Classic Christmas Shortbread
Servings 15 cookies
Equipment
- 2 ½ inch fluted round cutter or Christmas cookie cutter
Ingredients
- 1/2 cup unsalted butter at room temperature, cut into cubes
- 1 teaspoon vanilla extract
- ¼ cup confectioner’s sugar/ icing sugar
- ¼ cup cup granulated sugar
- ¾ cup all-purpose flour
To Decorate:
- Sprinkles decorate before baking See decorating ideas in Tips & Tricks below
Instructions
- In a large bowl, beat together the butter, vanilla, and both sugars for 5 minutes.
- Scrape down the sides of the bowl.
- Add flour and beat on low speed until just combined.
- Shape the dough into a disc and wrap it in plastic. Refrigerate for 30 minutes.
- Line a baking sheet with parchment paper and place aside.
- Roll out the shortbread cookie dough on a lightly floured surface until 1/8 inch thick.
- Cut cookies and place them on the tray. Decorate with sprinkles.
- Refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 325 F.
- Bake the cookies for 12-14minutes.
- Remove from the oven. Place on a wire rack to cool