Shortbread Ornament Cookies

Total Time Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling
Yield about 3 dozen
Test Kitchen Approved
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
  • 1 to 3 tablespoons milk
  • Food coloring of your choice, optional
  • Colored sanding sugar and nonpareils

Directions

  1. 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.
  2. 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.
  3. Meanwhile, preheat oven to 325°. Bake cookies until edges are lightly browned, 15-18 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
  4. For icing, in a large bowl, whisk the confectioners' sugar and enough milk to reach desired consistency. Divide into small bowls; tint with food coloring if desired. Pipe or gently spread over cookies. Decorate as desired with colored sugar and nonpareils.

Nutrition Facts

1 each: 133 calories, 7g fat (4g saturated fat), 19mg cholesterol, 85mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.

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
Recipe Creator

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