A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies； wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).
