These buttery, nutty-tasting shortbread Christmas cookies are 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
Whisk together flour, white sugar, and salt in a large bowl; with a pastry cutter, cut in butter until the mixture resembles coarse crumbs.
Step 3
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 4
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 5
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 6
For frosting, whisk confectioners' sugar and milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
Step 7
Frost cooled cookies. Sprinkle with edible glitter before frosting sets.
Ingredients
2 tablespoons milk
¼ teaspoon salt
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon almond extract
2 cups confectioners' sugar
2 teaspoons milk
2 tablespoons cold water
½ teaspoon rum extract
1 ½ cups cold butter
1 drop food coloring, or to desired shade (Optional)
1 tablespoon colored edible glitter, or as desired
