These look so darn cute; it was hard picking which photos to use on this post because I like them all!
The cookies are really simple to make too. They’re a quick and easy shortbread. And oh so much better than the store bought variety.
Baking or decorating some (or both) would make a great mini project for kids on school holidays. Got a party coming up? Change the sprinkles to suit your theme, and you have a great sweet treat.
175g butter, chilled, chopped
⅔ cup caster sugar
2 cups flour
2 teaspoons vanilla extract
180g white chocolate, melted
190g hundreds and thousands / sprinkles
Process the butter, sugar and flour until the mixture resembles breadcrumbs. Add the egg and vanilla extract. Process until the mixture just comes together.
Turn the dough out onto a lightly floured surface and knead gently. Divide the mixture into two, and shape into two discs. Wrap both portions in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 170°C. Line two trays with baking paper. Roll one portion of dough between two sheets of baking paper until 5mm thick. Using circular cookie cutters (between 3 – 5cm round), cut out rounds from the dough. Place onto the prepared baking trays about 2cm apart. Bake one tray at a time for 8 – 10 minutes or until the cookies are firm to touch, but not browned. Transfer to a wire rack to cool. Repeat with the remaining dough.
Spread the tops of the cookies with the melted chocolate. Dip into the hundreds and thousands and leave to set on a rack before serving.
Plate in first photo c/o The Vintage Table.