🍪 Easter Shortbread Cookies 🐣
Ingredients:
1 cup unsalted butter, softened
½ cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
Food coloring gel (pastel colors like pink, yellow, blue, and green)
White chocolate chips or candy melts (optional, for drizzling)
Sprinkles (optional, for decorating)
Instructions:
Prepare the Dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in the vanilla extract. Gradually add the flour and a pinch of salt, mixing until the dough comes together. Be careful not to overmix.
Divide and Color: Divide the dough into 3-4 equal portions, depending on how many colors you’d like to create. Using food coloring gel, tint each portion with a different pastel shade. Knead the color into the dough gently to ensure even distribution.
Chill the Dough: Shape each colored dough portion into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle and prevent spreading during baking.
Shape and Bake: Preheat your oven to 325°F (165°C). Roll out each dough disc between two sheets of parchment paper to about ¼-inch thickness. Use cookie cutters in Easter-themed shapes (like eggs, bunnies, or flowers) to cut out the cookies. Place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack before decorating.
Decorate and Serve: If desired, melt white chocolate chips or candy melts and drizzle them over the cooled cookies for an elegant finish. Add sprinkles while the chocolate is still wet to make them extra festive. Dust with powdered sugar for a simple yet beautiful touch.