Iced Shortbread Cut-Out Cookies
Nutritional Info
- Servings Per Recipe: 56
- Amount Per Serving
- Calories: 47.1
- Total Fat: 2.5 g
- Cholesterol: 6.7 mg
- Sodium: 0.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
View full nutritional breakdown of Iced Shortbread Cut-Out Cookies calories by ingredient
Submitted by: BANANAFISH711
Introduction
I used the portal cookie cutters from thinkgeek to make these. Smallest cookies (yield 56) made with star cookie cutter. I used the portal cookie cutters from thinkgeek to make these. Smallest cookies (yield 56) made with star cookie cutter.Number of Servings: 56
Ingredients
-
Cookies:
6 oz. (1 and a half sticks) unsalted butter, softened
½ cup sugar
1 teaspoon pure vanilla extract
¼ tsp. almond extract
1 3/4 cups flour
1/4 teaspoon kosher salt
Cookie Icing:
1 cup powdered sugar
1 tbsp. milk
1 tbsp. light corn syrup
¼ tsp. almond extract
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are just combined. Add the extracts. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut out shapes. Place them on an ungreased sheet pan and chill for 10 minutes. Bake for 20 minutes (for large cubes) or 10-12 minutes (for small pieces) until the edges begin to brown. Allow to cool to room temperature before icing.
Icing:
In a small bowl, blend together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are just combined. Add the extracts. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut out shapes. Place them on an ungreased sheet pan and chill for 10 minutes. Bake for 20 minutes (for large cubes) or 10-12 minutes (for small pieces) until the edges begin to brown. Allow to cool to room temperature before icing.
Icing:
In a small bowl, blend together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
