These darling slice and bake shortbread sprinkles look so festive, however they’re really easy to make! Merely combine collectively the dough, form into logs, chill (or freeze for later use), slice and bake. Use Gluten Free 1-to-1 Baking Flour and non-dairy butter to make vegan and gluten free, and change to the coloured sprinkles of your selection for different events!
Right here’s what I like about shortbread cookies; they maintain their form, they don’t have any eggs so you may munch away on that cookie dough to your hearts content material, and they’re SUPER simple to make. There’s solely 8 elements in the entire recipe you guys, and whilst you DO have to sit back them for a bit, the remainder requires minimal effort.
Vacation Sprinkles Slice and Bake Shortbread Cookies
Components:
2 ¼ cups Bobs Crimson Mill Gluten Free 1-to-1 Baking Flour
¼ cup Vacation Sprinkles
½ tsp Kosher Salt
¼ tsp Baking Soda
1 cup Butter or Non-Dairy Different, room temperature
¾ cup Granulated Sugar
¼ cup Brown Sugar
1 tsp Vanilla Extract
Instructions:
In a medium bowl, mix flour, sprinkles, salt and baking soda; put aside. Mix butter, sugars and vanilla and blend till effectively mixed and simply fluffy, about 7 minutes. Add dry elements to butter combination and blend till evenly mixed, about 2 minutes.
Flip dough out onto an 11 x 17-inch piece of parchment or waxed paper. Form right into a stable 17-inch log, about 1 ½ inches in diameter and in any form you select. Wrap in parchment or waxed paper and chill at the least 2 hours or as much as 2 days.
To bake, preheat oven to 375°F. Line a baking sheet with parchment paper and put aside. Slice the cookies ¼-inch thick. House on the ready baking sheet, about 2 inches aside. Bake till the facilities are set and the sides are simply starting to paint, 8–12 minutes. Let cool on the baking sheet for five minutes, then take away to a wire rack to chill utterly earlier than adorning and/or having fun with.
Recipe supply Bob’s Crimson Mill
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