I loooove shortbread, both making it and eating it! It’s got just a few ingredients and you can cut it into any shape. This week, my girls and I made shortbread cookies decorated with sparkly sprinkles for the holidays, but we used stencils to make them extra festive.
I used Ina Garten’s shortbread recipe. I chilled the dough for half an hour……and while the dough chilled, I quickly cut out the stencils. You can also buy stencils for cookies and cakes at the store but you can cut simple shapes on your own. You can save the inside to stencil the negative image, as I did with the S.When the dough was done chilling, I started out with just half the dough (to make about 12 cookies). I rolled out the dough to 1/2-inch thick (or so). I used a round biscuit cutter to cut out the cookies. The girls were so excited to help me add the sprinkles. You do have to press down the parchment stencil to make sure it is stuck to the dough. It’s also easier to pour out some sprinkles into a bowl instead of directly from the bottle. And, press down the sprinkles into the dough with your fingers, and carefully lift up the stencil to leave you with the shape.Again, simple shapes work best! My holly leaves didn’t work to well, for example.The recipe says to bake for 18 minutes, but 15 minutes was good for us.What’s important is that the girls thought they were “beeeeooootiful”, but I will have to try again with the other half of my dough! But for now, we’ll enjoy munching on these with some hot cocoa!