Tender shortbread cookies dipped in white chocolate
Servings 242" Cookies
Prep Time 25 minutesmins
Cook Time 5 minutesmins
Chilling Time 30 minutesmins
Total Time 1 hourhr
Ingredients
1 1/2cupsAll-purpose flour
1/4tspBaking Powder
1/4tspBaking Soda
1/2tspCream of Tartar
1/4tsp Salt
1/2cupUnsalted Butter, softened
1/2cupGranulated sugar
1Egg, at room temperature
2tspVanilla Extract
1tspAlmond Extract
Melted white chocolate, for dipping
Sprinkles, optional
Instructions
In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla extract, almond extract, and the egg, mix well to combine.,
Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add an extra tablespoon or two of flour.
Preheat the oven to 350 degrees F, and line baking sheets with parchment paper, set aside.
Transfer the dough onto a floured surface and roll out to about 1/2" thick. Cut into desired shapes*. Transfer to the prepared baking sheets and chill cookies for 30 minutes.
Bake chilled cookies for 5-7 minutes* until slightly golden brown the cookies will still be soft. Allow to cool slightly before transferring to a wire rack.
If desired, dip cookies in melted chocolate and decorate with sprinkles
Notes
*Cookies can be cut into any desired shapes*Baking time is dependent on the size of the cookies, for larger cookies add additional baking time as needed.