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Shortbread Ornament Cookies

 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.
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.