📖 Instructions

1. Gather your ingredients: Make sure your unsalted butter is softened to room temperature. This is super important for a smooth dough! If it's too cold, it won't cream properly, and if it's melted, your shortbread will be oily.
2. Cream the butter and sugar: In a large mixing bowl, using an electric mixer (or a strong arm and a whisk!), beat the softened butter until it's light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and salt, continuing to beat until the mixture is well combined and creamy. Scrape down the sides of the bowl often.
3. Add the flour: Gradually add the all-purpose flour to the butter mixture, about half a cup at a time, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten, which can make your shortbread tough instead of tender and crumbly. The dough might look a bit crumbly at first, but it will come together.
4. Form the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it forms a cohesive ball. You don't need to work it much, just enough to bring it together. If it feels too sticky, add a tiny bit more flour, but be sparing!
5. Chill the dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period helps prevent the cookies from spreading too much during baking and makes the dough easier to handle.
6. Preheat oven and prep baking sheets: While the dough chills, preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
7. Roll and cut cookies: Remove the chilled dough from the fridge. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters (round, stars, or festive shapes work best for 'ornaments') to cut out shapes. Carefully transfer the cut-out cookies to your prepared baking sheets, leaving about 1 inch between them.
8. Bake the cookies: Bake for 12-15 minutes, or until the edges are just barely golden. You want them to be mostly pale, as shortbread is known for its light color. Baking too long will make them dry. If you have hot spots in your oven, rotate the baking sheets halfway through.
9. Cool completely: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicate when warm! Don't try to decorate them until they are absolutely cold.
10. Prepare the 'French tip' coating: For white chocolate: Melt the white chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. For royal icing: Whisk together powdered sugar, meringue powder, and enough water (start with 2 tablespoons and add more drop by drop) to achieve a thick but dippable consistency. It should be like thick glue, not watery.
11. Decorate the cookies: Once completely cool, take each cookie and dip one edge (like a French tip manicure!) into the melted white chocolate or royal icing. Or, if you're feeling fancy, use a small piping bag (or a Ziploc bag with a tiny corner snipped off) to pipe a clean line along one edge. Immediately sprinkle with edible glitter or festive sprinkles for that 'ornament' sparkle.
12. Let setting: Place the decorated cookies back on the wire rack or on parchment paper for the coating to set. If using white chocolate, this will take about 15-20 minutes, or you can pop them in the fridge for 5-10 minutes to speed it up. Royal icing will take longer, usually 1-2 hours, to fully harden.