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RECIPES: Shortbread Christmas Cookies

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Basic Shortbread Dough

2 cups Softened Butter
½ cups White Sugar
2 cups Powdered Sugar
2 tsp. Baking Powder
½ tsp. Salt
1 Tbsp. Vanilla
2 each Eggs
2 cups Almond Flour
4.5 cups All Purpose Flour

Cream together all ingredients but the eggs and the flours. Once the ingredients look light and fluffy, add eggs one at a time. Mix the remaining flour in.

Refrigerate for a minimum of 2 hours and up to 3 weeks.

This dough is perfect for the following cookies:

Iced Sugar Cookies:

Roll out basic dough to a ½ an inch thick, brush with an egg wash and sprinkle with colored sprinkles and cut with your favorite cookie cutters. Bake at 350 degrees 10 minutes
Candy Cane Cookies:

Divide dough in half, mix red food coloring in one half and peppermint extract in the other half, mix until incorporated. Roll out the Peppermint half into a ¼ inch thick square and set aside. Roll the red half into a ¼ inch square and lay on top of the peppermint square. Roll into a log about 2 inches thick., this will make several logs. Refrigerate for a minimum of 2 hours slice 1 inch rounds. Bake at 350 degrees for 10 minutes

Pecan Shortbreads:

Mix 2 cups mini semi sweet chocolate chips and 2 cups toasted pecans into the dough. Drop 1 oz. cookie balls onto a sheet pan. Bake at 350% for 1o minutes