Shortbread cookies are made from a traditional recipe that usually starts with the same basic ratio of ingredients. This standard ratio produces a consistent, crispy sliced or dropped cookie. I altered the ratio of the ingredients a bit here from the traditional balance, because I wanted something I
could decorate for the holidays. These snowflake shortbread cookies were a great Christmas-themed cookie, and they got even better when we dipped the bottoms in melted bittersweet chocolate.
I was really happy with how well the dough rolled out. You never can tell what to expect when you’re dealing with an adapted recipe, but after a little bit of trial and error, we got a good balance of flour that didn’t alter the final texture of the cookie too much but allowed us to cut them out and maintain the shape when they baked.
The final product is a lightly crispy cookie that’s a great vessel for just about anything. You don’t have to use the chocolate. If you want something a little more traditional, you can just sprinkle them with sugar after they’re baked. But, if you’re looking for a lightly sweet cookie that is full of flavor, this is a great way to go.
One of the best things about these cookies is that they go great with coffee, hot cocoa or even tea. We really enjoy them as an afternoon treat to settle those mid-day lulls. And, when we’re in that home stretch before the Christmas holiday, they’re a great way to break up the monotony of school work. We whip up a batch of these and the kids have a blast cutting them out. Who doesn’t love cookie cutters? Any excuse for cut out cookies is okay in my book!
- ½ cup butter, softened
- ⅔ cup sugar
- 1 teaspoon vanilla
- 2¼ cups flour
- ⅛ teaspoon salt
- Preheat your oven to 325 degrees
- Cream together butter and sugar.
- Add vanilla and salt, then mix well.
- Gradually work in the flour, scraping the sides of the mixer bowl.
- Shape dough into a disk, wrap it in plastic wrap and refrigerate it for 40 minutes.
- Roll the dough to about a half-inch thickness. Cut it with cookie cutters or into rectangles.
- Bake the cookies for 20 minutes or until the edges start to brown lightly. Cool completely, then drizzle with chocolate if desired.