Breton Shortbread Cookies

1. 1

   Preheat the oven to 160 degrees Celsius.

2. 2

   With an electric mixer beat the butter, egg yolks and sugar until the mixture is creamy.

3. 3

   Add the flour, salt and beat again to get a soft dough.

4. 4

   Refrigerate for 20 min.

5. 5

   On a floured surface roll out the dough to a thickness of 4 mm and cut out cookies with a cookie cutter.

6. 6

   Prick the dough with a small knife turned on the back.

7. 7

   Arrange the shortbread cookies on a baking sheet lined with parchment paper.

8. 8

   Glaze with a yolk mixed with a little water.

9. 9

   Wait 5 minutes and glaze again.

10. 10

    Decorate with a fork and bake for 12 minutes.

11. 11

    Cookies may be kept 3-4 days in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.