dessert
Old-School Mayonnaise Shortbread Biscuits
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Prep
15 minutes
Cook
15 minutes
Total
30 min
Serves
24–30 cookies
Tender, melt-in-the-mouth, and crisp at the edges, these shortbread cookies use full-fat mayonnaise as the secret ingredient. The fat and egg in the mayo give them a softness and delicacy that standard shortbread doesn't have.
Ingredients
- 100 g real full-fat mayonnaise
- 100 g unsalted butter, room temperature
- 1/2 cup (100 g) sugar
- 1/2 tsp baking soda activated with a drop of vinegar
- Approx. 2 cups (250 g) all-purpose flour
Instructions
- 1Cream the mayonnaise, butter, and sugar together until smooth.
- 2Stir in the baking soda and vinegar mixture, then gradually fold in flour until a soft dough forms that doesn't stick to your hands.
- 3Shape into small round balls or press through a cookie press onto a baking sheet.
- 4Bake at 180 °C (350 °F) for 12–15 minutes until the bottoms are lightly golden.
Cook's Note
Use full-fat real mayonnaise, not the light version and not anything with garlic or added flavors. The egg and oil in the mayo are doing the work here; lower-fat versions don't have enough of either.
Best Served With
Warm cocoa or cold milk. Simple and direct.
Why This Recipe Works
Mayonnaise is a stable mix of oil and egg. Adding it to cookie dough coats the flour with fat before water can get in and make it tough. There's almost no toughness developing, which is why these are so short and tender.
Make It Yours
- Roll dough balls in coarse sugar or poppy seeds before baking.
- Add a pinch of lemon zest to the dough.
- Press a small piece of chocolate onto the center of each cookie before baking.
Leftover Strategy
Keep in an airtight tin at room temperature for up to a week. They hold their texture well.
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Pairing
Warm milk, cocoa, or tea. These are a simple, everyday cookie, the drink should match.