Christmas Shortbread Cookies



  • 2 1/3 cups all-purpose flour
  • 3/4 cup icing sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • Zest of half an orange
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon water


  • 1/2 cup pecans (toasted and roughly chopped)
  • 1/2 cup sprinkles


  1. Preheat oven to 375 degrees F.
  2. In a food processor add flour, powdered sugar, and salt, and mix. Once mixed, add vanilla extract, orange zest, butter and water. Optional: add pecans and sprinkles. Mix until a dough is formed.
  3. Place the dough on a sheet of plastic wrap and roll into a log about 6-8 inches long. Tightly twist each end of the wrap in opposite directions.
  4. Place the dough in the refrigerator for at least 30 minutes.
  5. Remove plastic wrap and slice the log into 1/3-inch thick disks. In a tray lined with parchment paper arrange the disks a couple of inches apart.
  6. Bake for 12 to 14 minutes until edges are light brown, rotating the tray half way through the baking process.
  7. Remove from the oven and let cool for at least 5 minutes.
  8. Transfer to wire racks and cool until cookies reach room temperature.