If you have a Sugar Cookie fan at home, these Classic Shortbread Cookies are going to be a hit. Since I made the cookie dough ahead of time, it was just a matter of thawing it correctly (moved down from the freezer to the fridge overnight) and baking them the morning of Christmas eve. I popped them in the oven, and as soon as they started baking my dad came around and got their scent. He thought that they were regular Sugar Cookies! But by the time he tried them, he was hooked! I have to say that these cookies have been one of the best ones I’ve baked – and the ones that I’ve got great feedback from too.
Recipe Adapted from Martha Stewart’s Holiday Shortbread Cookies
Yield: Makes 24-30, depending on the size
1 cup unsalted butter, room temperature
½ teaspoon of vanilla
¾ cup confectioners’ sugar
1 ½ teaspoons coarse salt
2 ⅓ cups all-purpose flour (spooned and leveled)
sprinkles, for decorating
- In a food processor, combine butter, confectioners’ sugar, and salt; process until smooth.
- Add flour and pulse just until combined.
- Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into ¼-inch-thick slices. Add Christmas colored sprinkles, and transfer to two baking sheets.
- Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through.
- Let cookies cool 5 minutes on sheets.
- Transfer to wire racks to cool completely.
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