I don’t usually make shortbread. At all. Usually leave that for the Girl Scouts to provide 🙂 But Mark loves shortbread cookies and I thought they would be fun to add to my Christmas Cookie resume. Simple, buttery and just plain good! ( I doubled the recipe and put it in a 9×9 pan)
- 1 1/4 cup(s) all-purpose flour
- 1/4 cup sugar
- 1/2 cup (1 stick) butter
(no substitutions), cold, cut into pieces - 1 tablespoon(s) red and green nonpareils or sprinkles or 1/2 cup mini baking bits
Directions
- Preheat oven to 325 degrees F.
- On lightly floured waxed paper, pat dough into 8″ by 5″ rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
- Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.
