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Shape the Cookies: Lightly flour your hands and roll the dough into small balls, about 1-inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down with the back of a fork or your fingers to flatten them slightly.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges begin to turn a light golden brown. Be careful not to overbake them, as you want these shortbread to remain soft and delicate.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Serving and Storage Tips:
These shortbread cookies are perfect for gifting in decorative tins or wrapping in festive cellophane bags. They make a great addition to any holiday cookie exchange!
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks or freeze them for up to a month.
For serving, try pairing these cookies with a cup of hot cocoa, tea, or coffee for a cozy holiday treat.
Variations:
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