10 Shortbread Christmas Cookie Recipes That Feel Buttery and Perfect

The holiday season brings a delightful aroma to my kitchen with freshly baked cookies. Shortbread is always my favorite, especially when it’s buttery and just right. Picture the classic buttery flavor paired with cranberry zest or a touch of peppermint chocolate. Each bite is like a cozy hug during winter’s chill. Which one will become your new festive go-to?

Classic Buttery Shortbread Cookies

Shortbread cookies are a quintessential part of Christmas traditions in many households. Their rich, buttery flavor combined with a melt-in-your-mouth texture makes them a favorite holiday treat. These cookies are simple to make with just a few ingredients, making them perfect for a festive baking session with family and friends.

Whether you serve them plain or adorned with a sprinkle of sugar, these classic buttery shortbread cookies are sure to bring a touch of joy to your holiday season.

The key to achieving the perfect shortbread is in the balance of ingredients and the right baking technique. These cookies rely on a high-quality butter as their main flavor component, so it’s important to choose a good one. The traditional method involves mixing the dough just enough to bring it together, which helps to maintain their delicate texture.

Follow this recipe to make a batch of 24 cookies, perfect for serving 4-6 people during a cozy Christmas gathering.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Granulated sugar (optional, for sprinkling)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.

2. Cream the Butter and Sugar:

In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes on medium speed.

3. Add Vanilla:

Mix in the vanilla extract, ensuring that it’s evenly distributed throughout the creamed butter and sugar mixture.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

5. Shape the Cookies:

Divide the dough into two equal parts. Roll each part into a log shape about 1.5 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough.

6. Slice and Bake:

Once chilled, slice each log into 1/4-inch thick rounds and place them on the prepared baking sheets, leaving some space between each cookie. If desired, sprinkle the tops with a bit of granulated sugar for added sweetness.

7. Bake:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to prevent overbaking.

8. Cool:

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

When making shortbread cookies, it’s important to use room temperature butter to achieve the right consistency in the dough. Chilling the dough before slicing and baking is essential, as it helps maintain the cookies’ shape and prevents them from spreading too much in the oven.

If you prefer, you can also add a pinch of cinnamon or a handful of finely chopped nuts to the dough for a variation on the classic recipe. Remember, patience is key to achieving that perfect buttery texture and flavor. Enjoy your cookies with a cup of tea or coffee for the ultimate holiday treat!

Cranberry and Orange Zest Shortbread

Cranberry and Orange Zest Shortbread is a delightful holiday treat combining the tartness of cranberries with the zesty freshness of orange in a buttery shortbread base. Perfect for Christmas gatherings or as a gift for friends and family, these cookies aren’t only delicious but also visually appealing with their festive colors.

With a crumbly texture and a burst of flavors in every bite, they’re sure to become a favorite on your holiday cookie platter.

To make this delectable treat, you’ll need a few basic ingredients that are likely already in your pantry, along with some fresh add-ons to enhance the flavor profile. This recipe yields about 24-30 cookies, making it perfect for serving 4-6 people with some leftovers to share or save for later enjoyment.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup dried cranberries, chopped
• Zest of 1 large orange
• 1 tablespoon orange juice
• Extra powdered sugar for dusting (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and blend well.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter and sugar mixture, mixing until just combined to form a dough.
3. Add Flavor: Gently fold in the chopped dried cranberries, orange zest, and orange juice until evenly distributed throughout the dough.
4. Chill the Dough: Divide the dough in half and shape each into a log. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm.
5. Preheat and Slice: Preheat your oven to 350°F (175°C). Remove the dough logs from the refrigerator, unwrap, and slice into 1/4-inch thick rounds.
6. Bake the Cookies: Place the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them. Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown.
7. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with extra powdered sugar if desired before serving.

Extra Tips: For an extra burst of flavor, consider adding a few drops of orange extract along with the vanilla extract. If you prefer a more tart cranberry taste, you can use fresh cranberries instead of dried ones, but make sure to adjust the sugar level slightly to balance the tartness.

