Egg Yolk Shortbread
Egg Yolk Shortbread recipe
Yield
32 servingsPrep
20 minCook
45 minReady
65 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
butter
room temperature |
|
| 1 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
butter
room temperature |
|
| 1 | each |
egg yolks
|
*
|
Directions
In bowl mix flour, sugar and butter together, either by hand or electric mixer.
Add egg yolk and knead in well.
Divide mixture into 4 parts and roll each into a square or circle about ½-inch thick.
Mark pattern in crust by lightly tapping with tip of fork.
Cut each circle into 8 triangles or each square into 8 smaller squares.
Place pieces on lightly buttered and floured baking sheet.
Bake at 350℉ (180℃) for 15 minutes, then reduce heat to 300 degrees and bake 30 minutes more, until shortbread is delicate and light brown.
Makes 32 shortbreads.
