A melt in your mouth Christmas shortbread cookies, as festive as flavorful, are to be considered on your to bake list for this season. You would love to close your eyes when eating to involve all your senses.

Whenever i want to make a no fail recipe and be sure the taste will be as good as the picture, i go back to my small notebook where i keep my mom’s recipes. Every time i bake these shortbread cookies i get more and more certain it’s the best recipe.

This quantity yields 12-30 cookies (depending on how big you cut them out)

200g butter

2 1/2 cups flour sifted

2 eggs

1 cup confectioners sugar

1 tsp vanilla

Combine all together and knead until the dough is smooth. No need to let it chill as we use cold butter. But don’t hesitate to put it in the fridge if it gets too soft while working.

You will need a set of different sizes of star shape cookies cutter to be able to make the levels of the tree from big to small.

Preheat oven to 180ºC. Line your baking pan with parchment paper and bake the cookies for 10-12 minutes. Keep on checking, when the edges start to turn to golden, it’s time to remove, you don’t want them to get brown.

Let them cool completely. To stack them, start the base with the biggest star to end up with the smallest. Dust with powdered sugar and serve! The best is to be served with a cup of tea or coffee.

Cookies can be kept in an airtight container for about a week. But I am sure such addictive shortbread won’t last to that time, at least in my house.

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