We're compiling a list of our team's favourite cookie recipes so you have an arsenal of easy, nostalgia-inducing, homey flavours at the ready when you hit the kitchen to bake this holiday season:
Rainbow Short Bread Cookies
"When I was a kid, my mom baked funfetti shortbread cookies for myself and my two siblings. They are buttery, flakey, and have the perfect little crunch from a million pearl rainbow sprinkles.Traditionally, we would cut them into bite-sized cubes, I think with the intention of controlling portion sizes, but as soon as one melted in your mouth you would hear a litany of "just one more" until the tray was gone. But certainly, you can roll the dough flat and stamp shapes to suit the occassion. Bonus, if you don't eat the whole batch, they are freezer-friendly. My family would gift these to friends, bring them to holiday parties, even set them out for Santa (finger to nose - he would crush that plate of cookies everytime). If no other baking is done, this is the staple holiday treat to make." - Katrice
|Bake||8-12 Minutes at 350°|
1 cup (226g) salted butter, cold and diced into 1 tbsp pieces
2/3 cup (142g) granulated sugar
1/2 tsp almond extract
2 1/4 cups (318g) all-purpose flour
3 Tbsp (30g) sprinkles, any colour will do!
1. Preheat oven to 350 degrees F (180 degrees C).
2. Use potatoe masher to cream butter with sugar until light and fluffy, stir in vanilla, add flour and sprinkles. Mix well until combined. You may need to chill dough in fridge for ~10-20 minutes before continuing on.
3. Roll out dough and cut into cubes or press cookie forms. Transfer onto two ungreased cookie sheets, spacing them about 1 1/2 inches apart.
4. Bake 10 - 12 minutes, or until the edges of the cookies are just starting to turn golden brown.
5. Remove from oven, and set on a wire cooling rack for 2 minutes. Transfer to the rack to cool completely.