these fluffy, lemon-scented shortbread cookies are a classic with coffee
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course cookies, sweets
Cuisine Italian, vegetarian
Servings 40cookies
Calories 43kcal
Ingredients
25gbutter
125gsugar
1pinchsalt
1teaspoonvanilla extract
1lemon zestuntreated
250gplain flour
3gbaking powder
2egg yolks
50mlmilk
jam
Instructions
Pre-heat the oven to 180° C. Beat the butter (at room temperature), sugar, vanilla extract, lemon zest and salt vigorously with a mixer. This will make the dough much airier than a conventional shortcrust pastry. Mix the flour with baking powder and add to the sugar-butter mixture. Knead or mix until a homogeneous mass is formed. Now add the yolks to the milk and slowly mix into the dough.
Fill the mixture into a piping bag with a serrated nozzle and pipe small mounds onto a baking tray with baking paper. Place a small dollop of jam in the centre of each cookie. It is best to form a hollow with a mocha spoon or small teaspoon and fill this with the jam. Apricot, red currant or raspberry are perfect. Bake the cookies at approx. 180° C for 15 minutes.