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Receta Lemon Shortbread Cookies From "The Simply Great Cookbook"

Name: Lemon Shortbread Cookies From "The Simply Great Cookbook"
Ingredients: 1 3/4 c. Flour; 1/2 c. +2 TB. sugar; 1 x Cooked egg yolk, finely shredded; 6 ounce Cool unsalted butter; 1 x Raw egg yolk Zest of 1/4 lemon; 1 Tbsp. Lemon juice

de Global Cookbook

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Ingredientes

1 3/4 c. Flour
1/2 c. +2 TB. sugar
1 x Cooked egg yolk, finely shredded
6 ounce Cool unsalted butter
1 x Raw egg yolk Zest of 1/4 lemon
1 Tbsp. Lemon juice

Direcciones

1. Combine flour, sugar and cooked egg yolk in a large bowl. Cut cool butter into small cubes and mix into flour mix. Set aside.
2. In a small bowl, mix together raw egg yolk, lemon zest and lemon juice.
3. Add in the liquid mix to the flour mix and blend well to create a soft dough. Refrigeratedough for one hour.
4. Roll out dough to 1/2-inch thick and cut into shapes with a cookie cutter. Place on a baking sheet that has been lined with parchment paper.
5. Bake cookies in a preheated 350 degree oven for 12 to 15 min, or possibly till lightly golden.
6. Store cookies at room temperature in a covered container.
The idea for this cookie came from Bonnie's Patisserie in Southfield, Mi.
Here they sandwich two lemon cookies together with raspberry jam and call them Italian Shortbread Cookies. Doesn't which sound good