Ingredients for Michelle Obama's Shortbread Cookies
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 2 large egg yolks
- 1 tablespoon amaretto
- Orange Zest
- Lemon Zest
- Cake Flour
- ½ teaspoon salt
- 1 large egg white
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How to Make Michelle Obama's Shortbread Cookies
- Preheat oven to 325°F (160°C).
- Line a 17 x 12 x 1-inch baking pan with nonstick foil, leaving some overhang on the sides for easy removal.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, one at a time, until well combined.
- Stir in 1 tablespoon of amaretto and the zest of 1 lemon.
- Gradually add 3 cups all-purpose flour and ½ teaspoon salt, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared pan, pressing it down to create an even layer.
- In a small bowl, lightly whisk 1 large egg white.
- Brush the top of the dough with the egg white.
- Sprinkle evenly with 2 tablespoons granulated sugar.
- Bake for 25 minutes, or until the edges are lightly golden brown.
- Turn off the oven and let the cookies cool in the oven with the door slightly ajar for 15 minutes.
- Carefully lift the cookies from the pan using the foil overhang. Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
217g
Fat
148g
Carbs
36g