Elevate your shortbread game by piping the dough into S-shapes and Os. These melt-in-your-mouth Danish cookies are about to become a holiday staple (in case they aren’t already).
- Prep time 25 minutes
- Total time 1 hour
Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In stand mixer with whisk attachment, beat butter with icing sugar on medium-high speed, scraping down side of bowl occasionally, until very fluffy, about 5 minutes; beat in vanilla.
In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 2 additions to form soft dough.
Fill piping bag fitted with small star tip with half of the dough; cover remaining dough with plastic wrap. Pipe dough, 2 inches apart, into “s” shapes about 1 1/2 inches wide and 2 1/2 inches long onto prepared pan. Sprinkle with coarse sugar (if using).
Bake until light golden, about 15 minutes. Let cool on pan on rack for 3 minutes; transfer directly to rack to cool completely. Repeat with remaining dough. (Make-ahead: Store in airtight container for up to 5 days.)
Makes about 46 cookies (or about 64 wreaths).
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 26 mg
- Sugars 3 g
- Protein 0 g
- Calories 63
- Total fat 4 g
- Potassium 6 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Folate 8
- Vitamin A 3