December 22, 2016

I’m pretty sure these Shortbread Cookies were made for dunking.  I’m thinking they were meant to be dunked in hot chocolate… with whipped cream.  Or maybe dunked in frosting… even better!  There is something about these cookies.  Every time I pass that cute little snowman plate, I grab one.  The ingredients are so simple but, I don’t know, they’re just addictive.  The flavor is light, so they’re perfect for decorating with a yummy frosting and they’d make the cutest Christmas cookies!  Perfect for Santa!  Better put some hot chocolate on the side, though.  I have a feeling Santa will dunk them, too. 🙂  Happy Thursday, everyone!

Shortbread Cookies

Ingredients for cookies:

2 sticks of butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

Ingredients for topping:

1/2 cup sugar
1 heaping tablespoon cinnamon
3 tablespoons melted butter

Instructions for cookies:

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

In a large bowl, cream together butter and sugar.  Add flour and continue to mix until mixture forms a soft dough.  Form dough into a cohesive ball with your hands.

Roll dough 1/4 inch thick on a surface dusted with powdered sugar with a well dusted rolling pin.  Cut into rounds and place on prepared baking sheets.  Bake for 16-18 minutes or until cookies are pale golden brown.

Meanwhile, in a small bowl, melt 3 tablespoons of butter.  In a separate bowl, mix sugar and cinnamon.  When cookies are done, remove from oven and brush tops with melted butter and sprinkle cinnamon sugar mixture on each cookie.  (Store leftover cinnamon sugar mixture in a jar.)

(Adapted from The Comfort of Cooking)

Note:  I added the step for topping cookies with butter and cinnamon sugar – Kylee’s amazing idea!  Also, I sprinkled a little powdered sugar on top, because powdered sugar is awesome!  🙂  Enjoy!

♥Tawnya