Egyptian shortbread

6 servings
15 min
10 min
Very Easy




  • Preheat the oven to 300°F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth.
  • Add the brandy and the egg yolk, and mix until combined. Add the flour, mixing and scraping down the bowl as needed.
  • Continue beating the dough until it comes together (initially it will be a crumbly mess, but with some patience, it turns out just right!).
  • Form the dough into 2 large disks. Roll out 1 disk until it is 1/4 1/8 inch thick using powdered sugar so that the dough doesn't stick.
  • Cut into circles with a glass dipped in powdered sugar (~2.5 inch diameter glass). Bake the cookies on a silpat lined baking sheet for about 8 12 minutes.
  • The timing is highly dependent on how hot your oven is: if your oven is hotter (and heats to about 325°F), they may bake in as little as 8 minutes. Do not let them brown.
  • Remove the pan from the oven, and place it on a wire rack to cool for a couple minutes before transferring the cookies to another rack to cool completely.
  • Serve the cookies as is, or sprinkled generously with more powdered sugar.


Egyptian shortbread, photo 1
Egyptian shortbread, photo 2


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