Cookies for Santa: Chocolate Chunk Shortbread with Sprinkles

Santa loves cookies:  it is a proven fact!  I don't think that Santa has a favorite, but if he does, you can bet it is full of butter and sugary goodness, just like these delightful Chocolate Chunk Shortbread with Sprinkles.  Included in the recipe is a couple of great how-to tips for making shortbread!

According to history.com, the tradition of leaving cookies out for Santa took off in the 1930s.  It seems that parents wanted their children to know the value of thinking of others, especially during the Depression.  It seems that there is an older, Norse myth about leaving goodies for the eight-legged horse Sleipner, in hopes that he would leave gifts on his return trip home.

Whatever your tradition, here are a few cookies that Santa might enjoy for a change of pace from the traditional chocolate chip cookie and Oreos.  Let me know what your favorite one is!

 

Here are more cookies that Santa loves!  Check each one of them out!

• Culinary Adventures with Camilla: Aztec Blueberry Linzer Cookies
• Food Lust People Love: Brown Butter Shortbread 
• Our Good Life: Chocolate Chunk Shortbread with Sprinkles
• Sneha's Recipe : Eggless Nankhatai 
• Karen's Kitchen Stories: Hazelnut Shortbread Cookies with Nutella Filling 
• Cooking With Carlee: Krumkake 
• A Day in the Life on the Farm: Macaroon Kiss Christmas Cookies 
• Making Miracles: Oatmeal Chocolate Chip Butterscotch Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Salted Honey Pecan Thumbprint Cookies 
• Palatable Pastime:Toffee Coffee Bar

Here is the recipe for the cookies:

Yield: 24

Author: Terri Steffes

Print

Chocolate Chunk Shortbread with Sprinkles

A buttery cookies with simple ingredients

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• 1 cup unsalted Kerrygold butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 3 T sprinkles
• 24 chocolate chunk pieces

Instructions

1. Preheat oven to 350°.
2. Cream butter and sugar until light and fluffy. Gradually beat in flour. 
3. Take one tablespoon of dough, roll into a ball, roll into sprinkles.
4. Bake until light brown, 10-12 minutes. 
5. Remove from oven and insert chocolate chunk into the center of the cookie. 
6.  Cool completely on a wire rack. 

Notes:

I recommend sifting the flour before adding to the creamed butter mixture.

If your cookies are too soft, place in the refrig for about 10 minutes to firm them up for handling.

Calories

166.89

Fat (grams)

10.26

Sat. Fat (grams)

6.20

Carbs (grams)

17.29

Fiber (grams)

0.52

Net carbs

16.77

Sugar (grams)

8.54

Protein (grams)

1.69

Sodium (milligrams)

66.63

Cholesterol (grams)

21.95

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #OurGoodLifeRecipes

Created using The Recipes Generator