Viennese Shortbread Biscuits - cooking recipe

Ingredients

90 g icing sugar
300 g unsalted butter
2 eggs
lemon essence
375 g flour

Preparation

Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.