Description
Delicious and buttery Easter shortbread cookies.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract
- Colored sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla and almond extract. Mix well.
- Gradually add the flour and salt. Mix until a dough forms.
- Roll the dough out on a floured surface to about 1/4 inch thick.
- Cut into shapes using cookie cutters.
- Place cookies on a baking sheet lined with parchment paper.
- Sprinkle colored sprinkles on top.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use different cookie shapes for variety.
- For a softer cookie, reduce baking time slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Easter shortbread cookies, holiday cookies, buttery cookies