I love shortbread, and these butter swirl shortbread cookies remind me of my Christmas growing up when we would go to my Nans, where she would make these cookies.
They are so buttery and short that they just melt in your mouth. Christmas is crying out for these cookies, so try to make a batch today.
Ingredients for Butter Swirl Shortbread Cookies
2 sticks unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon milk
How to Make Butter Swirl Shortbread Cookies
Line two baking sheets with parchment paper or a baking silicone mat.
In a large bowl, combine butter, sugar, and vanilla extract. Beat until light and fluffy. Add flour and salt and beat again until the mixture is crumbly. Pour the milk and continue to mix until the dough comes together.
Transfer dough to a pastry bag. Use a large star tip and pipe swirls in a small circle onto the prepared baking sheets. There should be 12 in each pan.
Bake at 170°C / 325°F for about 15 minutes until light golden brown and let them cool before serving.
To see the original recipe that inspired this one, check out the recipe for Butter Swirl Shortbread Cookies found at Fifteen Spatulas.
