Christmas Shortbread Cookies are the perfect way to deliver holiday cheer. These buttery shortbread cookies are topped with melted white chocolate and holiday sprinkles. They’re easy to make and great for sharing.
1 ½cupsGhirardelli white chocolate wafersor vanilla almond bark, melted
¼cupholiday sprinkles
Instructions
In a a large mixing bowl, cream together the butter and powdered sugar. Add vanilla bean paste and mix until fully blended.
Add flour and kosher salt. If the mixture is still crumbly after blending, use hands to fully combine.
Place dough on a lightly floured counter. Roll into a 12-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When ready to bake, slice dough into thin slices. Place on a parchment paper lined baking sheet and bake for 12-14 minutes in a 350 degree oven, until cookies begin to lightly brown on edges.
Once cooled, spread a small amount of melted vanilla bark onto each cookie and immediate add sprinkles. Allow to set, about 15 minutes.
Notes
What can I substitute for vanilla paste? If you don't have vanilla paste available, I recommend using a whole vanilla bean. Scrape out the seeds and add them to the dough for a wonderful strong vanilla flavor!
Storage: Store in airtight container at room temperature.
Freeze: Store the baked cookies in the freezer for up to three months. Thaw the cookies cookies before adding melted white chocolate and sprinkles to the top.