During the holidays I like to work with recipes that allow you to make several different types of cookies from one base recipe. For Easter this year, I’m making five different kinds of cookies from a perfect blank canvas shortbread dough. The shortbread recipe is my go-to during the holiday sand I like to add seasonal mix-ins or use different cookie cutters depending onthe time of year.
Ingredients
227g(1 cup) unsalted butter, room temperature
115g(1 cup) icing sugar
1tbspvanilla extract
260g(2 cups and 3 tbsp) all-purpose flour
1/2tspsalt
Instructions
Preheat oven to 350F and line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, icing sugar and vanilla at medium speed until smooth, about 1-2 minutes.
Add flour and salt and mix on low speed until combined.
In between two sheets of parchment paper, roll out dough to ¼-inch in thickness. Lightly flour the cookie stamp/cutter and press.
Transfer cut outs to prepared baking sheet, placing cookies 2 inches apart.
Transfer the baking sheet to the freezer for 10 minutes. Freezing cut out cookies before baking will help preserve the design and shape of the cookies.
Bake until the edges are lightly golden brown, about 12 – 14minutes.
Remove from oven and allow cookies to cool on the pan for 5 minutes before transferring to cooling rack to cool completely.
*See body of blog post on how to use this shortbread recipe to create 5 different Easter cookies
Notes
The number of cookies this recipe makes will depend on the size and shape of your cookie cutter. The cookies shown in photos above were made with 1 batch of the shortbread recipe.