Tis the season!! Tis the season for cookies!
Tis the season in which we can justify making batches and batches of sugary goodness with zero guilt. And better yet…eating batches and batches of sugary goodness with zero guilt!
Cookies for the sake of Christmas…for the sake of giving…for the sake of eating…all because we are finally in the Christmas season. I couldn’t be happier!! And truth be told, this is the month in which you cannot walk across my kitchen floor without crunching on sprinkles. That’s just how it is. I can’t be embarrassed, or even sorry for that, because there are more important things than sweeping my floor at this point in time.
Like baking cookies.
I’ve been planning my list of cookies to bake since September, and these little Shortbread Snowflakes were at the top of that list! They’re perfect for holiday cookie trays, for cookie swaps…or for your general mental well-being. Honestly, popping a few sweet powdery buttery shortbread cookies into your mouth are a good source of sweetness for anyone’s state of mind!
Life is good. It’s a “If you’re wondering how many of these little snowflakes you can eat in 30 seconds, I have 2.5 cookies officially clocked.” kind of good.
- 1 cup butter
- 1 cup powdered sugar
- 2¾ cups all purpose flour
- 1½ cups powdered sugar
- 3 - 4 tbsp. milk (depending on your desired consistency)
- 1 tsp clear vanilla extract
- Powdered Sugar for Dusting
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and powdered sugar. Add the flour, one cup at a time until fully incorporated.
- Roll out on a well floured surface to ¼" thick. Cut into snowflakes, or your favorite shape and place on parchment lined baking sheet.
- Bake at 350 degrees for 8 minutes. Let cool completely on a cooling rack.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla.
- Drop the cookies into the glaze one by one, and place on cooling rack to dry.
- Once the glaze has dried, dust the cookies with powdered sugar.
- Store in a covered container for up to three weeks.