Classic Christmas Cookies Keeping it classy with a shortbread cookie dough, crystal sugar, and a rosemary Christmas tree. There is beauty in simplicity
Christmas Shortbread Cookies
by Jessie Daye
Ingredients
- 10 tbsp unsalted butter room temp (142g)
- ½ cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180g)
- ½ teaspoon kosher salt
- Sanding crystal sugar
- Edible diamond dust:https://amzn.to/3VadOdQ
- Rosemary
- Baking twine
- Car cookie cutter:https://amzn.to/3OsInaA
Method
- 1. In a stand mixer fitted with a paddle attachment, beat butter and vanilla until creamed.
- 2. Add confectioners sugar and salt and continue to mix until combined.
- 3. Scrape the bowl down and turn to low. Slowly add flour and mix until combined.
- 4. Shape the dough into two flat round discs and wrap in plastic. Chill until firm. At least one hour.
- 5. Preheat oven to 350F (177C) and remove one disc from the fridge. Roll out the dough with a small amount of flour until it’s about 1/2 inch thick. Use desired car cookie cutter to cut your shapes and place on a parchment lined baking sheet. Place entire cookie sheet in refrigerator once more for 15 minutes to ensure the cookies are chilled before placing in the oven.
- 6. Bake for approximately 10 minutes.
- 7. Remove and transfer to a wire sheet to cool.
- 8. Immediately dust with sanding sugar or brush a very small amount of water onto the cookies before dusting with
- sanding crystal sugar and edible diamond dust.
- 9. Tie rosemary tree to the roof of the car with baking twine.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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