How’s your holiday shopping so far? I’m just glad that I did most of mine online these days. I simply do not like the shopping malls' crowded parking lot nor the long lines at the check outs! Are you the same? Or do you think that’s part of the fun from holiday shopping? Fortunately, some of my holiday gifts are going to be homemade edible gifts and DIYs that don’t require a trip to the mall. Gifts such as these adorable Classic Shortbread Cookies.
As you can see, I decorated them as Christmas Wreaths and Christmas Trees for a more festive look. I’ll list the cookie cutters and other tools that I used in this recipe, at the bottom of the post for your convenience. These cookies are quite simple to make and lots of fun to decorate. My kids had a blast decorating and eating their own creations.
If you haven’t done so, please check out my video tutorial above. You’ll see how easy it is to make these adorable cookies. Best of all, I mostly just used chopped pistachios and dried cranberries for the decorations. I simply love these natural and festive colors for the holidays! Not to mention, they add some wonderful flavors and textures to the cookies.
There are only a few simple ingredients for this classic shortbread cookie recipe. The key to a wonderful shortbread cookie is the butter! Therefore, please use the best quality of butter that you can get your hands on. They make a huge difference in the end product. Also for your reference, you will find the butter that I trust and love... right below this post.
Baking and decorating cookies have became one of our holiday traditions. We also bake and build gingerbread houses together. If you haven’t check out my classic gingerbread cookie recipe from last week, simple click here. You sure don’t want to miss that one! What are some of your holiday traditions? Share in the comment session below. I can’t wait to hear from you.
I have been baking these Classic Shortbread Cookies all year round and not just for the holidays because they are so delicious. They are super buttery and a little crunchy, thanks to the pistachio nuts on top. The pistachio adds a nice and subtle nutty flavor to these cookies. Definitely a fun treat for holiday and everyday afternoon tea. I hope you’ll give this recipe a try soon and add it to your holiday baking list. Stay tuned for more festive holiday treats next week!
Tools and Ingredients Used:
Scalloped Edges Round Cookie Cutter Set (Click here for more information)
Holiday Mini Cookie Cutter Set (Click here for more information)
Star Shaped Sprinkles(Click here for more information)
Silver Dragees (Click here for more information)
Candy Cane Sprinkles (Click here for more information)
Red Heart Sprinkle for Bowtie (Click here for more information)
Multi Color Dragees as Ornamens (Click here for more information)
Wilton #2 Small Round Piping Tip for Icing (Click here for more information)
Silpat (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)
Meringue Powder (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Pistachios (Click here for more information)
Dried Cranberries (Click here for more information)
Powdered Sugar (Click here for more information)
1) Perfect Gift Wrapping Ideas Craft Book and Wrapping Paper (Open till December 4th, 2016)
2) Origami Zoo Kit (Open till December 18th, 2016)
Classic Shortbread Cookies – Christmas Wreath and Christmas Tree
2 sticks (8 ounces) salted butter, softened
2 tablespoons sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour, plus more for rolling
In the bowl of the stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy.
Add powdered sugar and vanilla extract, beat until well incorporated. Turn mixer to low speed and add flour. Mix until a dough forms.
Divide the dough in half and wrap each portion with plastic wrap. Refrigerate for 1 hour before rolling.
Preheat oven to 350F degree. Line a baking sheet with silpat or parchment paper.
Lightly dust a clean working surface and a rolling pin with flour, roll the dough to 1/4-inch thick. Stamp out preferred shapes with cookie cutters.
For the Christmas Wreaths, I used a 2 1/4-inch round cookie cutter with scalloped edges. Then, stamp out the center with a 1-inch round cutter with scalloped edges as well.
For the Christmas Trees, I used a 1 1/2-inch Christmas Tree cookie cutter. Place stamped out dough on prepared baking pan.
***If you work on the dough too long and it’s getting soft, place stamped out dough on the baking pan and chill in the fridge for 30 minutes before baking. This will keep the cookies from spreading out and to maintain their nice shapes. ***
Baked 10 to 12 minutes, or until bottom is slightly golden brown.
Cool cookies completely on wiring rack before decorating.
Royal Icing Recipe:
1 cup powdered sugar
2 teaspoons meringue powder
2 tablespoons warm water
1/4 teaspoon vanilla extract
In a large mixing bowl, whisk all ingredients together until well incorporated and no lumps. Place in small piping bag with a small round tip to decorate your cookies.
To decorate the cookies:
Pipe royal icing on cooled cookies along the edges and filled the center. Sprinkle chopped pistachio and chopped cranberries for the Christmas Wreath. Use any sprinkles you like for the Christmas Tree as ornaments.