My girl loves to help me cut shortbread cookies and decorate them with sprinkles. I use a basic shortbread recipe, found here. I find it needs to modifications for altitude, probably because no leavening is included. I love these cookies because they do not puff or spread – they are the only cookie I use for cookie cutters.
recipe from joy of baking
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
In a mixer, combine butter and sugar until smooth. Add vanilla extract and flour mixture until combined. Scoop dough out onto plastic wrap, shape into a disc, and refrigerate for an hour.
Roll dough out on a floured surface until it’s 1/4 inch thick. Cut into shapes, decorate with sugar or sprinkles if desired. Bake at 350 for 8 – 10 minutes or until lightly browned.