This is the third time I've made shortbread this December. This mixture was not as crumbly as usual is because I decreased the amount of flour I usually use. This is excellent if you want to make shapes. Plus I took pictures as I went. It's like a whole how-to guide!
Lemon Shortbread Stars
-1 c. unbleached flour
-1/2 c. butter
-1/4 c. sugar
-1 tsp. vanilla
-zest of one lemon
-sprinkles (not optional)
Preheat oven to 350. Cream together butter and sugar. Slowly add in the flour. Then add the vanilla and lemon. On a floured surface, using a floured rolling pin, flatten out mixture to 1/4 inch. Press out stars using a lightly floured cookie cutter.
When you press out shapes, you're going to have leftovers, because that dough in between the stars isn't going anywhere. Simply gather the leftovers up and again roll the dough out until it's 1/4 inch thick. Keep doing this until you can't make anymore stars. Place the dough on a cookie sheet lined with parchment paper. Make sure the stars are at least 1/2 an inch apart because they will spread out slightly when cooked.
Put a pinch of sprinkles on top of every cookie. Bake cookies for 12 minutes at 350 degrees. Let cool completely before moving. Once cooled, transfer cookies to tin. Enjoy!
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