Grandma’s Italian Shortbread Cookies are delicious shortbread treats that can be prepared in just a few minutes.
You will only need to wait for the shortbread to rest before forming the cookies.
Delicious and fragrant, the grandmother’s cookies can be stored for up to a week.
With these cookies, soaked in milk, the morning breakfast will have a whole new twist!
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- Preparation time20 Minutes
- Rest time30 Minutes
- Cooking time15 Minutes
- Cooking methodOven
How to prepare Grandma’s Italian Shortbread Cookies
Pour the flour into the mixer and combine with the baking powder.
Add sugar, butter, grated lemon zest, egg, salt and mix with dough hook.
Note: If kneading by hand, work quickly so as not to overheat the mixture. This will prevent the butter from melting too much.
Once all the ingredients are well amalgamated, form a ball, which must be smooth and homogeneous.
Close the dough with plastic wrap. Place it in the refrigerator for half an hour.
How to form the cookies
In the meantime, prepare two baking sheets by covering them with a sheet of baking paper. Turn on the oven at 180°C.
After the resting time, shape the dough into small pieces as big as a tangerine.
Round off each piece of dough and place it on the baking paper.
Space the cookies apart because they will rise while baking.
Brush the cookies well with an egg yolk beaten with a tablespoon of water.
Decorate them with granulated sugar.
How to Bake Grandma’s Cookies
Bake the granny cookies in a preheated oven for about 15 minutes. They will be ready to when they begin to take a nice golden color at the base.
How to store Grandma’s Italian Shortbread Cookies
Grandma’s cookies will keep for up to a week, sealed in an airtight container.
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