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Christmas Shortbread

2 c. butter, softened

1 c. brown sugar

2 t. almond extract

4 1/2 c. flour

sprinkles for decorating


1.  In a stand mixer cream together the butter and brown sugar.  Add in the almond extract.

2.  Add 3 1/2 cups of the flour to make a dough.

3.  On a clean surface sprinkle some of the remaining flour, place dough on it, sprinkling with a bit more flour and knead dough until it comes together a bit more, adding more flour if too sticky.

4.  Cover the dough in plastic wrap and refrigerate for 30 minutes.

5.  Preheat the oven to 325 degrees and lightly grease a baking sheet.

6.  Using a rolling pin roll out the dough to 1/2 inch thickness.  Cut out desired shapes and place on the cookie sheet.  Top with holiday sprinkles.  Bake for 15 minutes or until just slightly golden around the edges.

7.  Remove and place on a baking rack to cool.

8.  Keep stored in an airtight container for up to one week.  Freeze for up to 3 months.


Make these cookies for ANY holiday!  I love these sprinkles for Valentine's Day, these for Easter and these for the 4th of July!



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