These Small-batch Shortbread Cookies are buttery, crumbly, and perfect when paired with a cup of hot tea or coffee.
In a medium bowl, combine softened butter, powdered sugar, and vanilla, and beat until well-combined and fluffy.
Add flour and beat until dough comes together. Scrape the bottom and sides of the bowl, making sure that no streaks of flour remain, and form the dough into a ball. Cover bowl and chill for 20 to 30 minutes.
Line a baking sheet with parchment paper or silicone baking mat. Set aside.
Lightly flour your work surface and rolling pin and roll out chilled dough to between 1/8 and 1/4-inch thick. Use a 1 1/2-inch cookie cutter or shot glass to cut out 18 to 20 small cookies, gathering and re-rolling dough as necessary. If at any time your dough becomes difficult to work with, place it back in the refrigerator for a couple minutes. Transfer cookies to prepared baking sheet and refrigerate dough for 15 minutes.
While your dough is chilling, preheat your oven to 350°F. Bake cookies for 9 to 12 minutes, until they begin to lightly brown around the edges.
Place white chocolate in a microwave-safe bowl and microwave on medium heat for 30 seconds. Stir. If necessary, microwave for an additional 15 seconds and stir, repeating until chocolate is smooth.
Transfer chocolate to a small disposable bag, snip one corner off and pipe the chocolate on to the cookies. Sprinkle with sprinkles if desired. Allow 30 to 40 minutes at room temperature for the chocolate to harden or place cookies in the refrigerator and it will set almost immediately. Enjoy!
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
Cookies will keep in an airtight container at room temperature for 3-4 days.