Easy Shorbread Christmas Cookies are simple to make and loaded with festive sprinkles, making this Christmas shortbread recipe the perfect addition to your holiday cookie platter! Christmas Recipes, Christmas Recipes Dinner, Christmas Food, Christmas Recipes Baking, Christmas Food Ideas, Christmas Food Gifts, Christmas Recipes Appetizers, Christmas Recipes Dessert
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Yield: 36 Servings
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup powdered sugar 1/2 teaspoon salt 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract etc.
Instructions:
First. Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.
Step two, Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes (or refrigerate for at least 4 hours and up to a week).
Step 3, Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer (or refrigerator). Cut dough into 1/4-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.
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