How To make Holiday Shortbread Cookies

Snicker Doodle Cookies! Recipe tutorial #Shorts

How to make Snicker Doodle Cookies!

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Check out this simple how to make Snicker Doodle Cookies! Rolled in cinnamon sugar before baking these are chewy delicious cookies that are so simple to make!

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Thumbprint Cookies Recipe

Rich, buttery, and sweet, these Thumbprint Cookies are a classic cookie recipe that comes together with a few simple ingredients. These soft and chewy cookies are perfect for any occasion, especially for your next holiday party or cookie exchange. These cookies will melt in your mouth. These classic thumbprint cookies are the perfect cookie for a wonderful edible gift during the holidays and to have on hand for guests.

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Easy shortbread cookies /Holiday Shortbread cookie recipe

Shortbread cookies have been a staple every holiday season ;and these are two shortbread cookies that you can bake for your loved ones.Pistachio cranberry shortbread cookies and cashew nut shortbread cookies.
The recipe is very simple and easy to follow.
We are using the traditional 1:2:3 shortbread cookie dough to make this cookies.

Baking tray Amazon link:

Ingredients:

Sugar :100 g
Butter :200 g
Flour :300 g(All purpose flour :200 g + Corn flour 100 g)
A pinch of salt.
Half cup each of chopped pistachios and cranberries
3/4 cup of chopped cashew nuts

Method:

Add a pinch of salt to flour and mix it well.

Cream butter and sugar.

Add flour into the butter cream.

Divide the dough into two parts.

Add the pistachios and cranberries into one part and chopped cashew nuts into the other half.

In the video, we made Pistachio cranberry shortbread cookies in Slice and bake method .Roll them into the shape of a log and keep it in refrigerator until the dough firm up.Bake at 320F for 20-25 minutes.

We made cashew nut shortbread cookies by taking a small pebble sized dough and then rolling it into a round ball and then gently pressing with a fork to create beautiful imprints on top .

Bake at 320 F for 20-25 minutes.

Those buttery Cashew Nut Cookies have a crumbly texture and a deliciously nutty flavor. Perfect for afternoon tea or the holidays.

The bites of sweet and tart cranberries and crunchy pistachios are absolutely delicious and they are perfect choice for a christmas shortbread as they do ideally match with our christmas decorations.

Hope you all enjoy those shortbread cookies as much as we enjoyed .
Happy Baking!

Mini Holiday Shortbread Cookies

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Print the recipe here:

Ingredients
3/4 pound (340g) unsalted butter, softened
1 cup (220 g) granulated sugar
2 teaspoons pure vanilla extract
3 and 1/2 cups (500g) all-purpose flour
1/2 teaspoon salt
Instructions
Preheat the oven to 350 °F, 180 °C.

Line 3 baking trays with parchment paper.

In the bowl of a tabletop mixer that has been fitted withay the paddle atachment, add the butter, sugar, vanilla and salt. Beat until fluffy. About 3-5 minutes.

Add the flour in a few batches and beat together until a cookie dough is formed.

Transfer to a lightly floured work surface and roll it out to a half-inch in thickness.

Dip teh cookie cutters in some flour and dust the top of the cookie dough with some flour.

Cut out the cookies and transfer to the lined baking trays.

Sprinkle th etops of the cookies with a little bit of granulated sugar.

Transfer the trays to the freezer so that the cookies can chill for 20 minutes. (they can be frozen for up to a month)

Bake the cookies for about 20-25 minutes or until golden around the edges. Rotate the trays halfway through baking so that the cookies bake evenly.

Set aside to cool completely.

Store in an airtight container at room temperature.

Serve with cofee. Kali Orexi!

Notes
Freezer Instructions: Shape the cookies and freeze them until they have solidified. Transfer them to freezer safe containers or bags and store them frozen for up to a month. When ready to bake, place the cookies on baking trays that have been lined with parchment paper and bake in a preheated (350 °F) oven for about 25 minutes or until golden around the edges.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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Lemon Snowflake Shortbread Cookies for your Holiday cookie Box!

Print this recipe here:

Ingredients
3/4 lb (340g) unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 and 1/2 cups (500g) all-purpose flour
the zest of 2-3 large lemons
For the Icing:

1 and 1/2 cups (180g) confectioner's sugar
1-2 tablespoons fresh lemon juice
1-2 tablespoons milk
2 tablespoons soft or melted butter
1-2 teaspoons lemon zest
Instructions
Line 2-3 baking trays with parchment paper.

Make the Shortbread Dough:

In the bowl of a tabletop mixer that has been fitted with the paddle attachment add the butter, both sugars, vanilla, and salt. Beat beginning on low speed and then increase the speed to high and beat until fluffy. About 3-5 minutes.

In a mixing bowl combine the flour and lemon zest and whisk together. Slowly add it to the mixer while beating on low-speed. Beat until incorporated.

Note: Resist the urge to add more flour. Adding too much flour will create a very crumbly and hard to roll out dough.

Lightly flour your work surface and a rolling pin. Roll the dough to a half-inch in thickness. Cut out snowflakes or whatever shape you like. Place the cookies on the prepared baking trays.

Chill the cookies in the freezer for 20-30 minutes.

Preheat the oven to 350 °F.

Bake the cookies until lightly golden around the edges. About 20-25 minutes.

Note: If using both oven racks, rotate the cookie pans halfway through baking so that they bake evenly.

Set the cookies aside to cool completely.

Make the Icing:

Combine all of the icing ingredients in a small mixing bowl and whisk together until smooth. If the icing is too thick add more lemon juice to get it to a good consistency. If it becomes too translucent and thin, add more confectioner's sugar.

Dip the tops of the cookies in the icing. Smooth the icing with an offset spatula or a spoon. Set the cookies aside for 20 minutes so that the icing can set.

Serve with coffee. Kali Orexi!

Notes
Freezer Instructions: Cut the cookies out and place them on baking trays. Chill in the freezer until frozen solid. Transfer the cookies into freezer-safe bags or containers. They will keep fresh up to 2 months.

When ready to bake the cookies place them frozen onto baking trays lined with parchment and bake in a preheated 350 °F, 180 °C oven until goldenn around the edges. About 25 minutes.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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Holiday Cooking & Baking Recipes: Cookie Stamp Shortbread Recipe | 8th Day of Christmas Cookies

Cookie Stamp Shortbread Recipe | 8th Day of Christmas Cookies - This recipe makes a shortbread cookies recipe easy, y'all! These shortbread sugar cookies come from the best easy Christmas cookies recipe.
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