Friday, December 18, 2015

Iced Shortbread Cookies

I made these 
Iced Shortbread Cookies
for Christmas this year.
Sprinkled with sparkling sugar.
(Melt in your mouth cookies)

I used the basic shortbread recipe as follows: 


2 cups all-purpose Flour

1/4 tsp. salt. (If you used salted butter, omit the salt)

1 cup unsalted Butter at room temperature

1/2 cup Icing Sugar (powdered sugar)

1 teaspoon pure Vanilla Extract


With an electric beater or hand beater,
beat the butter until smooth, about 1 minute.

Add the icing sugar and beat until smooth, about 2 minutes.

Add in the vanilla.

In a bowl, whisk together the flour and salt.

Gently stir in the flour mixture into the butter mixture.

Flatten the dough into a disk shape, 

wrap in plastic wrap, and chill 

the dough for at least a half hour.

 Preheat oven to 350 deg. with the rack in the middle of the oven.

Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough,
approx. 1/4 inch thick.
If you like them thinner, roll out 1/8 inch thick.

Cut out the cookies with cookie cutters.

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes.

This will firm up the dough and prevent it from losing it shape while cooking.

Bake for about 10-15  minutes,

or until cookie edges are lightly browned.

Cool on a wire rack.

For the Royal Icing:
 I used the Wilton recipe found here.

I cut the recipe in half and had enough for all my cookies.

I sprinkled the cookies with White Sparkling Sugar-

 from Michaels Store.

Thanks for your visit xo🎅


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