Category: Cookies
Yields:
36 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
12 Mins
Total Time:
32 Mins
You just need a few ingredients to make these mouth-watering classic shortbread cookies. This recipe adds melting chocolate to sweeten up the taste and beautify the design. These are the perfect cookies to bring to a cookie exchange, potluck, party, or to keep for yourself.
Ingredients
Adjust Servings
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Main Ingredients
Instructions
- Preheat the oven to 325 degrees.
- Place 1 ½ cups (3 sticks) of room temperature butter in a standing mixer bowl, or large bowl for hand mixer. Using a mixer (paddle attachment), blend butter together until smooth.
- Add 1 cup of powdered sugar and 1 tsp vanilla extract. Blend until just combined.
- Slowly add 3 cups of flour and blend until combined-- Be sure to scrape the sides! Mixture will be crumbly and soft.
- Roll dough flat and use a cookie cutter. I prefer Wilton’s cookie press with a flower stamp. Be careful to not overwork the dough.
- Place on a cookie sheet with about 1 inch of spacing.
- Bake for 12-14 minutes. They should be golden, not brown.
- Once baked, move cookies to the cooling rack. Adding the Chocolate
- Once cookies are completely cooled, melt chocolate.
- For round cookies: On wax paper, drop a spot of melted chocolate. Place the cookie on top of the chocolate and spin it around. Leave the cookie in place and let the chocolate harden.
- For other shapes: Dip, drizzle, or pipe chocolate on the cookies and let them harden on wax paper.
Notes
- For melting chocolate I prefer using Log House’s Candiquik. They make it easy to microwave and it’s less of a mess to clean up. Check your local grocery store for a store brand option.
- Wilton’s cookie press makes it so easy to keep cookies consistent in shape which results in even bakes each time. Plus, they have cute trees and pumpkins for a holiday touch. Get yours here.
