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
Shortbread Ornament Cookies
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
- 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.
- 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.
- 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.
- 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.
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