Shortbread butter cookies from my Grandma Elise (generational recipe)

Ingredients for 1 servings:

• 500 g butter
• 250 g powdered sugar
• 750 g flour
• 4 egg yolks
• 1 lemon(s), the juice
• 2 tbsp white wine
• 2 tbsp arrack

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 35 minutes

melt in your mouth and taste deliciously like butter

Mix all ingredients except the flour into a dough. If you add the flour last, then the hand mixer is no longer of any use. You then have to continue kneading by hand (like in the old days) until you have a smooth dough. Either in a bowl or on a smooth, clean surface. Then shape the dough into a long log and let it rest in a cool place, preferably overnight. Due to the high butter content, the dough can quickly stick together during processing. To avoid this, my grandmother always processed it in several stages, always following this procedure: You cut off about a quarter of the dough, put the rest of the dough back in the fridge, and use the cut-off quarter as usual: Roll out the dough and cut out as many cookies as possible. Then cut a new quarter of the chilled dough and mix it with the rest of the first quarter, roll out the dough, and cut out as many cookies as you can. Repeat this dough-mixing process until there’s no more dough left. Place the cut-out cookies on a baking sheet lined with parchment paper and bake for about 10 minutes at about 175°C.