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Shortbread Christmas Cookies
Shortbread Christmas Cookies
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Festive shortbread Christmas cookies, shaped and frosted with edible glitter.
Ingredients:
  • 3 cups all-purpose flour
  • 0.75 cup white sugar
  • 0.25 teaspoon salt
  • 1.5 cups cold butter
  • 0.5 teaspoon rum extract
  • 0.5 teaspoon almond extract
  • 2 tablespoons cold water
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons milk
  • 1 drop food coloring, or to desired shade
  • 1 tablespoon colored edible glitter, or as desired
Instructions:
  • Combine flour, white sugar, and salt in a large bowl, then use a pastry cutter to blend in butter until mixture is crumbly. Enjoy the process of creating a beautifully textured base for your dish!
  • Mix the rum extract, almond extract, and water in a small bowl. Gradually incorporate into the flour mixture until it forms a cohesive ball when pressed together.
  • On a floured work surface, elegantly roll out the dough into a sheet 1/4 inch thick. Use floured cookie cutters to create shapes, then space them 1 inch apart on ungreased baking sheets. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Bake cookies in a preheated oven until edges are lightly browned, about 15-18 minutes. Let them cool on the baking sheets for 2 minutes before transferring to wire racks to finish cooling. Decorate after cookies have completely cooled.
  • Prepare the frosting by whisking together confectioners' sugar, 2 tablespoons of milk, and 2 teaspoons of milk until it becomes smooth. Optionally, you can split the frosting into separate bowls and add food coloring to achieve your desired shades.
  • After cookies have cooled, elegantly frost them and generously sprinkle with dazzling edible glitter before the frosting solidifies.

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