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)
a dark photo

I used the basic shortbread recipe as follows: 

 2 cups all-purpose Flour
1/4 tsp. 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)

Beat in the vanilla extract.

In a bowl whisk the flour with the 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.

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.
 A new cookie cutter -A foot-from Stokes

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