Credits to @brettsBites
Ingredients
Shortbread cookies:
- 1 cup soft butter
- 1/2 cup whipping cream
- 2 cups sifted flour
Frosting:
- 1/4 cup soft butter
- 3/4 cup sifted powdered sugar
- 1 tsp vanilla
For coating the cookies:
- Granulated or crystallized sugar
Directions
- Make the cookie dough: in a stand mixer fitted with a paddle attachment, or in a large bowl using your hands, mix together the ingredients for the cookies until it’s fully combined. Chill for at least two hours.
- Prepare the cookies: once chilled, take 1/3 of the dough out at a time and roll it out on a surface lightly covered with flour until it’s about 1/2 inch thick. Cut out circles of dough using a cookie cutter or something of the sort, like a cap. Coat both sides of the circles in the sugar and poke each circle 3-4 times with a fork.
- Bake the cookies: bake on an un-greased baking sheet for 7-9 minutes at 375 F. Let cookies cool before frosting.
- Make the frosting: In a small bowl, use a spatula to mix together the frosting ingredients. Spread 1/2 to 1 teaspoon of frosting (depending on the size of your cookies) between two cooled cookies. Enjoy right away or store in the fridge (they’re even better cold).
Natalie’s Notes
Made Christmas 2025. Beware of how addictive these are. They really are better out of the fridge! It’s easiest to use your hands to mix the dough together because it is firm like a shortbread, and the heat of your hands will help everything stick together.
