Shortbread Ornament Cookies Recipe

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Shortbread Ornament Cookies Recipe
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  1. 3 cups all-purpose flour
  2. 3/4 cup sugar
  3. 1/4 teaspoon salt
  4. 1-1/2 cups cold butter, cubed
  5. 2 tablespoons cold water
  6. 1/2 teaspoon rum extract
  7. 1/2 teaspoon almond extract
  1. 2 cups confectioners' sugar
  2. 2 tablespoons plus 2 teaspoons 2% milk
  3. Food coloring of your choice, optional
  4. Colored edible glitter and nonparei
  1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
  3. Bake at 325° for 15-18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  4. For icing, in a large bowl, whisk the confectioners' sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired. Yield: about 3 dozen.
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