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Christmas Shortbread Cookies Recipe

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This recipe for Christmas Shortbread Cookies, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Breon

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
1/2 c confectioners sugar
1 tsp vanilla extract
1 3/4 c all purpose flour
1/4 c cornstarch

Directions:
Directions:
Line 2 baking sheets with parchment paper. Place softened butter in a medium size mixing bowl. Stir with a wooden spool or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 1 minute until fluffy and well blended. Add the flour and cornstarch. Stir until flour is incorporated and the dough is shaggy. Turn onto a lightly floured surface and press dough into a ball. Knead a few times until fairly smooth then form into a ball again and press into a flat disk. Roll out on floured surface to 3/8" thick. Keep work surface, dough and rolling pin lightly floured. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up dough. Place the cutouts in the refrigerator for at least 1 hour or up to 24 hours. When ready to bake Preheat oven to 350. Remove cookies from refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.

 

 

 

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