Christmas Shortbread Cookies

Are you in the mode? Or the mood? Or whatever you want to call this getting-ready-for-the-holidays frame of mind. There’s a lot to do, isn’t there? Decorating, preparing for guests, making lists, checking them twice, shopping, baking. Baking… that’s my sweet spot this time of year. But with everything else to do, it seems there’s just not enough time. That’s why these Christmas Shortbread Cookies have been a perfect way to create a delicious, festive holiday stash, without spending hours in the kitchen.

It’s unusual, but Scott and I actually had the tree up, the house all decorated and most of the shopping done (thanks to Amazon) before the calendar ever flipped to December. We’re usually scurrying around until the last minute, trying to check all the boxes, yet always feeling behind schedule. This year has been a little different.

Ingredients
For the cookies:
8 ounces butter 2 sticks
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ cup cornstarch
For the mint glaze;
2 cups powdered sugar
4 tablespoons half and half (or milk) maybe more
1/4-1 teaspoon peppermint extract
For the buttercream piping:
1 tablespoon very soft butter
1 cup powdered sugar
1 1/2-2 tablespoons half and half (or milk)
½ teaspoon peppermint extract
3-4 drops green food coloring

Instructions

1. Line 2 sheet pans with parchment paper. Set aside.
2. Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 1 minute, until fluffy and well blended.
3. Add the flour and cornstarch. Stir until flour is incorporated and the dough is shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk
4. .....................................

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