ICED SHORTBREAD  COOKIES

HOLIDAY FAVORITE

Iced shortbread cookies are lightly sweetened, crispy and golden, and have the perfect surface area for icing and sprinkles. Or enjoy them plain with your morning cup of coffee!

– Unsalted Butter – Pure Vanilla Extract – Powdered Sugar – Flour – Milk – Food Coloring – Sprinkles Of Choice

In a large bowl or the bowl of a stand mixer, beat butter until fluffy on medium speed with the paddle attachment. Add the vanilla and reduce to low speed. 

Then, slowly add the powdered sugar and flour and continue beating on low until completely incorporated

Now add in  milk 1 tablespoon at a time until the dough forms into a ball. Transfer the sticky dough to a lightly floured surface and roll it out to about ¼” thick. Adding a little flour to the rolling pin will keep the dough from sticking.

Grab your cookie cutters and cut out as many cookies that can fit. Place the cookies on a parchment-lined baking sheet.

Place the cookie sheet in the freezer for 15 minutes to set. DO NOT SKIP this step as it ensures the cookies will hold their shape.

Preheat the oven to 350 degrees. Grab the chilled cookies and transfer them to the hot oven to bake for 12-15 minutes. The bottoms should be slightly brown.

Allow the cookies to cool completely before decorating.

Combine icing ingredients in a small bowl. Start with a few drops of food coloring and go from there, depending on how vibrant you want it. Add it to a piping bag and decorate as you please!

Allow them to set before taking a bite

ENJOY!

ENJOY!

VARIATIONS - Add a teaspoon of almond extract if desired. - Use chocolate icing or dip in melted chocolate chips if desired. - Use gel food coloring for a more concentrated vibrant result. - Substitute half and half cream for the milk, if preferred. - To make life a little easier, you can always use a store-bought cookie icing.

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