1 kg of wheat flour
1/2 kg of butter
1 cup (cup) of sugar, sifted
1 egg white
3 tablespoons of brandy
Confectioner's sugar to dust
Rosemary sprigs for garnish
1 kg of wheat flour
1/2 kg of butter
1 cup (cup) of sugar, sifted
1 egg white
3 tablespoons of brandy
Confectioner's sugar to dust
Rosemary sprigs for garnish
In a bowl, beat the butter with a wooden spoon until it's well broken down
Add the sugar and mix well
Gradually add the egg white, brandy, and flour
When the dough is well homogenized, separate it into small pieces and shape the shortbread cookies by hand
Insert a rosemary sprig into each one and bake in a hot oven preheated for 10 minutes
Reduce the oven temperature to medium-high and bake for approximately 30 minutes
When the shortbread comes out lightly browned, remove it from the oven
Dust with confectioner's sugar and let cool completely.
