Shortbread Cookies (Print Version)
# Ingredients:
01 -
¾ cup (12 tablespoons) butter, softened.
02 -
6 tablespoons powdered sugar, spooned and leveled.
03 -
1 teaspoon almond extract or vanilla extract.
04 -
1 ⅓ cup all purpose flour, spooned and leveled.
05 -
6 tablespoons corn starch, spooned and leveled.
06 -
¼ cup Christmas sprinkles (optional).
# Instructions:
01 -
Beat butter and powdered sugar until light and fluffy, about 5 minutes with stand mixer or 7 minutes with hand mixer, until mixture becomes very light in color.
02 -
Beat in almond extract until completely combined.
03 -
Whisk flour and corn starch together, then mix into butter mixture in three additions, mixing just until combined each time.
04 -
Transfer dough to airtight container and chill 2 hours.
05 -
Roll chilled dough into 1-inch balls. Press with powdered sugar-dipped fork and add sprinkles if desired.
06 -
Bake at 300°F for 10-12 minutes until bottoms are very lightly golden. Let cool on baking sheet before transferring.
# Notes:
01 -
Store at room temperature for up to 1 week.
02 -
Can freeze baked cookies for 2 months or dough balls for 3 months.
03 -
Cookies are very fragile when warm.