Shortbread Cookies

This awesome cookie recipe is perfect for your holiday cookie swap.

To spice up your basic shortbread, include dried cranberries, chocolate or candy canes for a pop of colour. An easy recipe to adapt depending on which ingredient you feel like using. We guarantee these will help get you through the Christmas season!

Ingredients

Directions

1. In a bowl, cream butter then add icing sugar and corn starch. Mix well to ensure there aren’t any lumps.
2. Add flour and salt. Mix to combine then add your mix-in of choice.
3. Divide dough in half. Roll into a log about 2.5 inches thick and wrap in parchment. Chill or freeze.
4. Once firm, slice with sharp knife into coins about 3/4 inch thick and place on parchment lined cookie sheet.  If frozen, let thaw slightly before slicing.
5. Bake at 350 for about 15-20 minutes or until golden around the edges.
6. Depending on how big or small you roll and slice them you can get approximately 48 cookies from this batch.

Recipe provided by:  Rhubarb Restaurant

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