Rainbow Shortbread Cookies
Oct 04, 2016 in baking, dessert, bake, baking, cookie, dessert, shortbread, sprinkles. Read the original on: LeMoine Family Kitchen
These Rainbow Shortbread Cookies are so delicious and fun! A simple cookie recipe that makes for a perfect sweet treat.
I LOVE, like really love, shortbread cookies!! I think they are one of the easiest cookies to make and I love the flavor of them. I wanted to make something really fun for my boys as an after school treat and thought SPRINKLES! These Rainbow Shortbread Cookies really hit the spot.
The dough to a shortbread cookie is incredibly simple- especially because there is no leavening to these cookies. Simply flour, powdered sugar, butter, salt, an egg and lots of sprinkles in this case. I’ve made many varieties of shortbread that I think you should definitely check out… Berry Hibiscus Glazed Shortbread Cookies, Maple Pecan Shortbread Cookies and Lemon Almond Shortbread Cookies.
After these cookies are baked and cooled I dunked them in melted white chocolate then finished them with more sprinkles. Hey, sure its a lot of sprinkles but ya know they are Rainbow Shortbread Cookies so sprinkle on friends! I made these bite sized so they are very pop-able just adding to the fun of the cookie. Whether enjoying after dinner or as a little treat in the afternoon.. you are going to LOVE these cookies!
Rainbow Shortbread Cookies
Author: Angela LeMoine
Ingredients
- 1½ cups flour
- ¾ cup powdered sugar
- 1 stick butter, cold and small diced
- pinch of salt
- 1 egg
- ¼ cup sprinkles
- â…“ cup white chocolate chips
- extra sprinkles
Instructions
- Add the flour, powdered sugar and salt to a standing mixer with the dough attachment or into a food processor. Mix just to combine.
- Add in the butter and egg. Miix until just mostly combined. A little loose flour is good!
- Remove the bowl from the mixer and stir in the rainbow sprinkles with a spoon and incorporate the remaining flour.
- Remove the dough from the bowl and wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.
- Preheat your oven to 375 degrees.
- Remove from the fridge and roll the dough out into a square {or as close as you can get it} on a lightly floured surface to about a ¼ in in thickness. Cut into equal squares.
- Place the squares on a lined baking sheet along with the rough edges {those are for snacking!} . Bake for about 14 minutes, just until lightly golden on the edges.
- Cool on a cooling rack.
- Place the white chocolate in a bowl and microwave 10 seconds at a time until melted. Be sure to stir as you go. Dip an edge of the cookie into the melted chocolate, add sprinkles then place back of the rack to harden. Continue with remaining cookies.
3.5.3208
The post Rainbow Shortbread Cookies appeared first on LeMoine Family Kitchen.
Read the original on: LeMoine Family Kitchen
LeMoine Family Kitchen, Angela LeMoine
I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!
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