These buttery shortbread cookie ornaments from our home economists are almost too pretty to eat! You can use cookie cutters in shapes of your choice.
Servings: 40
Prep Time: 1-1/2 hours + chilling
Bake Time: 15 min/batch + cooling
Ingredients:
2 tablespoons cold water
1/2 teaspoon rum extract
1/2 teaspoon almond extract
Icing:
Food coloring of your choice, optional
Colored edible glitter and nonpareils
Directions:
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 bowl, whisk 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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