Shortbread Christmas Cookies

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

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
• 0.25 teaspoon salt
• 0.5 teaspoon almond extract
• 0.75 cup white sugar
• 0.5 teaspoon rum extract
• 1.5 cups cold butter
• 1 drop food coloring, or to desired shade

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.