Finally, if you’re gifting these cookies, stack them in a festive tin with parchment paper between layers to keep them fresh and presentable.

Chocolate Dipped Shortbread Fingers

Indulge in the delightful combination of buttery shortbread and rich chocolate with these Chocolate Dipped Shortbread Fingers, perfect for the festive season. These cookies offer a classic shortbread taste with a modern twist, making them a wonderful addition to your holiday treat platter.

With a simple list of ingredients and straightforward instructions, you can whip up a batch of these delectable cookies to share with family and friends, or to enjoy as a cozy snack during the chilly winter months.

The key to achieving the perfect shortbread lies in the quality of the butter and the precision in baking time, guaranteeing a tender crumb that melts in your mouth. The chocolate dip adds a touch of elegance and a burst of flavor that complements the subtle sweetness of the shortbread.

This recipe makes enough to serve 4-6 people, assuring there’s plenty to go around or to keep some for yourself and your loved ones!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped
• Sprinkles or crushed nuts (optional, for decoration)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes. Add in the vanilla extract and mix until combined.
2. Mix in Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until the dough begins to come together. Avoid over-mixing to maintain a tender texture.
3. Shape and Chill: Once the dough is formed, divide it into two portions. Roll each portion into a log about 1 inch in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
4. Preheat and Slice: Preheat your oven to 350°F (175°C). Remove the dough logs from the refrigerator and slice them into 1/4-inch thick fingers. Arrange them on a baking sheet lined with parchment paper, leaving some space between each cookie.
5. Bake the Shortbread: Bake in the preheated oven for 10-12 minutes or until the edges begin to turn a light golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack.
6. Melt the Chocolate: While the cookies are cooling, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth.
7. Dip and Decorate: Once the cookies are cool, dip one end of each shortbread finger into the melted chocolate. Place them back on the parchment-lined baking sheet and, if desired, sprinkle with decorations such as sprinkles or crushed nuts.
8. Set the Chocolate: Allow the chocolate to set completely before serving or storing the cookies in an airtight container.

Extra Tips:

For the best results, make sure your butter is at room temperature before starting the recipe. This will help create a smooth and homogeneous dough.

When slicing the shortbread fingers, use a sharp knife to ensure clean cuts, preventing the dough from crumbling. If you wish to experiment with flavor, consider adding a touch of orange zest or almond extract to the dough for a festive twist.

Finally, if the chocolate begins to harden while dipping, gently reheat it in the microwave to maintain a smooth consistency.

Maple Pecan Shortbread Delights

Maple Pecan Shortbread Delights are a perfect addition to your holiday cookie tray, offering a delightful blend of buttery shortbread with the rich flavors of maple syrup and crunchy pecans.

These cookies aren’t only delicious but also easy to make, making them a great choice for both experienced bakers and beginners. The subtle sweetness from the maple syrup combines perfectly with the nutty pecans, creating a cookie that’s both sophisticated and comforting.

Whether you’re sharing them with family or gifting them to friends, these Maple Pecan Shortbread Delights are certain to be a holiday hit.

The recipe yields about 24 cookies, which is perfect for serving a group of 4-6 people. The preparation and baking process is straightforward, allowing you to focus on enjoying the festive season while still creating a homemade treat that everyone will love.

With just a few simple ingredients, you can whip up a batch of these delectable cookies in no time. Whether you’re enjoying them with a cup of tea or as a sweet finish to a holiday meal, these cookies are sure to bring joy and warmth to your celebrations.

Ingredients (Serves 4-6 people):

• 1 cup unsalted butter, softened
• 1/2 cup maple syrup
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely chopped pecans
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and maple syrup until the mixture is smooth and creamy. This can be done using a hand mixer or a stand mixer fitted with the paddle attachment on medium speed.
2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter and syrup mixture, mixing on low speed until just combined. Avoid over-mixing to guarantee the cookies remain tender.
3. Incorporate Pecans and Vanilla: Gently fold in the finely chopped pecans and vanilla extract, ensuring they’re evenly distributed throughout the dough.
4. Shape the Dough: Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. This will make the dough easier to slice.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice and Bake: Remove the chilled dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch of space between them.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread should remain pale.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Extra Tips:

When making Maple Pecan Shortbread Delights, verify your butter is at room temperature for easier mixing.

