Prepare the dough:
In a large mixing bowl, cream the butter and icing sugar until smooth and fluffy. Add vanilla essence and mix well. Gradually add in the flour and salt, stirring until a soft dough forms.

Chill the dough:
Shape the dough into a log or flatten into a disc, wrap in cling wrap, and refrigerate for at least 30 minutes to firm up.

Preheat the oven:
Preheat to 160°C (320°F) and line a baking tray with baking paper.

Shape and bake:
Roll out the dough on a floured surface to about 1 cm thick. Use a round cookie cutter to cut out circles and place them on the tray. Bake for 12–15 minutes or until the edges are lightly golden. Let cool completely.

Decorate:
Use a small dab of melted chocolate to attach red Smarties for Rudolph’s nose. Add mini chocolate chips or dots of melted chocolate for eyes. Break pretzels into antler shapes and gently press them into the tops of the cookies (you can also do this while the cookies are still slightly warm for better hold).

Serve or package:
Once set, serve your Rudolph Shortbread on a festive plate or wrap them up for cute edible gifts!

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