Festive Christmas Tree Shortbread Sticks

Instructions

1. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. If using vanilla extract, beat it in now.
2. Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
3. If desired, add a few drops of green food coloring at this stage and mix until the color is evenly distributed throughout the dough.
4. Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out each half of the dough to about ¼-inch thickness.
5. Using a sharp knife or a pizza cutter, cut the dough into rectangular sticks about 4 inches long and 1 inch wide. Then, at one end of each stick, cut small triangular notches to resemble a Christmas tree shape.
6. Carefully transfer the cut shortbread trees to a baking sheet lined with parchment paper, leaving about ½ inch between each cookie.
7. If decorating, gently press holiday sprinkles or edible glitter onto the top of the unbaked shortbread trees now.
8. Chill the shortbread sticks in the refrigerator for at least 30 minutes. This helps prevent spreading during baking and ensures a crispier cookie.
9. Preheat your oven to 325°F (160°C).
10. Bake for 15-20 minutes, or until the edges are very lightly golden. The cookies should still be pale in the center.
11. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
12. Store cooled shortbread sticks in an airtight container at room temperature for up to a week.

Tips

• Ensure your butter is truly softened to room temperature, but not melted. This is crucial for achieving the perfect shortbread texture.
• Do not overmix the dough once the flour is added. Overmixing develops gluten, which can make the shortbread tough instead of tender.
• Chilling the dough before baking is a vital step. It helps the shortbread hold its shape better and results in a crisper cookie.
• For perfectly even sticks, use a ruler to guide your cuts. For a more rustic look, freehand cutting is perfectly fine.
• Shortbread freezes beautifully. Once completely cooled, place them in a single layer in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.