Ingredients
-
-
2
-
1 1/2
-
2
-
4
-
2
-
-
2
-
1/4
-
1
-
-
-
-
-
Directions
Shortbread Sugar Cookies With Icing,I love shortbread and I like sugar cookies but a cookie that is both…that’s heaven! This is the kind of icing that “dries” and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week…but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.,I did the recipe exactly as written. It was the first time I made this type of cookie. I was hoping to find a recipe that was close to the frosted cookies from Panera or Starbucks. These were PERFECT. They are a crumbly shortbread cookie exactly like I hoped. I did break 2, but I wasn’t being super carful either. I wasn’t upset I had to taste test them as I went along. I am still hunting for the perfect icing. This was good, but I switched to a chocolate ganache for the second half and those went over better. I added this to my recipe book and passed it on to everyone who tried them. You know it’s a good cookie when everyone wants the recipe!,Very good cookies but sandy and hard to roll. They broke when I was taking off of cooling rack,,, my cookies was big stars didn’t hold shape very well.
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Steps
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1
Done
|
Line Cookie Sheets With Parchment Paper or Generously Spray With Non Stick Spray. |
|
2
Done
|
Using a Hand Mixer or Stand Mixer, Mix Butter and Sugar Until Fluffy. Add Vanilla and Beat Until Combined. |
|
3
Done
|
in a Separate Bowl, Combine Flour and Baking Powder. Add Slowly to Butter Mixture on Low Speed. Do not Overbeat! Only Mix Until Flour Is Incorporated. |
|
4
Done
|
Form Dough Into Big Ball and Place in Plastic Wrap. Refrigerate For 30 Minutes. |
|
5
Done
|
Preheat Your Oven to 350 Degrees. Roll Out Chilled Dough to 1/4 Inch Thickness. Cut With Cookie Cutter or You Can Use a Pizza Cutter and Make Squares or Rectangles. Another Option Is to Roll Into a Log and Cut 1/4 Inch Thick Slices. |
|
6
Done
|
Using a Spatula, Transfer to Cookie Sheets Leaving About 1/2 Inch Between Cookies. |
|
7
Done
|
Bake 10-12 Minutes or Until Lightly Browned Around the Edges. Cool 10 Minutes on Cookie Sheet and Then Transfer to Cooling Rack. |
|
8
Done
|
When Cookies Are Cool, Whisk Together the Icing Ingredients and Either Dip the Cookies or Spread on Cookies. You Can Smooth the Icing With the Back of a Spoon. |
|
9
Done
|
These Are So Good -- You Should Really Double the Recipe! |
