Those tablea rounds in the photo aren’t tablea. They’re tablea cookies, shaped to look exactly like the tablea that they’re made of.
These cookies have crisp edges and a moist interior, making them the perfect snack to satisfy a chocolate craving. Shortbread cookies have a less wet batter, which makes them easier to shape into different things. Feel free to shape these cookies with cookie cutters!
Ingredients
- 1 cup butter, softened, at room temperature
- ⅔ cup powdered sugar, sifted
- 2 egg yolks
- 1 ¾ cups flour
- ½ cup tablea, grated or powdered
Make cookie batter: Combine room temperature butter, powdered sugar, and eggs in the bowl of a stand mixer attached with a flex edge beater or paddle attachment. Beat on medium speed until light and fluffy, about 4-5 minutes. Add the flour and tablea to the butter mixture and beat until just combined, taking care not to overmix. For more control, you can switch to a rubber spatula and fold by hand.
Roll into logs: Place a piece of plastic wrap or parchment paper on a clean work surface. Place half of the cookie dough onto the plastic wrap or parchment. Shape it into a rough log about 1 inch in diameter. Wrap dough in plastic wrap or parchment and roll on the counter to smoothen it out. Repeat with the remaining dough. Chill logs for at least 30 minutes to 1 hour, or until firm but not rock solid.
Prepare for baking: Preheat oven to 350°F. Line a baking tray with parchment paper.
Slice and bake cookies: Using a sharp knife, cut the logs into ½-inch thick cookies. You can pop the cookies in the freezer while waiting for the oven to warm up—this helps them keep their shape. Bake for 8 to 10 minutes, until the tops of the cookies are just set. Remove cookies from oven and let cool completely.
