Description
These Christmas Shortbread Cookies are buttery, tender, and infused with rich vanilla bean flavor. Perfectly crisped at the edges and elegantly decorated with melted white chocolate and festive sprinkles, they make a delightful holiday treat to share with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Decoration
- 1 ½ cups Ghirardelli white chocolate wafers or vanilla almond bark, melted
- ¼ cup holiday sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla bean paste and mix until fully blended to infuse the dough with a rich vanilla flavor.
- Add Dry Ingredients: Incorporate the all-purpose flour and kosher salt into the butter mixture. If the dough seems crumbly, use your hands to gently knead and fully combine it into a smooth dough.
- Shape and Chill Dough: On a lightly floured surface, roll the dough into a 12-inch log. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to slice.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice the chilled dough into thin rounds and place them on a parchment paper-lined baking sheet. Bake for 12-14 minutes until the cookies start to lightly brown around the edges.
- Decorate Cookies: Allow the cookies to cool completely. Then, spread a small amount of the melted white chocolate or vanilla almond bark on top of each cookie and immediately sprinkle with festive holiday sprinkles. Let the chocolate set for about 15 minutes before serving.
Notes
- Vanilla Paste Substitute: If you don’t have vanilla bean paste, you can substitute with the seeds of one whole vanilla bean for an equally rich vanilla flavor.
- Storage: Store the cookies in an airtight container at room temperature to keep them fresh.
- Freezing: You can freeze baked cookies for up to three months. Be sure to thaw them completely before adding the melted white chocolate and sprinkles.
- Additional Tips: For best slicing results, ensure the dough is well chilled. Use a sharp knife to cut even slices to maintain uniform baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
