Description
Easter is just around the corner, which means it’s time to start planning your Easter-themed desserts. If you have a sweet tooth and love to bake, then you’ll definitely want to add Easter shortbread cookies to your list. These delicious cookies are easy to make and can be rolled and cut into cute Easter shapes using cookie cutters.
Ingredients
1 cup all purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter
Sanding sugar in pastel Easter colors
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- Sift together all-purpose flour, cornstarch and powdered sugar. If you don’t have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.
- Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball.
- Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.
- Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark’s sanding sugar. It is very light and has a beautiful sparkle.
- Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.
Notes
Storage Instructions: Store shortbread in an airtight container for 7 to 10 days. Using parchment paper to separate the shortbread cookies layers is a good thing to do for easy serving.
Freezing Instructions: Cooled shortbread cookies may be frozen between layers or parchment paper in a freezer-safe container for 2 to 3 months.
- Prep Time: 10 mInutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
