Cut-Out Shortbread Cookies Recipe
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Shortbread Cookie Dough |
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Ingredients: |
Ingredients: ½ cup (65g) confectioners sugar
1 cup (227g) salted butter, at cool room temperature
2 cups (240g) Unbleached All-Purpose Flour
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Directions: |
Directions:Cream butter and sugar until light and fluffy (4 minutes).
Slowly mix in flour until it comes together into a soft dough.
Roll dough ¼" thick between 2 pieces of parchment paper.
Place rolled dough (with parchment paper) on a cake board or cookie sheet. Stack in the refrigerator for 30 minutes.
Preheat oven to 325° degrees.
One section at a time, peel parchment paper from the chilled dough. Use cookie cutters to cut desired shapes. Remove excess dough and carefully transfer the cut-out to a parchment paper-lined cookie sheet.
Keep cookie sizes the same per cookie sheet for even baking.
Gather cookie dough scraps into a ball. Re-chill dough as needed. Re-roll and cut out shapes until all dough has been used.
Bake the cookies, one pan at a time, for 18 - 23 minutes depending on cookie size, or until the cookies are dry to the touch and the bottoms just begin to turn golden.
When completely cool, frost with Glazed Icing.
Any leftover dough can be wrapped in plastic wrap, sealed in a Ziploc bag, and frozen for up to 2 months. To use, allow the dough to defrost overnight in the refrigerator and you are good to go!
or...
Press dough into an ungreased 9-in. square baking pan. Cut squares inside pan. Prick each square with a fork.
Bake until light brown, 30-35 minutes. After 10 minutes of cooling, separate squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
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Glazed Icing |
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Ingredients: |
Ingredients: Full Recipe:
6 cups powdered sugar, sifted
½ cup warm water, room temperature
2 Tbsp light corn syrup
2 tsp Watkins Clear Vanilla extract
AmeriColor Gel food coloring
Half Recipe:
3 cups powdered sugar, sifted
¼ cup warm water, room temperature
1 Tbsp light corn syrup
1 tsp Watkins Clear Vanilla extract
AmeriColor Gel food coloring
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Directions: |
Directions:In a bowl, add ingredients in order given; mix after each addition.
Add 5 drops of white food coloring to the full recipe, 2-3 drops to a half recipe. Mix.
Let it sit for 15 minutes COVERED. It will crust over if left uncovered.
The consistency should be somewhat thick but thin enough to disappear after 10 seconds when folded over on itself.
If it's too thick, add a tablespoon of water at a time between stirs.
If it's too thin, add extra powdered sugar a couple of tablespoons at a time between stirs.
Split icing into separate cups with lids.
Add 1 drop of the desired color in cups and stir.
Adjust color as needed.
Pour into Wilton's squeeze bottles or piping bags.
Ready for decorating. |
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