Frosted Shortbread Cookies
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5.0
6 reviews
Excellent
Frosted Shortbread Cookies
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With a melt-in-your-mouth buttery shortbread base and a smooth layer of sweet icing, these frosted shortbread cookies are just as perfect.
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Ingredients
- 1¾ cups all purpose flour (at least 11% protein content)
- 1 pinch salt*
- ¼ cup cornstarch
- 1 cup butter (good quality)
- ½ cup powdered sugar
- ½ teaspoon vanilla
*If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently the year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
FOR THE GLAZE
- 1 cup powdered sugar
- 1-3 tablespoons cream or milk
- ½-1 teaspoon vanilla
EXTRAS
- 2-4 tablespoons Crushed candy canes
Instructions
- Sift the flour, salt and cornstarch into a medium bowl.
- In a large bowl cream the butter, sugar and vanilla then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Remove the dough from the fridge and roll on a lightly floured flat surface or between two pieces of parchment paper into a thickness of ¼ inch, cut the dough with desired medium cookie cutters and place on 1-2 parchment paper lined baking sheets, continue until all are cut out. While the oven is pre-heating refrigerate the cookies for about 15-20 minutes
- Pre heat oven to 325F (163C).
- Bake for approximately 12-15 minutes or until the edges start to turn a light golden. Let cool on the baking sheet then move to a wire rack. Frost the completely cooled cookies with a thin layer of frosting, then sprinkle with the broken candy canes. Let rest one hour to dry. Enjoy!
FOR THE GLAZE
- In a small bowl mix together the powdered sugar and vanilla add the cream a tablespoon at a time, combine until smooth. You don't want the glaze too thick nor too thin, it should be spreadable. I used a pastry brush to spread mine.
Notes
- You can store these frosted shortbread cookies in an airtight container at room temperature or in the refrigerator for about a week. Freeze baked but unfrosted cookies up to 3 months.
- Yes, once the dough is made you can either roll it into a log, wrap it in plastic wrap and store in a freezer safe bag for up to 3 months. When ready to bake, thaw slightly, slice and then bake.
- You can also cut out the cookie dough, flash freeze the cookies in a single layer and then store frozen in a freezer safe bag until ready to bake. Thaw and then bake as directed when ready.
Nutrition Information
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Calories
117kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
17mg
(6%)
Sodium
54mg
(2%)
Potassium
11mg
(0%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
203IU
(4%)
Calcium
4mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 54mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 203IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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