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Easy Butter Shortbread Cookies

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Easy Butter Shortbread Cookies
© Eatwell101.com
Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.
Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.

Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth. A classic holiday cookie recipe that will be the highlight of your next cookie swap!

Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.Photo credit: © Eatwell101.com

Ingredients list for the Butter Shortbread Cookies

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1/2 cup apricot jam

Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.Photo credit: © Eatwell101.com

Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.Photo credit: © Eatwell101.com

Easy Butter Shortbread Cookies — So easy to make and spectacular, these buttery shortbread cookies taste divine and literally melt in your mouth.Photo credit: © Eatwell101.com

Directions

1. To make the shortbread cookies: Preheat your oven to 350°F (180°C). In a large bowl, beat butter, powdered sugar and vanilla with a spoon or mixer. Stir in flour. If the dough is too crumbly, mix in 1 to 2 tablespoons softened butter.

2. Roll the dough 1/2-inch thick on a lightly floured surface. Cut into small shapes using your favorite cookie cutters. Cut a hole in the center of the cookies that will go on top. Place each cookie 1/2 inch apart on a baking sheet lined with parchment paper.

3. Bake for 14 to 16 minutes, until light golden brown. Remove from the baking sheet and transfer to a wire rack. Allow cooling completely.

4. Spread apricot jam on the plain cookies and top with a hollowed cookie and dust with powdered sugar. Enjoy!

Note: If you have more time available, you can refrigerate the dough from time to time so the shortbread cookies will hold better together during baking.

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