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Holiday Shortbread Cookies
Ingredients
| * | 1 1/2 cups (3 sticks) unsalted butter, at room temperature |
| * | 3/4 cup powdered sugar |
| * | 2 tsp. vanilla extract |
| * | 2 tsp. almond extract |
| * | 3 3/4 cups all purpose flour |
| * | 1 1/4 tsp. salt |
| * | 3" long cookie cutter shapes (Santa, snowman, Christmas tree, star, snowflakes) |
| * | 1 cup raspberry, strawberry or apricot jam |
| * | 1" long cookie cutter circle or triangle shape |
| * | Decorator icing in a variety of colors |
| * | Sprinkles in a variety of colors |
Instructions
| 1 | Beat butter in a large bowl with an electric mixer until soft. Gradually beat in powdered sugar and extracts. Add flour and salt and stir to combine. Gather dough into a ball and divide in half. Flatten each half into a disk. Wrap in plastic wrap and refrigerate about 1 hour until firm. |
| 2 | Preheat oven to 325 degrees. Line baking sheet(s) with parchment paper. |
| 3 | Roll out 1 dough disk on lightly floured surface to ⅛ inch thickness. Lift and turn the dough frequently to prevent sticking. Use 3" cookie cutters to cut out cookie shapes. Gather any scraps, reroll and cut out additional cookies. Spread jam in center of each cookie. |
| 4 | Roll out second disk of dough and cut out more cookies. Cut out the center of each cookie using a 1" cutter. Using a metal spatula, carefully lift and place cookie frames on top of jam-spread cookies to make approximately 36 cookies. |
| 5 | Bake cookies until slightly golden brown around the edges, about 25 minutes. Transfer to a rack to cool. |
| 6 | Once cooled, decorate with icing and sprinkles for festive holiday cookies. |
Notes
- Dough can be prepared up to 3 days ahead. Keep chilled in refrigerator and let dough soften slightly at room temperature before using.