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Holiday Shortbread Cookies Recipe


Wafer Paper Cookies Made with Holiday Shortbread Recipe

Wafer Paper Cookies Made with Holiday Shortbread Recipe

© 2011 Barbara Rolek licensed to About.com, Inc.
This holiday shortbread cookie recipe from Diane Hentges is one of my new favorites. It calls for only three ingredients and the not-too-sweet dough doesn't spread, so there's no need to leave huge spaces between cut-out cookies to allow for growth. Diane sprinkles them with seasonal colored sugars before baking and the decorating is done. There's no need to chill the dough before rolling, as long as the cookie cutter is floured. This is the perfect recipe for when you want a cookie to hold its shape.

Here is a larger photo of Holiday Shortbread Cookies with a wafer paper decoration.

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: At least 24 Holiday Cookies


  • 8 ounces (2 sticks) softened butter
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour


  1. In a large bowl, cream together butter and sugar until light and fluffy. Add flour and mix well.

  2. If dough is very soft, chill, otherwise proceed. Heat oven to 350 degrees. Roll half of dough at a time on sheet of parchment paper to 1/8-inch or 1/4-inch thickness. Cut out desired shapes. Remove scraps.

  3. Pick up opposite ends of parchment sheet and transfer to a baking pan. Sprinkle cookies with colored sugars, if desired. Bake 18 to 20 minutes or until lightly browned around the edges. Begin checking after 10 minutes. Let cool completely on parchment paper. Repeat with remaining dough. Store tightly covered.
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