There are few cookies I enjoy more than a good shortbread. We have modified this one to help it hold together with fillings better than the traditional Scotch shortbread that I normally make. The egg yolk isn’t required, but is what helps it hold up to fillings. You could leave it out, add 1 tablespoon of butter, and still have a delicious cookie.
1 egg yolk
3/4 cup softened butter
1/2 cup granulated sugar
2 cups all-purpose flour
1-2 tablespoons cream
Heat oven to 375 degrees.
Cream the butter and sugar, then work in the flour. You should get a soft dough that’s pretty easy to handle. If it’s still looks crumbly, add 1-2 tablespoons of cream or softened butter.
Make balls out of the dough, about 1-inch in diameter, place 1-2 inches apart on a cookie sheet, and gently press your thumb into the surface to leave an indentation.
Note: You do not have to press your thumb into the surface if you are only using chocolate kisses, only if you’re adding jam.
Cook for 12 minutes, just until set. The edges may start to turn light brown, but don’t cook farther than that.
Remove from the oven, and gently press a chocolate kiss or chocolate melt-away into the top. We also used mulberry jam in some of them because it’s our new favorite.
Learning Tangent is Gail’s brainchild. When it all goes down, she has to get the magazine out the door and on its way to subscribers. She has four kids, of whom she and her husband David homeschool two. She enjoys a wide range of activities including weaving, photography, writing, is a musician (both a teacher & performer), calligrapher, and is an avid sci-fi- & fantasy reader. You’ll generally find her busy doing whatever it is she wants to on a given day.