One upside, however, is that this means you can make the Sparkling Shortbread dough days in advance and then slice & bake when you have time. I know-I know!-two chills are too many, but they are easily the most annoying part of this recipe.
After coating, the shortbread will need another hour chill. I recommend using jimmies (the cylindrical kind) instead of non-pareils (the little balls), as those will bleed their colors. Just do your best with this and don’t worry about perfection-these will all be a little different and they will all be gorgeous.ĭon’t have sparkling sugar? Use sprinkles.
I find it easiest to coat the shortbread by using my hands and a sheet of plastic wrap. Then, roll them in a few tablespoons of festive sparkling sugar (this is the Mistletoe Blend from NY Cake Supply). Next up, coat your shortbread in sparkling sugar! Working with one log at a time, give your shortbread a few rolls to even out any odd shaping. It’s much easier to form smooth shapes when the dough isn’t so pliable. Don’t worry about perfect round shaping-you can fix flaws after an hour-long chill. Once mixed, divide it in two and shape each half into a log. This dough is super rich and buttery, and comes together in 15 minutes. I don’t know about you, but when it’s four days before Christmas, I only have time for things that are stupendously easy. Don’t worry, it’s super easy-just a slice & bake shortbread that’s been rolled in sparkling sugar so it looks *fancy.* And it is. Happy Christmas week! Happy Solstice! Happy almost the end of 2020! I’m coming at you on this winter Monday to give you one last cookie recipe before Christmas.
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