Shortbread with Buttercream Icing
9 people added this to their Recipe Box
This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 171171 cal |
| pro | 1 g1g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 20 g20g carb |
| fibre | 00 fibre |
| chol | 26 mg26mg chol |
| sodium | 26 mg26mg sodium |
| potassium | 20 mg20mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 99 vit A |
| folate | 1010 folate |
- Preparation time: 15 minutes Freeze: 15 minutes
- Total time : 35 minutes
For holiday baking, it's handy to have a versatile shortbread recipe like this one. Omit the icing and alter the size and shape, and you'll have an entirely different recipe (see Shortbread Buttons).
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/3 cup superfine sugar 1/3 cup superfine sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/4 tsp salt 1/4 tsp salt
- Buttercream Icing:
- 1/4 cup unsalted butter , softened1/4 cup unsalted butter, softened
- 1-1/4 cups icing sugar 1-1/4 cups icing sugar
- 2 tsp whipping cream 2 tsp whipping cream or milk
- 1/2 tsp vanilla 1/2 tsp vanilla
- 3 tbsp coarse red sugar 3 tbsp coarse red sugar or coarse white sugar
- Red candy sprinkles , (nonpareils), optionalRed candy sprinkles, (nonpareils), optional
Preparation
In large bowl, beat butter with sugar until fluffy; beat in vanilla. Stir in flour, cornstarch and salt to make smooth dough; knead 5 times.
Between waxed paper, roll out to 1/3-inch (8 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet; freeze until firm, about 15 minutes.
Bake in 300°F (150°C) oven until pale golden, about 35 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Buttercream Icing: In bowl, beat butter with icing sugar until fluffy; beat in cream and vanilla until smooth. Spread over cookies; sprinkle with coarse sugar, and candy sprinkles (if using).
Between waxed paper, roll out to 1/3-inch (8 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet; freeze until firm, about 15 minutes.
Bake in 300°F (150°C) oven until pale golden, about 35 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Buttercream Icing: In bowl, beat butter with icing sugar until fluffy; beat in cream and vanilla until smooth. Spread over cookies; sprinkle with coarse sugar, and candy sprinkles (if using).
Source : Canadian Living Holiday Cookbook: Fall 2010
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