Shortbread Christmas Cookies recipe
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Ingredients
- 3 cups all-purpose flour ¾ cup white sugar ¼ teaspoon salt 1 ½ cups cold butter ½ teaspoon rum extract ½ teaspoon almond extract 2 tablespoons cold water 2 cups confectioners' sugar 2 tablespoons milk 2 teaspoons milk 1 drop food coloring, or to desired shade 1 tablespoon colored edible glitter, or as desired
Nutrition Info
- 148.8 caloriescarbohydrate: 18.9 gcholesterol: 20.4 mgfat: 7.8 gfiber: 0.4 gprotein: 1.2 gsaturatedFat: 4.9 gservingSize: -sodium: 71.3 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Shortbread Christmas Cookies
Directions
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Whisk together flour, sugar, and salt in a large bowl, with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
Place the dough onto a floured work surface, and sprinkle with flour, roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.