Eggless, simple shortbread cookies from the old days ☀️☀️
💜You'll find more tried-and-true recipes in my books💜
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✅ Recipe for Sunflower Shortbread Cookies
🔸 Makes 15 large cookies
◽ 130 g softened butter
◽ 3-4 tablespoons powdered sugar (30 g)
◽ 40 g sweetened condensed milk
◽ 1/2 teaspoon salt
◽ 1 tablespoon vanilla extract
◽ 30 g potato starch
◽ 270 g 450-550 flour
◽ peach jam
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Cream the softened butter with the powdered sugar and condensed milk until fluffy, for 5-8 minutes. 🔽
Next, add salt, vanilla extract, potato flour, and all-purpose flour. Mix everything together, first with a spatula, then with your hands.
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Refrigerate the finished dough for 15-20 minutes (or longer).
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Next, roll out the dough to a thickness of 5 mm and cut out any shapes you like.
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If you have cookie cutters like mine, dust them thoroughly with flour first.
Then, place a ball of dough on the cookie cutter, flattening it with your fingers. You can roll out the dough further. Once the dough is completely filled, trim off any excess dough and tap the edge of the cookie cutter to remove the cookie to a countertop or pastry board.
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Place the finished cookies on a baking sheet lined with parchment paper, leaving a little space between them. 🔽
Meanwhile, preheat the oven to 180°C (350°F) using top and bottom heat without convection (165°C (350°F) with convection).
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When the cookie sheet is ready, place a teaspoon of jam in the center and immediately place the whole thing in the preheated oven.
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Bake the cookies on the second rack from the bottom for 10-15 minutes (depending on your oven) or until golden brown.
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After baking, let them cool briefly before removing them from the baking sheet.