Christmas Shortbread

Ingredients

1 cup / 250 ml

Softened unsalted butter

1/2 cup / 125 ml

granulated sugar

1/4 cup / 50 ml

icing sugar (plus extra for rolling and garnishing)

2

Naturegg Omega 3 Eggs (separated, yolks only and whites reserved for another purpose)

2 tsp / 10 ml

vanilla extract or vanilla bean paste

2 1/4 cup / 550 ml

all-purpose flour

icing sugar (for rolling and/or garnish)

Directions

1. Beat butter with granulated and icing sugar until smooth. Beat in egg yolks, one at a time, until smooth and creamy, scraping bowl as needed. Stir in vanilla. Add flour; mix on low until dough comes together. Shape dough into 2 discs and chill for at least 1 hour.

2. Preheat oven to 325°F (160°C).

3. On a work surface dusted with icing sugar, roll out dough 1/4-inch (5 mm) thick, use cookie cutters to cut out shapes. Reroll scraps once.

4. Bake, in batches, for 11 to 13 minutes or until just golden around the edges. Cool for 5 minutes then transfer to a rack to cool completely. Dust with additional icing sugar (if desired).

Tips

1. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 1 month.

2. For edible Christmas tree ornaments use a skewer to make a small hole in each cookie before baking. Once out of the oven, immediately reinforce the whole if it has filled in and then let cool completely before tying with ribbon or string.

3. *Using 3-inch (8 cm) cutters, yield will vary depending on the size of your cutters.