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My grandmother's shortbread cookies

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Ingredients for 1 servings:

  • 1 kg flour
  • 450 g sugar
  • 1 pinch of salt
  • 1 packet of baking powder
  • 2 packets of vanilla sugar
  • 750 g butter
  • 4 eggs
  • 3 egg yolks
  • 400 g ground almonds

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 45 minutes

Place the flour on a baking board, make a well in the center, and add all the other ingredients to the center. I use 4 whole eggs and 3 yolks. Knead from the outside in to form a dough. If it’s sticky, add a little more flour. Then let it rest in the refrigerator for 2-3 nights (I’ve found that the longer the dough rests, the better the cookies taste). After the resting time, grind the cookies through a meat grinder fitted with a cookie cutter attachment, cut into approximately 5 cm long pieces, and place them on a baking sheet. Bake in a preheated oven at 190-200°C (top/bottom heat) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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