Breton Shortbreads
Breton Shortbreads
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  • 2 1/4 cups (560 ml) unbleached all-purpose flour
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 1 egg
  • 2 egg yolks
  • 3/4 cup (180 ml) sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup (125 ml) unsalted butter, softened
  • 1 tablespoon (15 ml) milk
  • Sugar
  • Preparation
  • In a bowl, combine the flour, baking powder, and salt. Set aside.
  • In another bowl, beat the eggs with the sugar and vanilla until light and fluffy. Stir in the butter and dry ingredients until the batter is smooth. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for at least 1 hour.
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
  • In a bowl, combine the egg yolk and milk. Set aside.
  • On a floured work surface, roll out the dough to about ½-cm (¼-inch) thick. With a 7.5-cm (3-inch) fluted cookie cutter, cut about 20 cookies, reusing scraps. Brush with the egg wash. If desired, sprinkle with coarse sugar crystals.
  • Bake for about 13 minutes or until the cookies are golden brown. Let cool.
  • Description
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