Spiced Shortbread Cookies
This simple shortbread recipe is buttery, sweet, spiced and the perfect salty finish to make them dangerous. Our Ho Ho Ho Spice blend brings this recipe to life!
Makes about 24 two inch cookies .
Ingredients:
1 1/4 Cups All Purpose Flour
1 teaspoon Salt
1/4 teaspoon Cream of Tartar
1 stick Butter, unsalted, softened to room temperature
1/4 cup Powdered Sugar
2 tablespoons Granulated Sugar
3 tablespoons Sour Cream, full fat
4 tablespoons Ho Ho Ho Spice
Directions:
In a small bow, stir together the flour, salt and cream of tartar.
Using a mixer, combine the butter, powdered sugar and granulated sugar until lighter in color and fluffy, mixing on medium speed for about 3 minutes.
Scrape down the side of the bowl, add the sour cream and mix again until combined.
Add the flour and mix on low until just combined and fluffy. Then using your hands, combine the crumbled dough into a ball until it starts to stick together. The key is to not overmix the dough.
Roll out the dough on a lightly floured surface to about 1/4 to 1/3 of an inch thick.
Use a round cutter to cut out cookies. Place cut circles on a lined sheet pan and freeze for 30 minutes or place in the fridge for 2 hours. Repeat the cutting process by forming dough scraps into a ball and rolling out again.
Once cookies have chilled, preheat the oven to 350F degrees. Bake cookies on a sheet pan for 8 minutes, rotate the sheet pan and bake for an additional 5 minutes or until the edges start to turn golden.
While the cookies bake, place the Ho Ho Ho Spice in a wide, shallow bowl.
After the cookies have been removed from the oven, allow them to cool slightly for a few minutes. Once cool enough to handle, place in the spice and spoon spice over each warm cookie.
Transfer the spiced cookies to a plate to cool completely.