Easy Christmas Shortbread Cookies Recipes

SIMPLE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar.
• Add flour, mix well.
• Roll out and cut into desired shapes, place on a parchment lined baking sheet.
• Bake at 350°F for 10 to 12 minutes until pale golden.

CHRISTMAS SHORTBREAD COOKIES

Steps:

• 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.
• 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 a 7 1/2- to 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).
• 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 to 1/3-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.
• Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.

SHORTBREAD CHRISTMAS COOKIES

Steps:

• Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
• Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
• For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C.)
• Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
• Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
• Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.