Shortbread Cookies
(courtesy of Don Holtzer, owner/pastry chef, Franz’s Backstube Austrian Bakery and Fine Pastries in Reno. Makes 40 cookies)
1 cup sugar
12 ounces (3 sticks) unsalted butter, at room temperature
3½ cups all-purpose flour
Pinch of sea salt
1 or 2 egg whites, as needed
Preheat oven to 325 degrees F.
Place all ingredients in mixer with paddle attachment, then mix together until well blended. If mixture doesn’t come together, add 1 or 2 egg whites.
On a floured surface, roll out dough to ⅛ inch thickness. Cut out with cookie cutter or biscuit cutter, and place on parchment-covered cookie sheet. Bake 15 minutes.
