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
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
Reviews
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!
I had to add more water, as it would not come together with only 2 tbsps.
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.
I like this is is not to sweet. When you put the icing on it, it is a great cookie..
Due to the richness of the dough, it is difficult to work with. Chilling the dough for a bit helps.
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.
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...