Recipe: Shortbread Butter Cookies {Easy & Egg Free}

Summary: I’ve said it before and I’ll say it again, cookies are the best part of Christmas! I’m posting these last minute for all those people in need of a batch of cookies at the last minute. No chilling and rolling dough here, just quick and easy! Maybe you need a quick gift or a sweet something for a gathering or treat for Santa or something to stop you from losing your mind as you wrap gifts. If you need whip together some shortbreads, this is the recipe you need! It’s really easy and they taste amazing! You could easily add some festive sprinkles or coloured sanding sugar before baking or a dusting of icing sugar after but they are classic plain. Anyway, you can’t go wrong with whatever you choose. A cookie scoop will help you to speed up the process but hand rolling works just fine too.    

Ingredients

• 1 block (250g) salted butter, softened
• 1 tsp vanilla bean paste or essence
• 1/2 cup (80g) icing sugar
• 1 1/2 cup (225g) plain flour
• 1/2 cup (75g) cornflour
• 2 tblsp milk

Instructions

1. Preheat oven to 160°C and line a baking tray (or two) with baking paper and spray with cooking spray.
2. Beat butter, vanilla and sifted icing sugar in medium bowl with electric mixer until light and fluffy.
3. Mix in half combined sifted flours. Add the milk and remaining flour. Stir by hand until well combined.
4. Use a cookie scoop to dispense balls of dough, about 3cm apart, on to prepared trays. Flatten slightly with a floured fork, dipping in flour before pressing each one.
5. Bake about 15 – 17 minutes or until biscuits are a pale-straw colour. Allow to cool on the tray for 5 minutes before transferring to a cooking rack.
6. Makes approx 30 cookies