Delicate Shortbread Cookies with Mayonnaise

Name: Delicate Shortbread Cookies with Mayonnaise
Total time: 25 min
Yield: 8
Cuisine: Signature Cuisine,Ukrainian
Ingredients: Corn flour yellow: 70 g; Almond flour: 50 g; Corn starch: 30 g; Ghee: 70 g; Vanilla pod: 1; Sugar white: 40 g; Mayonnaise: 30 g; Salt: 1 pinch

Features:

Cuisine:

25 min
Serves 8
Medium

Ingredients

70 g Corn flour yellow
50 g Almond flour
30 g Corn starch
70 g Ghee
room temperature
1 Vanilla pod
40 g Sugar white
30 g Mayonnaise
or 2 egg yolks
1 pinch Salt

Directions

These are exceptionally tender, crumbly, golden shortbread cookies. This is my own gluten-free version of a classic cookie my mom used to make with mayonnaise—it was my favorite growing up. If you prefer, you can substitute the mayonnaise with egg yolks, but it’s the mayo that gives the cookies their unique flavor.
The cookies can be made vanilla-flavored (as in this recipe), or with orange or lemon zest for a citrus variation.

To achieve a beautiful golden color, the recipe includes yellow corn flour.
They’re absolutely delicious!
Bon appétit!

Total visits: 29.
Today's visits: 1.

Steps

1 Done	In a small bowl, cream the room-temperature ghee with sugar using a spoon. Slice the vanilla pod lengthwise and scrape out the seeds with a knife. Add the seeds to the mixture. Add the mayonnaise and mix until smooth. Next, add the corn flour, almond flour, starch, and salt. Knead into a soft dough. Cover the bowl tightly or wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
2 Done	Preheat the oven to 180°C (356°F).
3 Done	You can shape the cookies simply by hand—rolling into a ball and flattening into a disc—or roll out the dough and cut it into shapes. However, the best results come from using a piping bag with a nozzle, a meat grinder with a cookie attachment, or a special cookie press (as shown in the photo). Form the cookies as desired and bake for 15 minutes. Once done, remove the cookies from the oven and let them cool slightly on the baking sheet. Then gently transfer them with a spatula to a wire rack to cool completely. The cookies become crisp and crumbly only after they’ve fully cooled. Bon appétit!