Holiday Cookie Recipe

 Rolled Shortbread Cookies with CherriesThis recipe will make several dozen small cookies that you can share with your friends and family. This recipe is also not gluten or dairy-free.These bite-sized shortbread cookies are the best for the holidays. They may be plain, but with a little bit of decorating, they will bring a lot of holiday spirit for your friends and family. They are topping flexible, so you can decorate them as you please. Have fun!Ingredients

• 1 Cup of butter (about 2 sticks)
• 1/2 cup of powdered sugar
• 2 Cups of flour
• 1/4 tsp salt
• 1 tsp vanilla
• colored sugar, red & green (or any colors you would like)
• candied cherries (contrast w/sugar)
• Mixer and Mixing Bowls
• Waxing Paper

Directions

1. Put the butter & sugar into the mixing bowl and mix until it is cream.
2. Add the flour and salt and mix. 
3. Add the vanilla and mix. 
4. When the dough is entirely mixed, make 2 logs of dough. Cover the logs of dough in colored sugar, and wrap the logs in wax paper
5. Chill overnight in the fridge.
6. The next day, slice the logs 1/4” thick when they are thawed.

Optional: place a half of a candied cherry in the center of each cookie  (can use sprinkles or any other toppings instead of the cherries). If you wish to ice them instead, wait until after they bake 

- Place in oven for 10-12 minutes 325 degrees. Although they will not look very toasty, you can tell if they are fully baked if they are crumbly when you touch them.

Enjoy!