Short Bread Cookie Recipe

Short bread cookies were never my favourite holiday cookie... until recently.

One of my sisters shared this recipe with me recently, and I am OBSESSED. I whipped up a batch, thinking they would freeze well, but unfortunately they never made it to the freezer. Not because they wouldn't freeze well, but because well... I ate them all.

Ingredients

1 CUP UNsalted butter @ room temperature

1/2 CUP, plus 2 TBSP Icing Sugar

1/4 CUP cornstarch, or rice flour

1 1/2 CUPS all purpose flour

1/2 tsp salt

1 tsp vanilla

Directions

1. Preheat Oven to 350

2. Beat butter until light and fluffy

3. Sift in icing sugar, and beat again until fluffy

4. Sift in cornstarch + blend in

5. Stir in flour, and and salt + mix until dough comes together (it will be soft)

6. Stir in vanilla

7. Spoon large teaspoon-fulls of cookie dough onto greased cookie sheet. You can also use these incredible silicone non-stick baking mats.
   

NOTES:

*Butter MUST be softened, not melted. Take the butter out ahead of time. (I allowed mine to sit overnight on the counter)

*Leave 2 inches between cookies on cookie sheet

*Bake 18-20 minutes until bottom lightly brown

*Top with a cherry, or sprinkles, or leave as is. *Remove from cookie sheet onto cooling rack.

If you end up trying out these short bread cookies, I would love if you tagged me over on Instagram! & of course, if you love them, share this recipe with your friends, and family! Happy Holiday Baking! xoBW