Step 1

In a large bowl or standing mixer cream softened butter until fluffy, about one minute.

Step 2

Add the flour and powdered sugar to the bowl and beat on low-medium, with a paddle attachment, for 10 minutes. This is important because it gives the cookie dough a whipped consistency.

Step 3

Chill the dough in the refrigerator for 30 minutes to an hour so it's workable and not too sticky.

Step 4

Take the dough out and slightly knead it to form a ball. From here you can pinch off and make 1-inch cookie dough balls or roll out the dough to cut cookies.

Step 5

To make Shortbread Cookies: Flatten each round dough ball slightly and press a fork into the top to create lines and add sprinkles.

Step 6

To make Thumbprint Cookies: Keep the ball shape and press a dome (using your thumb or a ½ tsp measuring spoon) into the center and fill with thick preserves.

Step 7

Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350 degrees F until set and golden around the edges. Let cookies sit on the pan 2-3 minutes and then carefully transfer them to a cooling rack.

Step 8

This recipe will yield 15-20 cookies depending on how large you make the cookies!