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Export 2 ingredients for grocery delivery
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!
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