Victoria's Sanding Sugar Shorties

Victoria's Sanding Sugar Shorties

These slice and bake shortbread cookies, topped with sanding sugar, are crisp, and have a sandy texture that brings “home for the holidays” right out of your oven.  I love these cookies and by the way the dough is really good to nibble on too. 

INGREDIENTS

1/2 Cup Sugar

12 Tablespoons Softened Butter

1/4 Teaspoon Kosher Salt

1 Teaspoon Vanilla Extract

1 1/2 Cups Unbleached Flour

1/4 Cup Cornstarch

1/2 Cup Sanding Sugar (Color Of Your Choice)

In a large-size bowl cream together butter, sugar, kosher salt and vanilla until smooth and creamy.  Add flour and cornstarch.  Stir until mixture comes together into a nice dough.  Place dough onto a large piece of parchment paper and form into a 2 1/2 inch diameter log.  Wrap and twist ends to secure, then place into fridge for 1 hour until almost firm.  Adjust oven rack to middle position and preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Place sanding sugar into shallow bowl.  Slice dough into 1/4-inch thick rounds.  Press into sanding sugar, and place on pan about 2 inches apart.  Place into oven and bake for 15 minutes until light golden around edges.  Remember every oven heats differently.  Remove from oven and let cookies cool on pans for 5 minutes.  Transfer to wire racks to cool completely.  Makes about 14 cookies.  

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