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Shortbread Ornament Cookies Recipe

Shortbread Ornament Cookies Recipe photo by Taste of Home

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These buttery shortbread cookie ornaments are almost too pretty to eat! You can use cookie cutters in shapes of your choice. —Taste of Home Test Kitchen

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Shortbread Ornament Cookies Recipe

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

Yield: 40 Servings

90 15 105

Ingredients

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter, cubed
2 tablespoons cold water
1/2 teaspoon rum extract
1/2 teaspoon almond extract
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons 2% 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 large bowl, whisk the 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.

Nutritional 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.

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

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Reviews for Shortbread Ornament Cookies

Shortbread Ornament Cookies

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Reviewed on Dec. 17, 2012 by NicoleSmay

I just made these with my 3 sons and this was by far, the easiest dough to work with when making cutouts. This will be a new traditional Christmas recipe in our house!

Reviewed on Dec. 15, 2012 by Fruitloopgirl

I had to add more water, as it would not come together with only 2 tbsps.

Reviewed on Dec. 20, 2011 by LisaC00kie

I don't know how it tastes yet, they're still in the oven, but this dough is sticky yicky and hard to work with! I tried adding more flour while I rolled it out, and water, and refrigerated it for at least an hour. So far they look okay out of the oven, but the dough was extremely goopy and sticky.

Reviewed on Dec. 11, 2011 by dixiesweetie9867

I like this is is not to sweet. When you put the icing on it, it is a great cookie..

Reviewed on Dec. 10, 2011 by gk33061

Due to the richness of the dough, it is difficult to work with. Chilling the dough for a bit helps.

Reviewed on Dec. 08, 2011 by HeberGirl

I followed this recipe exactly as written but the dough would not come together. I added 1 Tbsp water (extra) & it took a total of 4 additional Tbsp of water before the dough would come together. I didn't want to add anymore water but it would not roll. I patted the dough flat enough to cut out shapes, & it tasted fine, but it was too much trouble to get the right consistancy. I think there is something wrong with the recipe.

Reviewed on Dec. 21, 2009 by ACE91806

These cookies were very delicious...I used these to put in gift baskets and everyone just loved the cookies, now I have to make these for Christmas Day as well...