Shortbread Christmas Cookies
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 (Optional)
- 1 tablespoon colored edible glitter, or as desired
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Instructions
- Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
- Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
- Place dough on 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 the oven to 325 degrees F (165 degrees C).
- Bake cookies in the preheated oven 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.
- To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
- Frost cooled cookies. Sprinkle with edible glitter before frosting sets.
Source
Original recipe: View Original