Shortbread cookies are my favorite! I personally like shortbread over gingerbread cookies and I love the fact that they go well with any occasion or holiday all year long, Christmas, Valentines, Easter, Spring, you name it. All you have to do is change up the cookie cutters and sprinkles. Here I made some into some linzer cookies, stuffed them with strawberry jam and dusted them with powdered sugar; and the rest I stuffed them with Lindt milk chocolate spread, and decorated them with icing and holiday sprinkles. These cookies were DELICIOUS 🤩🤩🤩🤩

If you’re going to make them into cookie sandwiches or linzer cookies, then make sure you double or even triple the amounts so you can have enough dough. Let’s Go!!

INGREDIENTS:
🍪 115 grams (4 Oz) butter
🍪 1 cup flour
🍪 1/4 cup powdered sugar 
🍪 1 teaspoon vanilla extract
🍪 1/4 teaspoon salt

DIRECTIONS:
🍪 Beat room temperature butter with powdered sugar and vanilla until mixture is smooth.
🍪 Add flour in two batches and salt, and mix on low speed after each addition, until dough comes together.
🍪 Shape dough into a ball and place it between two layers of parchment paper. Roll dough out to about 4 mm thickness, place on a cookie sheet and refrigerate for at least 1/2 an hour.
🍪 Cut out the cookies to whatever shapes you like and transfer them with a flat spatula to a cookie sheet lined with parchment paper.
🍪 Bake on 350F for about 12 minutes, or until the edges and bottom are golden in color.
🍪 Let the cookies cool down completely, then fill them with Lindt chocolate spread, Nutella or jam. Decorate the top cookie with icing and sprinkles, or dust them with powdered sugar. Be creative and have fun!

I’ll be making these cookies again for Valentines and Easter, using different cookie cutter of course, so make sure you save this post to be able to easily find the recipe in the future.

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MADE WITH LOVE!
RUBY

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😍👩🏻‍🍳❤️👌🏻