Frosted Shortbread Holiday Cookies Food

FROSTED SHORTBREAD

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares.

SHORTBREAD CHRISTMAS COOKIES

Steps:

• Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
• Place the dough onto 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.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake the cookies 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.
• For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

FROSTED SHORTBREAD COOKIES

Steps:

• Cream butter, suagar, vanilla. Add egg and beat well.
• Stir in sifted dry ingredients. Stir well and form into disk.
• Chill for at least 1 hour.
• Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
• Place on parchment paper lined baking sheet.
• Bake for 8 - 10 minutes at 375 degrees.
• Transfer on rack until cool.
• Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.

FROSTED HOLIDAY CUT-OUTS

Steps:

• Cookies:
• COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
• COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
• DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
• HEAT oven to 375 degrees F.
• SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
• BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• Frosting:
• COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.

SHORTBREAD SUGAR COOKIES WITH ICING

Steps:

• Line cookie sheets with parchment paper or generously spray with non stick spray.
• Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
• 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.
• Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
• 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.
• Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
• Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
• 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.
• These are so good -- you should really double the recipe!

ITALIAN CHRISTMAS FROSTED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Beat in ricotta and vanilla.
• Combine flour, salt and baking soda; gradually add to creamed mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
• Remove to wire racks to cool.
• In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.