John Myers
Ingredients for 1 servings:
- 400 g flour
- 250 g butter
- 125 g sugar
- 3 egg yolks
- 1 pinch of salt
- ½ lemon(s), untreated, zest
- 1 egg yolk
- ½ cup granulated sugar
- some butter
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Shortbread cookies
Grease two baking sheets with butter. Sift the flour into a bowl. Spread the butter in small pieces over the flour. Make a well in the center of the flour and add the sugar, 3 egg yolks, the salt, and the lemon zest. Knead all ingredients into a smooth dough. Fill the dough into a pastry bag or piping bag with a perforated nozzle and pipe S-shaped shapes evenly onto the baking sheets. Chill the baking sheets with the butter cookies for 1 hour. Preheat the oven to 190°C (375°F). Brush the butter cookies with the remaining beaten egg yolk and sprinkle with sugar. Brush away any sugar that falls onto the baking sheet to prevent it from burning. Bake the cookies for 8-10 minutes. Then let the cookies cool for about 6 minutes, lift them from the baking sheet with a wide knife or spatula, and let them cool completely on a wire rack. Makes approx. 50 pieces.
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