I have said this before, but I’ll say it again…I am not a baker:) We don’t eat a lot of sweets and I don’t like the exact measuring thing that goes along with baking. But, every now and then I will find a recipe that is super easy and always turns out perfect and this is one of those recipes. Christmas Shortbread Cookies are delicious and not too sweet. So many of the treats over the holidays have SO much sugar that it hurts your teeth. These cookies are perfect with a cup of coffee or tea in the afternoon.
I “glazed” these with a quick powdered sugar/lemon glaze, but you can absolutely leave that off and they are still delicious. And, I obviously used some Christmas cookie cutters, but you can cut them with a knife into squares or use a round cutter-no idea where in the world those Christmas ones came from. I have so much crap!! I need to get rid of some much crap:)
A couple notes- 1) if your butter is not room temperature (I can never think that far in advance to set my butter out) then just put it in the microwave for about 8 seconds. You just want it soft, not melted!! 2) when making the glaze be sure and sift the powered sugar so you do not get lumps.
Hope you enjoy some sweet holiday cheer!
Use a wire rack to let the cookies dry. They are cheap and a must have in any kitchen. I use my wire rack to make bacon, cookies, pork tenderloin… My point is get a wire rack. I have link one below!
Christmas Shortbread Cookies
A classic shortbread cookie made into holiday treats with a simple lemon glaze and sprinkles.
- 2 cup all purpose flour plus more for work surface
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup butter, room temperature
- 1/2 teaspoon vanilla
- 1 large egg
- 2 Tablespoons Brandy
- 1 teaspoon grated orange zest (about 1 orange)
- 2 cup powdered sugar, sifted
- 1-2 teaspoons lemon juice (about 1 large lemon)
- Sprinkles, optional
Whisk together flour, salt and powder in a large bowl.
In another bowl, using an electric hand mixer, beat sugar, butter and vanilla for about 1 minute or until smooth. Add egg, brandy and orange zest. Beat until well combined.
Slowly add flour mixture to egg mixture beating on low speed until all combined, about 1 minute.
Turn dough onto a lightly floured work surface and shape into a disk.
Wrap disk in plastic wrap and place in the refrigerator for about 45 minute or overnight.
Preheat oefen to 350.
When the dough is chilled, unwrap disk and roll out dough on a floured work surface. Roll out to about 1/4" thick.
Cut out dough using whatever cookie cutter shapes you like or have. You can re-roll scraps to make more cookies.
Place cut out cookies onto a parchment lined baking sheet about 1" apart.
Bake about 12-15 minutes or just until golden.
Allow cookies to cool completely.
In a small bowl, whisk powdered sugar and lemon juice until smooth. Dip cookies top sides down into glaze. Top with sprinkles if you prefer.
Let glazed cookies dry for about 1 hour.