Italian Shortbread Cookies

  I haven't sent a parcel in a long time, but I am about to assemble and post a very special one to my son who took his first job away from London and away from us. People call this time of year a festive season for different reasons, but for us it has always been the season of festivity, for one week we celebrate New Year, my son's birthday and Christmas. 
So, alas, this year he'll receive a tray-load of mums biscuits and a phone-call on skype; I will just have to make sure that those biscuits look somewhat special. The first batch were the good old shortbread, Italian style ..

Italian shortbread cookies

185 gr butter
50 gr icing sugar
185 g plain flour
90 gr corn starch
3 hard boiled egg yolks
1/2 teaspoon salt
1 teaspoon vanilla

Begin with creaming the butter with sugar,then add salt and vanilla. Press the egg yolks through a fine mesh and add to the butter mix, beat to combine. At the end slowly mix the dry ingredients, flour and corn starch. Pat the dough flat, wrap it in a cling foil and refrigerate for about one hour.
Preheat the oven to 160 C/325 F. Roll the dough between two parchment papers to 1 cm thickness and cut with cookie cutters of your choice. Keep the leftover dough refrigerated , then cut more cookies.
Bake them on a middle rack for 15 to 20 minutes or until pale golden. Decorate as you wish. I used ready to roll coloured royal icing to cut the shapes matching the cookies and had a lots of fun. I know now why people decide to decorate cakes and cookies for living.

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