Dutch sand cookies (shortbread cookie dough)
This delicious basic cookie recipe allows you to make a variety of cookies in addition to shortbread.
Servings: 20 cookies
Ingredients
- 225 g unsalted butter
- 150 g soft white sugar
- 8 grams vanilla sugar
- 1 egg yolk
- 280 g flour
- Pinch of salt
Instructions
- Cream together the butter, sugar and vanilla sugar. Add the egg yolks and mix well. Add the flour and salt and knead until you have a firm dough.
- Wrap the dough in cling film and leave in the fridge to rest for at least an hour.
- Once the dough has rested, you can shape it into balls. Place them on a baking tray lined with greaseproof paper and flatten slightly (with a fork).
- Bake at 180°C/350˚F (conventional oven) for about 16 minutes or until the edges are golden brown.
- Leave the cookies to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely.
Tips
Cookies are always soft when they come out of the oven. They harden as they cool.
How to store
In an airtight container the cookies can keep for 4-6 weeks