SHORTBREAD COOKIE ICING RECIPES

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HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ...



How To Decorate Shortbread Holiday Cut-Out Cookies With ... image

Holiday Shortbread Cookies with Royal Icing

Provided by Betsy Carter

Yield 24 cookies

Number Of Ingredients 16

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups powdered sugar, sugar, sifted
2 tablespoons meringue powder
¼ teaspoon vanilla extract, or almond extract
4 tablespoons water
green gel food coloring
red gel food coloring
1 tablespoon brown gel food coloring
blue gel food coloring
yellow gel food coloring

Steps:

  • Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
  • In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
  • In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
  • Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
  • Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
  • Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
  • To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you’d like your icing.) Whisk until completely combined.
  • Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
  • Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
  • Enjoy!

Nutrition Facts : Calories 229 calories, CarbohydrateContent 37 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SugarContent 23 grams

GRANDMA'S SHORTBREAD COOKIES RECIPE - FOOD.COM



Grandma's Shortbread Cookies Recipe - Food.com image

This is a recipe for an amazingly dense and rich yet delicate cookie. You can't eat just one. When I make them, they're gone in a sitting and guests, family members and friends love and look forward to these. I can easily eat 10 in a row. The delicate nature is due to the cornstarch which most recipes I've come across do not include. They taste great with coffee and hot cocoa. This recipe comes from the back of an old box of Benson's Cornstarch. I kept the empty box for years in the hopes of making them one day. I always double the recipe to make about 50 small cookies.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 25 small cookies

Number Of Ingredients 4

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's sugar, in Canada it's 'icing')
1 cup all-purpose flour
3/4 cup unsalted butter, softened (= 1 1/2 sticks, no margarine or substitute)

Steps:

  • Sift together corn starch, icing sugar and flour.
  • With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
  • Shape into 1 inch (2.5 cm) balls.
  • Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
  • Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
  • Decorate with candied cherries, colored sprinkles or nuts if desired.
  • Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
  • Cool on wire rack.
  • Tips:.
  • Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
  • You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
  • If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
  • To make Crescents:.
  • Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
  • Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
  • Twist into crescent shapes.
  • When baked and cool, dip ends in melted chocolate.

Nutrition Facts : Calories 86.1, FatContent 5.6, SaturatedFatContent 3.5, CholesterolContent 14.6, SodiumContent 1.1, CarbohydrateContent 8.6, FiberContent 0.2, SugarContent 2.4, ProteinContent 0.6

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