Shortbread Ornament Cookies
A fun and easy cutout cookie that goes great with icing.
Cookie
- 3 cups flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 cups cold butter, cubed
- 2 tbsp cold water
- 1/2 tsp rum extract or flavoring
- 1/2 tsp almond extract
Icing
- 2 cups powdered sugar
- 2 tbsp 2% milk (plus 2 tsp more)
- food coloring (optional)
- sprinkles (optional)
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 cookies one inch apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. Preheat oven to 325 degrees.
Bake in preheated oven for 15 to 18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
For icing, in a bowl, whisk together confectioners' sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired. Makes about 3 dozen cookies. Enjoy!