"Lovable" shortbread cookies
 
Prep time
Cook time
Total time
 
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Ingredients
  • 400 gr all purpose of pastry flour
  • 200 gr cold, unsalted and very good quality butter
  • 200 gr sugar
  • 5 or 6 large egg yolks
  • zest 1 lemon
  • pinch of salt
  • a few drops of vanilla extract
  • ½ cup of Raspberry or Black Cherry Jam
Instructions
  1. First of all, lets' make sure the butter is cold and cut into small chunks
  2. Get a big bowl, and with the tips of your fingers work the butter into the flour. Rub the fingers between them, work fast and be effective. The butter has to feel cold and solid. Work it until you end up with small tiny crumbs, almost the consistency of a "thicker" flour
  3. Add the sugar and the lemon zest and the salt and mix fast with the tip of your fingers
  4. Now add 5 of the yolks and the vanilla and start kneading, just enough to get the dough to come together, you will be able to tell right away if you need the extra yolk. Knead as little as possible, you do not want to develop any gluten or melt the butter. In both cases, you will end up with a snappy cookie rather than a meltinyuormounth consistency
  5. Punch down the dough to a flat shape about 2.5 cm (1 inch) thick, wrap it well in plastic wrap, and set it to rest for at least half an hour in the fridge
  6. Pull it from the fridge and let it rest for 10 minutes, give it a quick knead and get ready to rock and rolling
  7. I use a rolling pin that is made of marble or some other heavy stone, but you can use pretty much anything, the plus of a heavy pin is that you do less work
  8. For these type of cookies, because they are paired up, I like to roll the dough to a thickness of 4 mm (a tiny more than ⅛ of an inch)
  9. Cook them on a baking sheet covered with parchment paper for 12/16 or so minutes at 175° C (350° F), rotating the tray a couple of times. The proper timing will depend really on the type of oven you are using and on the thickness of the boys. What you are looking for is a golden brown color at the bottom. Do not wait for for the cookies to turn hard, they will not until they are overcooked. Because of the butter, they will feel soft until they are cool.
  10. Once cooked, using a spatula transfer them to a cooling rack and let them cool completely before adding the filling
Notes
If you tend to have warm hands, cool them off under cold water before starting and sometimes in the middle of the procedure as well
This dough can be made ahead of time and even frozen
Substitute vanilla with a little of cinnamon or other spice that you like for a different mood
Recipe by Foodies' Place at http://www.foodiesplace.com/lovable-shortbread-cookies/