On a general scale, we love to eat a ton of vegetables and fruits but there is something about holiday baking that makes one wants to go all crazy. I admit though, that we’ve not done much this year. In fact, these cookies that I’m sharing were baked before Thanksgiving during a snow day so I could share the idea with you. Well, as you can see, I am just now posting them. It means, other home and family things became priority and I couldn’t get to editing and typing some of my holiday posts until now. But that’s OK. The race is not for the fastest. At one point, I thought I just wouldn’t bother sharing them but each time I saw a photo of them on my phone or computer, I thought I have got to post these cookies. They look and taste too good not to share!!
Once upon a time, I used to make shortbread cookies regularly. We used to eat them with cups of tea sometime in the late evening after dinner. It was a way to relax us and bring us together as a family. These moments were lovely. Overtime though, with moving around and job responsibilities increasing the tradition kind of faded away. Most important, as more kids came, times were spent focusing on them around the clock rather than thinking about making cookies:)
But seriously though, these shortbread cookies are such a delectable your family will want more or more of them. They are crunchy and buttery and would be such a good addition to your holiday baking.
The best part is that they are not loaded with sugar. Well, I mean, there is some sugar but not as much as other cookies usually call for. These are only a half cup per 2 cups flour. I did add a little extra sprinkling of sparkling sugar crystals and some colourful sugar sprinkles to make them holiday looking but that could be omitted. Personally, I don’t like eating much stuff with sugar sprinkled on top but the sparkling sugar really make them holiday ready.
To make Holiday Shortbread Cookies
- 2 cups all-purpose flour
- 1 cup pure butter softened
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Sparkling sugar crystals (optional)
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- With a hand mixer mix butter, sugar, and extracts together in a bowl.
- Add in flour until combined.
- Knead into a soft dough.
- Turn out on floured surface.
- Roll into a large rectangle shape.
- Poke holes in dough with a fork.
- Sprinkle with sparkling sugar crystals.
- Carefully place dough on prepared cookie sheet.
- Bake for 20-25 minutes. Check after 20 minutes to see if cookie is done. It should look done but not burned.
- Remove from oven. Allow to cool for 2 minutes.
- Cut into shapes with a cookie cutter or squares with a bread knife or pizza cutter.
- Let them cool completely before removing from pan (don’t want them to fall apart while still hot).
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Have you made Shortbread before? What Christmas cookies do you enjoy baking? Leave your ideas in the comments!!