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Shortbread Ornament Cookies

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

40 ServingsPrep: 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, 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.

2 of 2

Shortbread Ornament Cookies (continued)

Directions (continued)

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.