With just four ingredients you can't NOT make these during the holidays!
This Christmas Shortbread is perfect with hot cocoa or a mug of hot tea.
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With less than a week until Christmas I am still running around like a mad woman trying to get items checked off my list.
I called up a babysitter on Friday to watch the girls so I could tackle some much needed shopping. {Three cheers to five hours to myself + lunch with a girlfriend!}. I am now this close to being finished, with really only one gift yet to throw together.
The night prior I had a mini heart attack realizing I had nothing purchased or ready to give the kid's teachers...and since most years I give a homemade gift, I did some quick scrambling. I almost never, ever tackle these kinds of things after dinner. My kitchen is closed. I'm tired and really just done with all things food and clean-up related.
So considering I went BACK into the kitchen late that night and baked cookies, you had better believe it was for a good reason.
Our oldest is in Kindergarten and has two wonderful teachers, whom he adores. To see where he has come since late August is a bit mind blowing. Hello.....starting to read?
Our middle child is in preschool and also has two much beloved teachers. She is 4.5 going on 10 and knows more than she should. I promised her we would make these cookies together, but the day got away from us and when she woke up in the morning seeing them done I was clearly not her favorite person.
The struggle is real around here.
In a mad dash scramble Friday morning we packaged these up in some holiday containers I ordered from a school fundraiser and called it good. I watched both kids walk in with them to school, so let us all pray that they made it to the right spot?
There are two things I love about these cookies; their buttery soft texture and just how stinkin' cute they are! I kept ours simple {remember, kitchen was closed} and used the end of my funnel {of all things} to keep them a nice circle shape. Any cookie cut-out would work. Christmas trees were a close second.
Shortbread stays soft for quite awhile if kept covered or in a container. We munched on a couple this afternoon for snack. I looked long and hard at the bag of baby carrots, but alas, the cookies won out.
Here is that preschooler of mine! Did I also fail to mention that in a span of 6 days we have five different school or church events for these little munchkins? It's been busy, but fun. This pretty lady played Mary in her school program Friday night. She takes it all in ease and with such grace. Being in front of a crowd doesn't seem to be a problem for her.
And that photo bomber back there?
Her older brother. Making odd faces. Because he that is what he does...annoys his sister.
And for those that know us, she'll be wearing that outfit again tomorrow. She loves it and I'm not going to fight her on it.
Wear it again. I've learned to pick my battles and her and outfit choosing is not one I'm willing to tackle just yet.
So, with less than a week till Christmas, how about some shortbread? Make it! If you can handle a traditional sugar cookie, you can do this one. It's easier {no frosting} and come on, just four ingredients!
Christmas Shortbread
2 c. butter, softened
1 c. brown sugar
2 t. almond extract
4 1/2 c. flour
sprinkles for decorating
1. In a stand mixer cream together the butter and brown sugar. Add in the almond extract.
2. Add 3 1/2 cups of the flour to make a dough.
3. On a clean surface sprinkle some of the remaining flour, place dough on it, sprinkling with a bit more flour and knead dough until it comes together a bit more, adding more flour if too sticky.
4. Cover the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 325 degrees and lightly grease a baking sheet.
6. Using a rolling pin roll out the dough to 1/2 inch thickness. Cut out desired shapes and place on the cookie sheet. Top with holiday sprinkles. Bake for 15 minutes or until just slightly golden around the edges.
7. Remove and place on a baking rack to cool.
8. Keep stored in an airtight container for up to one week. Freeze for up to 3 months.
Make these cookies for ANY holiday! I love these sprinkles for Valentine's Day, these for Easter and these for the 4th of July!
