Despite the hustle and bustle of the holiday season, this year our Company rolled out the cookie dough for our First Annual Cookie Exchange!
After all of the painstaking blending, mixing, baking, cooling, icing, and transporting were all accomplished, we gathered together for fun and fellowship, amongst festive holiday music and mounds of colorful cookies.
First Annual Cookie Exchange
Since you, Bloggers, were not able to partake in the festivities, I have for you my all-time favorite Christmas cookie recipe for you and yours to share during the upcoming holidays.
White Chocolate / Strawberry Shortbread
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
In a large bowl, beat together the butter and sugar until smooth; add the vanilla extract. Once combined, stir in the flour.
Wrap the dough securely in plastic wrap; refrigerate.
After an hour or so, remove the dough from the refrigerator.
On a lightly floured surface, roll out the dough until it is about 1/4" thick. Using a 2” - 3” cookie cutter, cut out the dough into a festive holiday shape.
Place the cookies about 1” apart on a greased baking sheet; refrigerate the unbaked cookies. While the cut-out cookies are refrigerating, preheat your oven to 350 degrees Fahrenheit.
After 15 minutes, remove the cookies from the refrigerator and bake for about 10 minutes, or until the cookies are lightly browned.
- 1/4 cup of strawberry preserves
- 2 ounces white chocolate, grated
Once cooled, spread about 1/4 teaspoon of preserves on the bottom surface of each cookie. Dust with a pinch of grated white chocolate.
To assemble, sandwich two cookies together for superior deliciousness.
Garnish with additional confectioners’ sugar.