
- a pinch of salt
Icing
- 1 egg white
- 200 g powdered sugar
- 1/2 tbsp lemon juice
Instructions
- Preheat oven to 190 °C.
- Grind butter and icing sugar with a help of table spoon until smooth and homogeneous.
- Add egg and bring the mixture to a homogeneous state again.
- At last add sifted flour mixed well with salt.
- Knead a smooth and homogeneous dough, then wrap it in plastic wrap, and place it in the refrigerator overnight.
- Lay out a sheet of parchment paper. Roll out the dough on the parchment to a thickness of 3 mm. Use a rolling pin or cookie cutters to create a design on the dough. Then, use cookie cutters to cut out the shapes. Trim off any excess dough and knead it with the remaining dough until smooth. Repeat the process.
- Bake cookies for 8-9 minutes until the edges are browned. Please refer to your oven’s specifications to adjust the baking time correctly.
