A little late getting this post up, but I was up into the wee hours of the night whipping up dozens and dozens of little treatsies yesterday and decided I should try and be a bit awake at work today! Day 2 of 25 Days of Christmas Baking was Shortbread! These buttery bites are a Christmas requirement for many.
I was flip-flopping all day long with what recipe I want to do, so the only answer in the end was… BOTH!
Shortbread Cut Out Cookies
First up was this recipe for Easy Christmas Shortbread Cookies from The Café Sucre Farine. They’re both butterylicious and beautiful, and can confirm that they ARE as easy as it says on the tin!
The recipe gives some decorating tips and calls for a peppermint glaze and buttercream piping. I opted for some lemon glaze and sprinkles instead and think they look pretty cute!
I also made Mini Chip Butter Crisps, which have been a family favourite since I was very young. I think the recipe came on the back of carton of butter way back in the day. This one is a whipped shortbread cookie, which is literally the same ingredients as your typical shortbread cookie but just beating the dough for longer which adds extra air to the mixture.
I get a couple people asking for this recipe each time (which is apparently way too much because my recipe is coated in buttery fingerprints).
What You Need
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1 1/4 cups butter or margarine
- 1 cup icing sugar
- 2 tsp vanilla
- 1 1/2 cups mini chocolate chips
- Christmas sprinkles
- Cream the butter/margarine with a mixer. Beat in the icing sugar and vanilla.
- Add in the flour and salt mixture one part at a time and blend until nice and smooth
- With a wooden spoon, mix in the chocolate chips
- Form the dough into 1 inch balls by hand and place onto an ungreased cookie sheet. Press dough balls down with the bottom of a glass dipped in flour and top with some sprinkles.
- Bake at 325 degrees F for 10 minutes and enjoy! These cookies freeze VERY well (and actually taste even better frozen!)