SHORTBREAD CUTOUT COOKIES

Alexa, play Christmas music. Besides five simple ingredients, that’s all that’s needed to set the mood for the most delicious time of the year. Christmas has me merrily baking and cooking away, and decorating cookies for Santa – well, three for Santa and the rest for ourselves – is a family tradition.

What makes this shortbread recipe my absolute favorite for that, besides its rich and buttery flavor, is how well the cookies hold their shape. The finished product has sharp, defined edges, perfectly holding their cookie cutter form. A secret to that is chilling the dough. You want to firm up the butter because warm butter makes the cookies spread.

This simple dough made with flour, butter, sugar, vanilla and salt finishes quickly before being rolled out (for easier rolling, divide the dough in half, or thirds, and do it in batches), cut with cookie cutters and chilled. They bake for about 14 minutes or just until the edges start to brown. 

With their slightly crisp borders and smooth, flat surface, they’re the prime canvas for decorating. Though I must say, with their hint of vanilla flavor and dense but light texture, they’re unbelievably tasty on their own. 

Cooled cookies can be decorated with icings, sprinkles and candies, dipped in chocolate or even filled with jams. Wrap them in a box or load them in a tin, and make the holidays even sweeter, as they are delectable gifts for loved ones.

SHORTBREAD CUTOUT COOKIES

INGREDIENTS:

3 1/2 cups all-purpose flour 

1/4 teaspoon salt 

3/4 pound unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

Icing and sprinkles for decorating

DIRECTIONS:

Line two baking sheets with silicone baking mats or parchment paper. 

Sift together the flour and salt in a medium bowl, set aside.

Add the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and beat until just combined, scraping down sides of bowl if needed. Add in the vanilla. Turn the mixer to low speed and add in the flour mixture. Mix until dough just comes together. 

Turn dough into a lightly floured work surface, and using a lightly floured rolling pin, roll to a 1/2-inch thickness. Dip desired cookie cutters into flour, cut out shapes, and with a thin spatula, transfer to prepared baking sheets. Reroll scraps. Repeat. Place baking sheets with uncooked cookies in the refrigerator to chill for 30 minutes. (This will firm up the dough so the cookies hold their shape.) Rolled and cut shortbread cookies can be stored in the refrigerator, covered, for up to 3 days prior to baking.

Preheat oven to 350°.

Bake cookies for 13-15 minutes, until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. 

Adapted from foodnetwork.com