One of my favorite cookies anytime of the year is a shortbread cookie. I use a cookie press to imprint them with seasonal imprints. The buttery cookie is a great choice for a cookie platter and they freeze well too!!
Shortbread Cookies:
¾ pounds unsalted butter at room temperature (3 sticks)
1 cup sugar (plus extra for sprinkling)
1 Teaspoon Pure Vanilla Extract
¼ teaspoon salt
3 1/2 Cups flour
Preheat the oven to 350 degrees
In a bowl of an electric mixer, mix together the butter and 1 cup sugar until they are just combined. Add the vanilla. Sift together the flour and the salt and slowly add it to the butter mixture. Mix on low speed until the dough starts to come together. Dump the dough onto a floured surface.
Roll the dough ½ inch thick and cut with your favorite cookie cutters. ( If the dough isn’t cooperating, you can wrap it in plastic wrap and refrigerate it for 20 minutes. It will help the dough to roll better).
Place the cut out cookies onto a baking sheet lines with parchment paper. Sprinkle with white sugar or colored sugar and bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
Enjoy!
Notes!
These cookies freeze will. Place them in an air tight container and freeze for up to 3 months.
I used a cookie press to get the Belsnickel and the Wreath imprints.