christmas shortbread

These are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them!

Melt In Your Mouth Shortbread Cookies

salted butter,

sugar

vanilla

cornstarch

all-purpose flour

Colored candied cherries

Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper.

Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. I always set a timer for 10 minutes as it feels like a long time.

Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie. Note: if you don&#8217;t have 3 cookie sheets wait until you remove the baked cookies from one and it cools completely. Putting the cookie sheets outside in the cold winter weather cools them down very quickly.

Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.

Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Do be careful when moving them as they will fall apart if you transfer them too soon.

O....M....G!!!!! The best shortbread cookie I have ever tasted! Sorry Nana ;) Absolutely delectable! I followed the recipe exactly as you wrote it and holy guacamole, melt in your mouth deliciousness! Thank you for sharing Kristen, this is now my forever shortbread recipe that I will pass on to my daughter and or granddaughters. Today is Christmas Eve, I consider this recipe and instruction as my best gift of the season. Merry Christmas to you and yours, Kristen. Be well and blessed be &lt;3

Flavour was perfect, not too sweet at all! Only issue I had is the recipe is so thick to start with, my poor old mixer finally died about half way through the 10 minutes. Cookies were still delicious just not melt in your mouth

Excellent shortbread cookies.  Melt in your mouth is right.  A keeper,  will be making them again for sure.  The taste is very good.

Absolutely melt in your mouth - the title doesn't lie.  Also very simple to make.  I would make them a little smaller than the recipe states but that's just personal preference.

Have bookmarked this recipe and shared with friends.  It's a keeper

Made half this recipe and regretted it immediately.  They are soooo delicious!

I made these over Christmas and they were a huge hit. Super yummy! I just made them again. This time I used a regular cookie scoop and got double the amount. Around 60 cookies this time. I also added chocolate chips just for fun and they were excellent!!!!

https://content.jwplatform.com/videos/fxXQOYoi.mp4

Snowball Keto Christmas Cookies

Melt in your mouth Pine Needle Shortbread Cookies. This twist on traditional shortbread is so delicious with a hint of piney, citrusy flavor. Delicate, fragrant, and sure to impress!

Pine Needle Shortbread Cookies

(42 grams) powdered sugar (,

(100 grams) vegan butter (, or refined coconut oil)

salt

pine needles

(165 grams) all purpose flour ((plain flour

Preheat oven to 350°F and line a baking sheet with parchment paper.

Put the flour and pine needles in a blender. Make sure the top is on tight and blend until the pine needles are chopped into little pieces throughout the flour. Don&#39;t be alarmed by the really strong pine smell. Once cooked it becomes very subtle. Using a blender is the easiest method for chopping the pine needles. You need the flour in there with them as otherwise it&#39;s such a tiny amount they would just fly around and not get cut. I found chopping the needles with a knife pretty tough (literally!). Scissors would be a better option if you don&#39;t have a blender.

Combine the powdered sugar, salt, and butter in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it&#39;s light and fluffy.

Pour in the flour and pine needle mixture and mix by hand until everything is combined. I start by mashing with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here. Too much mixing will affect the texture of the finished shortbread.

When done it should be slightly crumbly but hold together if you squeeze it tightly together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread and you should not need to add any liquid at all.

If the dough is starting to get a bit soft, stop and put it in the fridge for 20 minutes before continuing.

Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid/rim of a glass to cut into shapes. Place each one on the prepared baking sheet.

Bake for 10 - 12 minutes or until they start turning very lightly golden around the edges and on the bottom. Keep an eye on them in the last few minutes as they can turn from ok to overdone very quickly. They will still feel slightly soft in the middle but will firm up as they cool.

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Top 2 christmas shortbread recipes from across the web

The most viewed christmas shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Melt In Your Mouth Shortbread Cooki...

Pine Needle Shortbread Cookies

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