Shortbread with Buttercream Icing
This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 171 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 20 g |
| fibre | 0 |
| chol | 26 mg |
| sodium | 26 mg |
| potassium | 20 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 9 |
| folate | 10 |
- Preparation time: 15 minutes Freeze: 15 minutes
- Total time : 35 minutes
- Portion size: 24 cookies
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 1cupunsalted butter, softened
- 1/3 cup 1/3cupsuperfine sugar
- 1/2 tsp 1/2tspvanilla
- 2 cups 2cupsall-purpose flour
- 1/4 cup 1/4cupcornstarch
- 1/4 tsp 1/4tspsalt Buttercream Icing:
- 1/4 cup 1/4cupunsalted butter, softened
- 1-1/4 cups 1-1/4cupsicing sugar
- 2 tsp 2tspwhipping cream or milk
- 1/2 tsp 1/2tspvanilla
- 3 tbsp 3tbspcoarse red sugar or coarse white sugar
- Red 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).
Source : Canadian Living Holiday Cookbook: Fall 2010
