Christmas Shortbread Cookies

Christmas Shortbread Cookies Recipe via bakeforcoffee.com

It’s that time of year, where the hustle and bustle of the  holidays are all around us. The decorating, shopping, wrapping, mailing cards, baking, holiday parties, cookie exchanges, the list goes on and on and on. All of this, amongst our every day obligations, work and families to tend to.

So, how about an easy Shortbread Cookie recipe with a small list of ingredients, that you can roll out in no time at all! There truly is not much to making these cookies, in fact, you spend most of your time cutting them out and adding the sprinkles (the fun part), than you do collecting/measuring ingredients and making the dough.

I find these cookies perfect for Santa’s plate on Christmas Eve, or for that last minute Cookie Exchange party you were invited to but don’t have  a whole lot of time to bake anything extravagant, or as filler for the tray of holiday sweets you are sending to work with your spouse.

I look forward to baking these cookies every year, not only because of the simplicity in making them, but because they aren’t too sweet,  and they literally MELT IN YOUR MOUTH! I’m not kidding! The key ingredient here is the cornstarch, which adds a crumbly yet tender texture to these cookies.

Here’s how to make my Christmas  Shortbread Cookies…

Christmas Shortbread Cookies Recipe via bakeforcoffee.comStart off by whisking the flour and cornstarch together in a bowl. Set aside.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comCut the cold sticks of butter into slices and put the slices into a separate mixer bowl with the paddle attachment. Beat the butter on low (#2 setting) until smooth. Don’t over-beat the butter. Add the confectioners sugar to the butter, and cream together.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comAdd the flour mixture to the butter mixture, continuing to beat on low (#2 setting), then add the vanilla extract and salt and beat all ingredients together until just combined. This is about what your dough should look like, a little crumbly, not too creamy.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comBall up the dough, cut a large piece of parchment paper and place on your counter top. Roll dough flat (I rolled out my dough to be about 5/16″ thick) on the parchment paper. Place the parchment paper with rolled out dough on a large cookie sheet, and place in the freezer for 2-3 minutes. (Freezing/cooling the dough will make it much easier to cut the shapes and transfer them to the cookie sheet. Chilling the dough will also help the cookies hold their shape while baking.) Preheat oven to 300°F.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comAfter 2-3 minutes in the freezer, the dough should be ready to cut. I used a 2″ fluted square cookie cutter.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comPlace your cut shapes onto a cookie sheet lined with parchment paper. Chill in the freezer again for 1-2 minutes before baking. If you don’t want to add sprinkles to the cookies, they are then ready to bake in the oven for 12 minutes.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comI added a holly berry and leaves to each cookie. The sprinkles add such a holiday-ish touch and really dress up the cookies!

Christmas Shortbread Cookies Recipe via bakeforcoffee.comNow they are ready for the oven! 12 minutes.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comOnce cookies are done, let them cool on the cookie sheet about 5 minutes, then gently transfer them to a cooling rack to cool completely.

Christmas Shortbread Cookies Recipe via bakeforcoffee.comOnce cookies have cooled completely, they are ready to serve!

Christmas Shortbread Cookies

*Makes 40 two inch square cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup confectioners sugar
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Whisk the flour and cornstarch together in a bowl. Set aside.
  2. Cut the cold sticks of butter into slices and put the slices into your mixing bowl with the paddle attachment. Beat the butter on low (#2 setting) until smooth. Don’t over beat. Add the confectioners sugar to the butter, and cream together.
  3. Add the flour mixture to the butter mixture, continuing to beat on low (#2 setting), then add the vanilla extract and salt and beat all ingredients together until just combined.
  4. Make a dough ball, cut a large piece of parchment paper and place on your counter top. Roll dough flat (I rolled out my dough to be about 5/16″ thick) on the parchment paper. Place the parchment paper with rolled out dough on a large cookie sheet, and place in the freezer for 2-3 minutes.
  5. Preheat the oven to 300°F.
  6. Remove dough from freezer. Using a 2″ fluted square cookie cutter (circle or any shape of your choice), cut your shapes.
  7. Place your cut shapes onto a cookie sheet lined with parchment paper. Add sprinkles to the cookies if you choose to.  Chill in the freezer again for about 1-2 minutes before baking.
  8. Bake the cookies for 12 minutes in the oven.
  9. Remove from oven, let cool on cookie sheet for five minutes.
  10. Gently transfer cookies to a cooling rack to cool completely.
  11. Once completely cooled, the cookies are ready to package up or serve!

Variations:

*Vanilla Bean Shortbread Cookies – use Vanilla Bean Paste instead of the vanilla extract.

*Peppermint Shortbread Cookies – use 1/2 teaspoon vanilla extract and 1/2 teaspoon peppermint extract instead of the 1 teaspoon vanilla

ENJOY!

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4 thoughts on “Christmas Shortbread Cookies

  1. Pingback: Flaky Pineapple Squares – Holiday Recipe #7 | 365 Days of Thank You

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