Shortbread Cookies




Rating: 3.40 / 5.00 (1581 Votes)


Total time: 45 min

Ingredients:












Instructions:

Preheat oven to 180 °C top/bottom heat.

Cream butter, powdered sugar and vanilla sugar. Stir in egg. Add rum and lemon juice. Mix in flour.

Fill the dough into a piping bag with a star-shaped nozzle (e.g. size 7-8) and pipe sticks, croissants, circles or biscuits onto a baking tray lined with baking paper.

Bake the cookies for about 10 to 15 minutes and let them cool down.

Glue two cookies of the same shape together with jam. Use a piping bag with a small round nozzle to pipe the jam onto one cookie and then place a second cookie on top.

Melt the coconut oil and milk chocolate in a saucepan and dip one side of the double cookies in it.

Let piped cookies dry on baking paper until glaze is set. Then store in airtight tins.

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