HOLIDAY SHORTBREADS

I added these to my yearly cookie tin packages because my boyfriend and his dad love shortbread and sprinkles, so I thought why not put them together?!

My kitchen counter-space is small, so rolling out dough takes longer than it should, but after turning on Spotify's "Classic Holiday" playlist, I was set. Shaping cookies and rolling dough is actually really therapeutic. If you're ever stressed out, I highly recommend making cookie dough. Rolling out your stress, and then take a bite or two of the cookies when they're done. Or... who am I kidding, have the whole damn thing.

The white sprinkles you see above are actually straight sugar I put on top. Those were my favorite since they seem the most elegant. This recipe is very straight forward and also really fun if you're baking for kids or a couple with younger children.

Prep Time: 10 minutes (+30 min. chilling)

Cook Time: 10+ minutes

Total Time: 50 + minutes.

Servings: 60, 1/2 inch tall cookies

INGREDIENTS

• 3 Sticks unsalted butter, at room temperature

• 1 Cup sugar, plus extra for sprinkling

• 1 Tsp. pure vanilla extract

• 3 1/2 Cups all-purpose flour

• 1/4 Tsp. salt

INSTRUCTIONS

1. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.

2. Add vanilla. In a medium bowl, sift together the flour and salt.

3. Add them to the butter-and-sugar mixture.

4. Mix on low speed until the dough starts to come together.

5. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

6. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter.

7. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake in oven at 350 F for 10 minutes +. Keep checking the open to see the cookie edges. When they begin to brown, take them out and allow to cool to room temperature.