If you’re short on time, you can speed up the chilling process by placing the dough logs in the freezer for about 20 minutes instead of the fridge.

Additionally, for an extra festive touch, consider drizzling the cooled cookies with a glaze made from powdered sugar and a bit of maple syrup. This will add an extra layer of sweetness and make them even more visually appealing.

Spiced Gingerbread Shortbread Cookies

Indulge in the warm, aromatic flavors of Spiced Gingerbread Shortbread Cookies this holiday season. These delightful cookies combine the buttery richness of traditional shortbread with the festive spices of gingerbread, making them an irresistible treat for your Christmas dessert spread.

Perfectly crisp and subtly sweet, they’re bound to become a family favorite as they fill your home with the comforting scents of ginger, cinnamon, and nutmeg.

Ideal for sharing with friends and family, this recipe yields enough cookies to serve 4-6 people. Whether you’re looking to add a new twist to your holiday baking routine or simply want to enjoy a cookie that embodies the spirit of Christmas, these Spiced Gingerbread Shortbread Cookies are a must-try.

Pair them with a warm mug of cocoa or a glass of milk for the ultimate seasonal indulgence.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon molasses

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
3. Add Vanilla and Molasses: Once the butter and sugar are well blended, mix in the vanilla extract and molasses. These ingredients will add depth and flavor to your cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Ascertain there are no lumps.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Shape the Cookies: Turn the dough out onto a lightly floured surface. Roll it out to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to serve and enjoy.

Extra Tips:

To enhance the flavor of these cookies, you can sprinkle a little granulated sugar or decorate them with royal icing once they’re completely cooled.

If you prefer a softer cookie, reduce the baking time slightly. For a more intense spice flavor, you can adjust the amounts of ginger and cinnamon to your taste.

Storing the cookies in an airtight container will keep them fresh for up to a week, making them perfect for holiday gifting.

Lemon Lavender Shortbread Rounds

Lemon Lavender Shortbread Rounds are a delightful twist on the classic shortbread cookie, perfect for adding a touch of elegance to your holiday dessert spread. The subtle fragrance of lavender paired with the bright, zesty flavor of lemon creates a unique and sophisticated taste experience that’s sure to impress your guests.

These cookies aren’t only delicious but also visually appealing, making them a wonderful addition to any festive occasion.

These shortbread rounds are buttery and crumbly, with a melt-in-your-mouth texture that’s characteristic of traditional shortbread. The addition of lemon zest infuses the cookies with a revitalizing citrus note, while the dried lavender adds a floral aroma that complements the lemon beautifully.

Easy to make and perfect for gifting, these cookies are a superb choice for holiday baking.

Ingredients (Serving Size: 4-6 people):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon dried culinary lavender

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). This guarantees that the oven reaches the right temperature by the time you’re ready to bake the cookies.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add Flavorings: Add the finely grated lemon zest and vanilla extract to the butter and sugar mixture, continuing to mix until well incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and dried lavender. Make sure the lavender is evenly distributed throughout the flour mixture.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough begins to come together. Avoid overmixing to maintain the delicate shortbread texture.
6. Form the Dough: Once the dough has formed, turn it out onto a lightly floured surface. Gently knead it a few times until it becomes smooth. Shape the dough into a log about 2 inches in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to firm up.
7. Slice and Bake: Remove the dough from the refrigerator and unwrap. With a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the rounds on a non-stick baking sheet, leaving some space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Be careful not to overbake, as this can affect the texture.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve or store in an airtight container.

Extra Tips:

When working with lavender in baking, it’s important to use culinary-grade lavender, as this is safe for consumption and has a more subtle flavor.

