Cloris returns today with another of her favorite Christmas cookie recipes. This time it’s Holiday Shortbread. Enjoy! -- AP
HOLIDAY SHORTBREAD COOKIES
Makes approximately 3-1/2 dozen cookies
Ingredients
2-1/4 cups sifted flour
1 cup butter, softened
1/2 cup sugar
Christmas sprinkles (optional)
Cream butter, gradually adding sugar until mixture is light and fluffy. Stir in flour until well blended. Cover with wax paper and chill for several hours. Work with half the dough at a time, keeping remainder chilled. Roll dough out to 1/2” thickness on floured surface and cut out with desired cookie cutters. Place on ungreased cookie sheets 1” apart. Decorate with Christmas sprinkles if desired. Bake in 300 degree oven for 30 minutes or until cookies turn light brown around the edges. Cool slightly before removing from cookie sheets.
1 cup butter, softened
1/2 cup sugar
Christmas sprinkles (optional)
Cream butter, gradually adding sugar until mixture is light and fluffy. Stir in flour until well blended. Cover with wax paper and chill for several hours. Work with half the dough at a time, keeping remainder chilled. Roll dough out to 1/2” thickness on floured surface and cut out with desired cookie cutters. Place on ungreased cookie sheets 1” apart. Decorate with Christmas sprinkles if desired. Bake in 300 degree oven for 30 minutes or until cookies turn light brown around the edges. Cool slightly before removing from cookie sheets.
Optional baking idea: Use a stoneware shortbread cookie mold or pat dough into 9” round cake pans and cut into wedges.
The best part of shortbread? It gets better with age. So make it a few days ahead of time.
Thanks, Cloris! I can taste that shortbread melting in my mouth already! Yum! -- AP
2 comments:
Two recipes in a row without zucchini in it. I guess Cloris' zucchini supply has finally run out. These shortbread cookies seem nice and easy and at this time of year I like nice and easy.
Cloris is officially out of zucchini, Kathy, but she's never out of zucchini recipes!
Post a Comment