This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!
3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating
In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.
Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.
Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.
Preheat oven to 325˚F.
Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.
Bake for 12-15 minutes. Let cool and use royal icing if you wish.
Cookies can be stored in a container on the counter or frozen for later.