Shortbread Christmas Cookies
Shortbread Cookies are slightly sweet and buttery and pretty much melt in your mouth! These Shortbread Christmas Cookies are easy to make and only require a few simple ingredients! YUM!
Servings: 36 Cookies
Ingredients for the Shortbread Cookies -
- 1 cup softened butter
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 tsp. salt
- 2 cups flour
- 3-4 tbsp. colored sprinkles
Ingredients for the Icing -
- 2 cups powdered sugar
- 1 tsp. vanilla
- 2-3 tbsp water
- green food coloring
Directions for the Shortbread Cookies -
Cream together butter and vanilla until smooth.
Add in all dry ingredients (sugar, cornstarch, salt, flour) and mix until evenly combined. The dough will be dry and crumbly, but will hold it's shape.
Quickly mix in the sprinkles, and then turn dough onto a large sheet of parchment. Lift parchment into a square baking dish and then evenly press dough into the bottom, about 1/2 inch thick.
Refrigerate for about 30 minutes.
Remove from fridge and lift the dough out of the square dish using the parchment.
Cut into triangles. Bake at 325 for about 10 minutes, until light golden brown on the bottom. Let cool completely.
Directions for the Icing -
Put powdered sugar into a bowl and add vanilla and water, starting with 2 tbsp. Mix until smooth.
You want the icing to be pretty thin, so that you can easily drizzle over cookies, so add more water if necessary.
Stir in a few drops of green food coloring and then spoon into the corner of a zip-top bag for drizzling.
Lay cookies out on parchment paper and snip the corner off the bag of icing. Just pipe or drizzle over the triangles, back and forth in one direction so that they resemble trees. Add a few sprinkles if you want, and then let sit until the icing dries.
Serving: 1Cookie | Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Calcium: 1mg | Iron: 1mg