Cut into fun Christmas shapes and decorated with sprinkles, these easy melt-in-your-mouth shortbread Christmas cookies are always a hit around the holidays.
1 hand-held or electric stand mixer with whisk attachment
1 rolling pin
Christmas cookie cutters
cookie sheet
parchment paper
Ingredients
1cupsalted buttersoftened
1½cupsflour
½cuppowdered sugar(also known as icing or confectioners sugar)
½cupcorn starch
1Tablespoonvanilla
¼teaspoonsalt
Christmas sprinkles for decorating
Instructions
Preheat oven to 375°F.
In a large-sized bowl, cream the butter on high speed.
Add in the flour, sugar, corn starch, vanilla and salt. Continue to beat on medium speed until the dough forms a ball.
Place the dough on a floured, flat surface and roll it out until it is about ¼ inch thick.
Cut out some shapes using cookie cutters.
Place the shapes on a cookie sheet lined with parchment paper, about ½-inch apart.
Roll out any remaining dough and cut more cookies.
Add sprinkles to the cookies.
To help the cookies hold their shape, refrigerate them on the baking sheet for 15 to 30 minutes.
Bake for 10 to 12 minutes or until the edges are slightly brown.
Let the cookies cool for 5 to 10 minutes on the baking sheet before moving them to a wire cooling rack to cool completely.
Notes
If the cookies won't hold their shape, try rolling the dough out between two sheets of parchment paper. Then put the parchment paper and dough into the refrigerator for about 30 minutes (until the dough hardens). Remove the parchment paper and cut out the cookies. You should be able to move them easily to the cookie sheet.