Last minute Christmas baking alert: Gingerbread Shortbread Cookies

We are one week away from Christmas and I'm hoping that you can find a few minutes to whip up these delicious cookies. They are the PERFECT combination of gingerbread and buttery goodness! These could easily be eaten plain or frosted with Christmas sprinkles. I used cookie cutters for mine and with the leftovers, I formed a couple of balls and rolled them in sugar crystals--so however you decide to bake these cookies they will be good. No not good, friggin delish. I want to cry they came out so perfect. Ok, I think you get it--I liked these ;)

While baking is my guilty selfish pleasure, I do love an opportunity to let the kids help me. My kids absolutely loved using the cookie cutters to help me shape the cookies. I plan on freezing the baked cookies and having the kids decorate them with their cutie cousins on Christmas eve. Not too excited about sprinkles being thrown across the house on Christmas Eve but maybe that will be my New Year's resolution… Relax a little bit, let messes be messes; there are worse things in life. 

Gingerbread Shortbread Cookies

Recipe adapted from crosbys.com

Makes 1 dozen (depending on size)

Ingredients:

2 cups flour

1/2 cup powdered sugar

Pinch of salt 

1.5 tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

Pinch of allspice (optional)

8 oz (1 cup) cold, unsalted butter (European is best, like KerryGold), cut into cubes

1/4 cup molasses 

Method:

In a large bowl combine the flour, powdered sugar, salt and spices.

Add the cold butter cubes to the flour mixture. With your hands or a pastry blender, mix the flour and butter together until a crumbly, sandy mixture is formed. This takes a few minutes. 

Then add the molasses. You can blend with your hands or a fork. But I find that using your hands gets everything incorporated the best. My dough was a touch on the wet side so at this point I added about 2 tablespoons of flour. And then it was perfect.

Form the dough into a large ball and place it in saran wrap. Refrigerate the dough for about four hours. Roll the dough out to about 1/4 inch thickness or whatever you would like (I like 'em thick!). 

Bake at 325 for approximately 10 to 14 minutes. Don't overcook! 

Frost and decorate as desired. 

Merry Christmas y'all. Hope you have the most special time with your family and friends. XO.