Melt In Your Mouth Shortbreads – a delicious recipe with Butter, Egg, Sugar, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F (160u00b0C). Line baking sheets with parchment paper.
2
See note below *. In the bowl of your stand mixer, on medium speed, beat the butter for ages (5 minutes). Then add the egg yolk and beat forever (5 minutes). Add the sugar and beat for an eternity (5 minutes). Then add the flour in 4 parts (1/2 cup at a time), beating for 2 minutes after each addition. Then beat an additional 2 minutes for good luck.
3
Roll the batter into balls (scant tablespoon full for each ball) and place on baking sheets. Flatten the tops slightly with the bottom of a drinking glass (cookies should be about 1/2 inch thick). Bake for about 12-15 minutes until very slightly brown on the bottom edge.
4
* Notes: the secret to this recipe is tremendous beating. Use pure butter - no substitutions this time! And be sure to scrape down the sides and bottom of your bowl between ingredient additions to ensure everything is combined perfectly.
5
Adapted from a family recipe handed down to me by Rose Dyer.
758
kcal
Calories
49
g
Fat
71
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup Butter, Room Temperature, 1 Egg Yolk, 1/2 cups Sugar, 2 cups All-purpose Flour.
Yes, Melt In Your Mouth Shortbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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