Easy Colorful Shortbread Cookies

In a large bowl, beat butter and confectioners’ sugar with mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Beat in vanilla. Gradually add flour, beating until combined.

Turn out dough onto a lightly floured surface, and divide dough in half. Shape each portion into a 2¼-inch-diameter log. Wrap in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350°F. Line baking sheet with parchment paper.

Place sanding sugars in separate shallow plates; roll logs in sugar to fully coat. Cut logs into ½-inch-thick slices, and place on prepared pans.

Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.