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Shortbread Ornament Cookies Recipe

Photo by: Taste of Home

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.

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40 Servings
Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling

Ingredients

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon rum extract
1/2 teaspoon almond extract
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons milk
Food coloring of your choice, optional
Colored edible glitter and nonpareils

Directions

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.
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.
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.
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.

Nutrition Facts: 1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 85 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Shortbread Ornament Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p80

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