If you find the lavender flavor too strong, you can reduce the amount used or replace it with other herbs like rosemary for a different twist.

Additionally, chilling the dough is vital for maintaining the shape of the cookies as they bake, so don’t skip this step. Enjoy these cookies with a cup of tea or coffee for a truly delightful treat!

Peppermint Chocolate Chip Shortbread

Peppermint Chocolate Chip Shortbread is a delightful holiday treat that combines the classic buttery goodness of shortbread with the festive flavors of peppermint and chocolate. This cookie is perfect for those who enjoy the rejuvenating taste of peppermint combined with the rich, sweet flavor of chocolate.

Whether you’re baking for a holiday party or simply want to enjoy a cozy winter treat, these cookies are sure to impress both family and friends.

The key to a perfect Peppermint Chocolate Chip Shortbread is using high-quality ingredients and taking care to measure them accurately. The dough is simple to make and can be prepared in advance, making it a convenient option for busy holiday schedules.

This recipe yields about 24 cookies, which is enough to serve 4-6 people, depending on how much they indulge.

Ingredients (serves 4-6):

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• 1/2 cup crushed peppermint candies

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer. Add in the vanilla and peppermint extracts, and mix until well combined.
2. Mix in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough cookie.
3. Add the Chocolate and Peppermint: Gently fold in the mini chocolate chips and crushed peppermint candies until they’re evenly distributed throughout the dough.
4. Chill the Dough: Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. Chilling the dough guarantees the cookies hold their shape during baking.
5. Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
6. Slice and Bake: Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For an extra touch of holiday cheer, consider drizzling melted chocolate over the cooled cookies or dipping half of each cookie into melted chocolate and allowing it to set.

Make sure the butter is softened to room temperature before you start; it will combine more smoothly with the sugar. Additionally, crushing peppermint candies can be done easily by placing them in a sealed plastic bag and gently tapping them with a rolling pin or a heavy pan.

Enjoy your Peppermint Chocolate Chip Shortbread with a warm cup of cocoa for an even more festive experience!

Almond and Cherry Shortbread Bars

Indulge in the delightful combination of rich buttery shortbread, nutty almonds, and tangy cherries with these Almond and Cherry Shortbread Bars. Perfect for adding a sweet touch to your holiday gatherings or for gifting to loved ones, these bars are a festive treat that everyone will enjoy.

The crumbly texture of the shortbread pairs wonderfully with the chewy dried cherries and crunchy almond topping, making each bite a delightful experience. This recipe yields a serving size of 4-6 people, making it ideal for a cozy family gathering or a small holiday get-together.

Whether you’re a seasoned baker or a beginner looking to try something new, these bars are simple to make and packed with flavor. The combination of almond extract and cherry preserves gives these bars their distinct taste that’s sure to impress your guests.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup dried cherries, chopped
• 1/3 cup cherry preserves
• 1/2 cup sliced almonds

Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add almond extract: Mix in the almond extract until well incorporated. This will add a lovely almond flavor to your shortbread base.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing until the dough just comes together and no streaks of flour remain.
5. Incorporate cherries: Gently fold in the chopped dried cherries, making sure they’re evenly distributed throughout the dough.
6. Press dough into pan: Transfer the dough to the prepared baking pan. Use your hands or the back of a spoon to press it evenly into the pan, creating a smooth layer.
7. Add cherry preserves: Spread the cherry preserves evenly over the dough layer, leaving a small border around the edges.
8. Sprinkle almonds: Evenly sprinkle the sliced almonds over the top of the cherry preserves, pressing them lightly into the surface.
9. Bake the bars: Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and the center is set.
10. Cool and cut: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and cut into squares or rectangles.

Extra Tips:

To guarantee your shortbread bars have the perfect texture, be careful not to over-mix the dough once you add the dry ingredients. Over-mixing can lead to a tough texture rather than the desired crumbly shortbread.

