Print
Close up view of Slice and Bake Shortbread Cookies on a wooden plate.

Slice and Bake Shortbread Cookies

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 32 cookies

Ingredients

  • 8 ounces good quality salted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • sprinkles, sparkling sugar, holly leaf decorations (optional)

 


Instructions

  1. In the bowl of an electric mixer, cream butter and sugar together.  Add vanilla, flour, and salt and mix until a crumbly dough forms.  Add the milk and mix until the dough comes together.
  2. Transfer the dough to a large piece of plastic wrap and roll into a log shape about 16 inches long.  Chill for one hour.
  3. Preheat oven to 300 degrees.  Roll the dough log in sprinkles or sparkling sugar if desired (so the edges of finished cookies will be decorated).  With a sharp knife, cut the dough log in half so there are two 8 inch pieces.  Rewrap one portion and place and chill until ready to use.  Slice the remaining portion into 1/2 inch disks, placing each one on an unlined, ungreased baking sheet (16 per sheet).  Reshape individual cookies by hand if they are not round.  If you want to make a wreath shape, cut out a hole in the center of each circle with a large piping tip.  Bake for 20 minutes, then remove from the oven to quickly add holly leaves and berries if desired.  Return to oven and bake 5 more minutes, or until the bottom edges of the cookies are just golden brown.  Bake for a total of 25-26 minutes. Transfer cookies to a cooling rack.  Repeat slicing and baking with remaining dough.  Store in an airtight container.  These cookies freeze well, up to 3 months.