These buttery shortbread Christmas cookies can be cut out into festive holiday shapes, and decorated with colored frosting and edible glitter.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
149 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
Step 3
Place dough on a floured work surface and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
Step 4
Bake cookies in the preheated oven just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
Step 5
Frost cooled cookies. Sprinkle with edible glitter before frosting sets.
Step 6
Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
Step 7
To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
Ingredients
2 tablespoons milk
3 cups all-purpose flour
2 cups confectioners' sugar
2 teaspoons milk
2 tablespoons cold water
1 tablespoon colored edible glitter, or as desired
