I love shortbread cookies, there are almost thousands possibilities of flavours that you can add: mandarin, lemon or orange zest, vanilla or cinnamon, cardamom and etc. I stumbled upon this recipe a long time ago on one Russian website that content was about news, conferences for chefs and there were some recipes as well. I don’t know why I haven’t tried this recipe earlier, because these cookies are amazing! They have the right shortbread cookie texture – not too crumbly neither hard, simply divine! 🙂
Salted peanut cookies
- Cut butter into 1cm cubes and bring to room temperature. Divide the egg into yolk and white.
- On a flat surface (you can do it in a large bowl too), mix butter with sugar until just coarse crumbs.
- Add egg yolk, half of egg white (keep the rest) and lemon zest. Mix to combine.
- Mix in flour. Combine the dough. On this step you may think you need to add extra flour, stop, no need to add extra flour or overknead the dough; after resting it’ll be perfect. Cover the dough in a plastic wrap and put in a fridge for 40-50 minutes.
- Once the dough is cooled, roll it out on a lightly floured surface into 5mm thick disk. Cut out cookies any shape you like. Carefully transfer cookies on a lined baking tray. Brush with remaining egg white, sprinkle with peanuts.
- Bake in preheated 180C oven for 12 minutes or until cookies are lightly golden.