Introduction
Melt in your mouth quality is what shortbread cookies are known for. Turning these classic cookies into a beautifully decorated treat you can add a layer of icing and personalize them for any occasion.
Ingredients
For the
recipe for shortbread cookies with icing:
2 sticks unsalted butter, softened, 1 cup
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Icing:
1 1/2 cups powdered sugar
A small handful of milk (or adjust to your desired consistency)
1 vanilla or almond extract, 1/2 teaspoon
Food coloring (optional)
Edible decorations, or sprinkles (optional)
Instructions
Step 1: Shortbread Cookies Preparation
Preheat the oven:
Put an oven on at 325°F (160°C). Parchment paper or a silicone mat lined baking sheet.
Cream the butter and sugar:
Beat the butter and powdered sugar together on high in a large mixing bowl until smooth and creamy, 2-3 minutes. Mix in the vanilla extract.
Add flour and salt:
Mix just until the flour and salt are incorporated into the butter mixture, gradually and a little at a time. Shortbread : It will look kind of soft, and crumbly.
Shape the cookies:
Roll out the dough lightly flouring your work surface and rolling to about 1/4 inch thickness. Cut ‘em out using cookie cutters to then lay the cut outs on the prepared baking sheet. Re-roll the dough as needed.
Bake the cookies:
Bake for 12 to 15 minutes, until just the edges begin to go golden. Take the cookies out of the oven and place them on the baking sheet to cool for 5 minutes, then moved to a wire rack to cool completely.
Step 2: Make the Icing
Prepare the icing:
Whisk together powdered sugar, milk and vanilla or almond extract in a medium bowl. Gradually add milk until you get your desired consistency, yet the icing should be thick enough to spread. If it’s too thin, add some powdered sugar; if it’s too thick, make it a little thinner with a bit more milk.
Add color (optional):
If you are going to use multiple colors to the icing you’d better divide the icing into different bowls. Into each bowl add a few drops of food coloring and stir until completely mixed.
Step 3: Decorate the Cookies
Ice the cookies:
To spread or drizzle on each cookie, I literally just used a spoon, small spatula, or piping bag. Using a piping bag, or just spreading it, you can make intricate designs or keep it a little rustic.
Add decorations:
You want to add sprinkles or edible decorations while the icing is still wet.
Let the icing set:
Leave the cookies to sit for around 1 hour, or until the icing is completely dry and set.
Baking Tips
If the dough becomes too soft or sticky, chill it. Rolling and cutting the cookies become easier with this.
Don’t overbake:
They should be pale in colour with just a slight golden edge for a tender texture.
Variations and Customizations
Lemon Shortbread:
You can add a teaspoon of lemon zest to the dough and lemon extract instead of vanilla extract to make the dough a little citrusy.
Chocolate-Dipped Shortbread:
Bake cookies, then dip one side in melted chocolate, let chocolate set.
Holiday-Themed Cookies:
Besides a h
oliday, use seasonal colors for the icing, or tack on festive sprinkles to make these cookies perfect for all holidays.
Serving Suggestions
For an afternoon tea or coffee, these shortbread cookies are delicious. They’re also great gifts when packed into a nice decorative tin or cellophane bag.
Conclusion
This shortbread cookie recipe is a very easy one to make and gives you the freedom to play with various flavors to make it your own. Slightly buttery, with sweet icing, these cookies are as good looking as they taste! Nothing foams a shortbread cookie with icing like these, guaranteed!
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