Ingredients
– 325g of plain flour.
– 150g butter with creamy texture (butter at room temperature)
– 150g of sugar
– Two tablespoons of vanilla essence
– Egg
– A pinch of salt
Lets go cook
– First, we put the butter at room temperature in a bowl next to the sugar and mix everything with a rod or with a fork.
– When we have a homogeneous dough, add the egg and the two tablespoons of vanilla essence. We mix all the ingredients again until a homogeneous mass has been left again
– Now we put the flour and the pinch of salt. Although it is a sweet preparation, the salt will enhance the flavor and will leave more fluffy cookies. We mix and integrate all the ingredients by hand. We will have a rather solid ball of dough, although it will stick a little to the hands (this is good)
– We cover the dough and put it in the refrigerator. The good thing about this recipe is that it is not necessary to knead anything. We leave it in the refrigerator for one to two hours. The idea is that the dough is cooled and compacted although, not too much or it will cost a lot to give the cookie shape later.
– After time, we place the dough on the worktop and with a rolling pin, or a glass bottle if you don’t have a rolling pin, we stretch it out on the same worktop. It should be about a finger thick. Once this is done, we make the cookies with the molds that we have chosen. Or with a crystal glass. They will be just as good. I remember that this is how I made my first homemade shortbread cookies (there are three of us at home. Not one was left over)
– When there is no more space in the dough to make more cookies, as simple as picking it up and stretching it again with the rolling pin or the glass bottle and start over. I don’t want to see you throw a single gram of the dough in the trash!
– Finally, when all the cookies are done, we place them on baking paper, on top of the same baking plate, with a small separation between them since, although it will be very little, they will grow something, and we put them in the oven previously heated to 180ºC, up and down. Put them in a slit that is closer to the top of the oven than to the bottom. And keep an eye on them constantly because in 10 minutes or less they will be cooked and it is very easy for them to burn.