Christmas Shortbread Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: ¾ cup butter, softened
⅔ cup powdered sugar, sifted
1 tsp. clear vanilla extract
¼ tsp. almond extract
1¾ cups all-purpose flour
3 T. cornstarch
¼ tsp. salt
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Directions: |
Directions:Add the vanilla and almond extract to the butter and beat for additional 1 minute. Whisk together the all-purpose flour, cornstarch and salt in a separate bowl. This will ensure that you do not have any lumps of cornstarch in your cookie dough. With your mixer on low, spoon the flour mixture slowly into the mixing bowl. You will want to allow the flour to be incorporated after each addition before adding more to the mixing bowl. Once all your flour mixture has been added, you will want to increase the speed to medium and beat the dough for an additional 30-40 seconds to ensure that all the ingredients are fully incorporated and that your dough is light and fluffy. Remove your paddle attachment and refrigerate the dough for 15 minutes. Using a 1½-inch cookie scoop (approximately 1½ tablespoons), scoop the dough and gently roll each dough ball in the palm of your hand. Place the cookie dough balls onto the parchment-lined cookie sheets, spaced about 2-inches apart and flatten the tops of each cookie with the tines of a dinner fork. Your flattened cookie should be about 1½-inches in diameter. You will get 8-10 cookies on each baking sheet. Garnish each cookie with the holiday sprinkles. Bake the cookies for 12-14 minutes. You can rotate your baking sheets halfway through the baking time to ensure even baking. You do not want your cookies to get golden brown. They should be a pale cream color. Allow your cookies to cool on the baking tray for 10-15 minutes before placing them on a cooling rack to cool completely before serving them. |
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