Small-batch Shortbread Cookies
Ingredients
The cookies
-
4
tablespoons
salted butter, softened
-
2
tablespoons
powdered sugar
-
¼
teaspoon
vanilla extract (optional)
-
½
cup
all-purpose flour
The toppings (optional)
-
1½
ounces
good quality white chocolate, chopped
-
to taste
sprinkles
Instructions
- 1. Cream together softened butter, powdered sugar, and vanilla until fluffy.
- 2. Mix in flour until no streaks remain and form the dough into a ball.
- 3. Cover the bowl and chill the dough for 20 to 30 minutes.
- 4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 5. Roll out the chilled dough to between ⅛ and ¼ inch thick and cut out small cookies.
- 6. Transfer cookies to the prepared baking sheet and refrigerate for 15 minutes.
- 7. Bake for 9 to 12 minutes until lightly browned around the edges.
- 8. Cool completely before adding toppings if desired.
Nutrition Facts (estimated)
Servings
18 small cookies
Calories
45
Total fat
2.5g
Total carbohydrates
6g
Total protein
0.5g
Sodium
30mg
Cholesterol
10mg
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