The holidays wouldn’t be complete without enjoying the buttery, rich goodness of delicious shortbread cookies.
Christmas Shortbread Cookie
- Prep Time
- Cook Time
- 20-24 depending on your cookie cutter
- Difficulty Level Moderate
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- 1 cup salted butter, cold and cut into small pieces
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract
- 2 1/4 cup all purpose flour
- Optional: Powdered sugar or colored sprinkles
- Preheat oven to 350*F. Line baking sheets with parchment paper and set aside
- In the bowl of a stand mixer cream together butter, sugar and extract until well combined.
- Add flour and mix until combined.
- Turn dough onto lightly floured board, knead dough by hand for 5 minutes. Dough should be soft and pliable, not sticky.
- Form a ball, wrap tightly in plastic wrap, place in refrigerator and chill for about 30 minutes.
- On the lightly floured board, roll dough out to about ½ inch thickness.
- Using desired cookie cutters, cut shapes and place 2 inches apart on lined cookie sheets. Lightly pressed sprinkles onto top of shapes if using them.
- Bake for 8-10 minutes until edges are lightly browned.
- Remove from oven, cool five minutes, remove from pan to cooling rack.
- Optional: Sprinkle powdered sugar on them while still warm.
- Allow to cool completely.
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