Short Dough Cookies (with Eggs)

 A bit softer than shortbread, maybe tastier?

KC Method

1. Mix butter, sugar  on low speed (2)
2. Warm bowl continuously. As sugar incorporates, increase speed (4)
3. When mix is soft and homogeneous, add eggs gradually, ensuring they get absorbed before adding the rest (vanilla can be added to the eggs)
4. Once the mix is uniform, add all flour slowly while mixing at low speed
5. Mix until flour is just incorporated (about 80-90% homogeneity) 
6. Drop dough on dusted (AP) table, knead with the palms of the hands, dusting often but not excessively until dough is uniform
7. Flatten and wrap with plastic. Refrigerate.

GV Method

1. Add soft butter (RT) to the bowl
2. Combine Icing sugar in the mixer with paddle attachment (sp 3) (about 40")
3. Add yolks one at a time, wait for incorporation
4. Sift the flour
5. Add half of the flour and mix (sp 1-2) until combined
6. Add the remaining flour, mix (sp 1-2) until uniform. Don't over mix
7. Drop the dough in plastic wrap, flatten into a square shape, wrap and reserve in the refrigerator for at least 30'

Tips and Notes

• This dough is softer than shortbread. It's also stickier
• A high speed during creaming will make the sugar airborne
• Warm the bowl, but don't melt the butter or cook the eggs
• Scrap the bowl frequently to ensure even mixing
• This dough can be kept refrigerated up to 3 months
• When creaming, mix at low-medium speed to prevent air incorporation
• The vanilla can be added along with the eggs

Official Method

1. Pre set the oven temp. to 350F/ 175C
2. Cream the butter and icing sugar with paddle ,until smooth.
3. Slowly add the  eggs yolks one at a time with the vanilla until fully incorporated, making sure to scrape side of the bowl.
4. Add 1/2 the  SIFTED cake flour and mix until combined, scrape side of bowl and add remaining flour and mix until combined and dough come together.
5.  Do not over mix the short dough.
6. Cling wrap in a flat block shape and refrigerate for at least 1/2 hour 
7. Once firm, roll it out to desired thickness of 2.5 mm. then cut out 3 1/2 inch circles  (32pcs). Dust off any excess flour
8. Arrange 16 bottom layers, on a flat tray (Upside down) leaving some space in between.
9. Place top layer disks (1pcs)  on top of bottom layers disc, 
10. Fill centres with seedless respeberry jam.
11. Rest in the fridge 20 -30 minutes before baking.
12. Bake at 350 F / 175C for 13 to 15 min.

PS.The dough recipe is rich in egg yolks and resulting in a cookie that may not be as crunchy. Other flavoring could also be added in the form of citrus zest or even spices.

INGREDIENTS

Unsalted butter (soft) 50% 190 g
Icing  Sugar 50% 190 g
Egg yolks 33.0% 127 g
Cake Flour (sifted) 100.0% 383 g
Vanilla extract 2.7% 10 g