Recipe courtesy of Elena Besser

1-2-3-4 Holiday Shortbread

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: About 36



  1. Position two racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
  2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well incorporated, 1 to 2 minutes. Add the flour and salt and mix on low speed to combine, about 1 minute.
  3. Put the colored sugars in individual bowls. 
  4. Using a 3/4-ounce cookie scoop, scoop balls of dough and roll them with your hands. (Alternatively scoop 2-tablespoon sized balls.) Roll the balls in your sanding sugar color of choice to coat on all sides, pressing lightly to adhere. Then flatten them into disks about 1/2 inch thick.
  5. Place the dough rounds on the prepared baking sheets, leaving 1 inch of space between each.
  6. Bake until set and slightly golden, 22 to 25 minutes. Let cool on the baking sheet.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)