Christmas Shortbread Cookies

Step 1

Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.

Step 2

Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into a 7 1/2- to 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes (or refrigerate for at least 4 hours and up to a week).

Step 3

Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer (or refrigerator). Cut dough into 1/4-inch to 1/3-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.

Step 4

Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.