Line 2 biscuit trays with baking paper. Sift flour onto a work surface; make a well in the centre. Place the butter, icing sugar, whole egg and salt in the well. Starting from the centre, work the ingredients into a smooth dough. Roll into a ball, wrap in cling wrap and chill for 30 minutes.
Preheat oven to 200 degrees C. Roll out the dough thinly on a lightly floured work surface. Use shaped cookie cutters to cut out shortbread shapes.
Place shapes 2.5 cm apart on trays. Brush with combined egg yolk and cream. Top with sugar sprinkles or chopped glacé cherries Bake shortbread, one tray at a time, for 10–15 minutes until golden.
My 4 yr old daughter loved making these with the new cookie cutters she got for Christmas so it was a fun and long activity. I found the dough to be rather crumbly and difficult to work with even though I followed the recipe exactly. It was a good practice run to make heart cookies for Valentine's Day. They may need more sugar in the dough or alternatively an icing to top them off helps with the flavour. - 07 Jan 2009