Holiday sprinkle shortbread cookies
Prep Time
Cooking Mode
500 mL (2 cups) cup butter, softened
250 mL (1 cup) cup sugar
810 mL (3¼ cups) cup Robin Hood® Original All Purpose Flour
125 mL (½ cup) cup cornstarch
240 g (8 oz.) oz white, milk, or semi-sweet chocolate, melted
60 mL (¼ cup) cup sprinkles (colour of your choice)
500 mL (2 cups) cup butter, softened
250 mL (1 cup) cup sugar
810 mL (3¼ cups) cup Robin Hood® Original All Purpose Flour
125 mL (½ cup) cup cornstarch
240 g (8 oz.) oz white, milk, or semi-sweet chocolate, melted
60 mL (¼ cup) cup sprinkles (colour of your choice)
Directions
1Preheat oven to 150°C (300°F). Line baking sheets with parchment paper.
2Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
3Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
4Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
5Place balls of dough by heaping tablespoon (15 mL) on prepared baking sheets 5 cm (2 in.) apart. Press down with a fork.
6Bake 20 to 25 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.
7Drizzle melted chocolate over cookies once they are cooled. Scatter sprinkles over melted chocolate.
8To melt chocolate, microwave in intervals of 30 seconds, stirring between each interval, or place in a heat proof bowl over boiling water stirring constantly over low heat until melted. This recipe is courtesy of Robin Hood.
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Personal Note
Personal Note