Christmas Cookie Recipe #1 ---- Shortbread

cup (2 sticks) unsalted butter, at room temp
1/2 teaspoon salt
3/4 cup powder sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract


Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.

Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes (or refrigerate for at least 4 hours and up to a week).

Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer (or refrigerator). Cut dough into 1/4-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.

Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.

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