Shortbread is one of my favourite cookies because they’re so buttery and flaky. They also go perfectly with a cup of tea, and I’m an avid tea drinker, especially at the end of a long work day.
I also love baking anything funfetti, so put shortbread and funfetti together, and I’ve got my perfect cookie. Enjoy!
Ingredients make 24 cookies
3/4 cup unsalted butter -soft
1/2 cup icing sugar
1 1/2 cups flour
1/4 cup sprinkles
Directions
- Line a large cookie sheet with parchment paper or with a baking mat.
- Using an electric mixer, cream the butter on medium-low speed then sift in the icing sugar and mix till smooth. Scrape down the sides of the bowl with a spatula.
- Gradually sift and cut the flour into the butter mixture.
- Knead the dough to combine the ingredients.
- When the ingredients are almost combined, add in the sprinkles. Knead to combine the sprinkles.
- Don’t over knead the dough though. The ingredients don’t have to be fully combined. That’s what will allow the cookies to be soft and flaky.
- Pre-heat the oven to 325 degrees F.
- Using a tbsp measuring spoon, measure a tbsp of cookie dough, and roll it into a ball. I like to use a cookie scoop.
- If the piece of dough is a bit crumbly, squeeze the dough a few times, and the ingredients will combine. Continue to roll into a ball.
- Roll half the dough into balls and place them on the cookie sheet.
- Bake for 16-18 minutes.
- As the cookies bake, roll the remaining dough into dough balls.
- Place the baked cookies on a wire rack to cool.
- Bake the remaining cookie dough.
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