Additionally, if you prefer a stronger almond flavor, you can lightly toast the sliced almonds before adding them to the top of the bars. This will enhance their flavor and add an extra layer of crunch.

Finally, these bars can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday parties.

Brown Sugar and Cinnamon Shortbread

Brown sugar and cinnamon shortbread is the perfect holiday treat that combines the buttery, crumbly texture of traditional shortbread with the warm, comforting flavors of brown sugar and cinnamon. This delightful cookie is an ideal addition to your holiday cookie platter, offering a festive twist on a classic favorite.

With just a few ingredients and simple steps, you can create these deliciously fragrant cookies that are certain to become a staple in your seasonal baking repertoire. This recipe serves 4-6 people, making it perfect for a small gathering or as a lovely gift wrapped in a decorative tin.

The key to achieving the perfect shortbread texture is in the quality of the butter and the care taken during the mixing process. Follow these instructions to bake a batch of these irresistible cookies that will fill your home with the comforting aroma of cinnamon and brown sugar.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the shortbread from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Vanilla and Dry Ingredients: Add the vanilla extract to the butter mixture and blend well. In a separate bowl, whisk together the flour, salt, and ground cinnamon. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
4. Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it until smooth. Roll the dough out to about 1/2 inch thick. Use a cookie cutter or a sharp knife to cut the dough into desired shapes.
5. Bake the Shortbread: Transfer the shaped dough pieces to the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
6. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve the cookies once they’re completely cool and enjoy!

Extra Tips:

For the best results, make sure your butter is at room temperature before starting. This guarantees that the butter creams smoothly with the sugar for a tender cookie texture.

If you prefer a more pronounced cinnamon flavor, feel free to adjust the amount of cinnamon to suit your taste. Additionally, these cookies can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday gatherings.

Enjoy your baking and happy holidays!

Pistachio and Cardamom Shortbread Bites

Indulge in the festive flavors of Pistachio and Cardamom Shortbread Bites, a delightful twist on the traditional shortbread cookie that’s perfect for the holiday season. These cookies combine the rich, buttery texture of classic shortbread with the aromatic and slightly exotic flavors of cardamom and pistachios. The combination of these ingredients creates a sophisticated and irresistible treat that will surely be a hit at any holiday gathering.

The subtle hint of cardamom complements the nutty crunch of pistachios, resulting in a cookie that’s both unique and universally appealing. These shortbread bites aren’t only delicious but also easy to prepare, making them an ideal choice for a stress-free baking session during the busy holiday season. The dough can be made ahead of time and stored in the refrigerator, allowing you to bake fresh cookies whenever needed.

Whether you’re looking for a festive treat to share with friends and family or a thoughtful homemade gift, these Pistachio and Cardamom Shortbread Bites are sure to delight.

Ingredients (Serving Size: 4-6 people):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup shelled pistachios, chopped
• Optional: powdered sugar for dusting

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 to 5 minutes using a hand mixer or stand mixer on medium speed. Add in the vanilla extract and mix until well combined.
2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and ground cardamom. Gradually add these dry ingredients into the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
3. Incorporate Pistachios: Gently fold in the chopped pistachios with a spatula or wooden spoon, making certain they’re evenly distributed throughout the dough.
4. Chill the Dough: Divide the dough into two equal parts, shape each into a log about 1.5 inches in diameter, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or until the dough is firm enough to slice.
5. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice each log into 1/4-inch thick rounds.
6. Bake the Cookies: Place the rounds on the prepared baking sheet, leaving about an inch of space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Extra Tips:

For an even more pronounced cardamom flavor, consider toasting the ground cardamom in a dry pan for a minute before adding it to the dough. This will enhance its aroma and add depth to the cookies.

If you prefer a more uniform cookie shape, you can roll the dough out and use a cookie cutter instead of slicing from a log. Additionally, make sure the butter is properly softened to facilitate a smooth and pliable dough.

If you’re short on time, the dough can be frozen for up to two months, allowing you to prepare these delightful cookies well in advance.