A simple recipe for buttery shortbread cookies. Perfect for holiday baking.
Cuisine American, British, canadian
Keyword christmas cookies, cookies, shortbread cookies
Prep Time 10minutes
Cook Time 18minutes
chill time 2hours
Total Time 28minutes
1cupunsalted butterroom temperature
1/2cupicing sugarpowdered sugar
2cupsall purpose flour
Cream together butter and sugar in a medium bowl.
Stir in the flour and salt. The dough will seem quite dry, keep on stirring. Eventually the dough will form into a ball...keep stirring. At this point dough can be wrapped in plastic wrap and refrigerated until you are ready to bake the cookies - approximately 24 hours in the fridge.
Roll out the dough, on a lightly floured surface…actually use powdered sugar for dusting as adding more flour may toughen the cookies. Roll them out to 1/4″ thickness.
Use a small glass or a round cookie cutter (about 2″ diameter) to form cookies.
Place sprinkles in a shallow bowl or on a plate. Take each raw cookie and press one side into the sprinkles…be sure to press firmly so the sprinkles really stick.
Bake on parchment paper lined baking sheet, in 350°F oven for 15-18 minutes, until edges are lightly golden.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.