Get your shortbread fix with these festive cookies that are topped with butter icing and red nonpareil sprinkles.
- Prep time 45 minutes
- Total time 1 hour & 15 minutes
Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
In large bowl, using hand mixer on medium speed, beat butter with sugar until fluffy; beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt. Stir into butter mixture to make smooth dough; knead 5 times.
Between waxed or parchment paper, roll out to 1/3-inch thickness. Using floured 2-inch round cookie cutter, cut out rounds. Arrange, 1 inch apart, on prepared pans; freeze until firm, about 15 minutes.
Bake, 1 sheet at a time, until light golden, about 35 minutes. Let cool on pan on rack for 10 minutes; transfer directly to rack to cool completely.
Butter Icing: In bowl, beat butter with icing sugar until fluffy; beat in cream, milk and vanilla until smooth. Spread over cookies; sprinkle with coarse sugar and sprinkles (if using).
Test Kitchen Tip: Shortbread dough can be shaped in a variety of ways. Instead of rolling it out and cutting into shapes, you can roll dough into 1-inch balls, flatten with a flour-dipped fork or bottom of glass and bake as directed. Or press dough into parchment paper–lined 9-inch square cake pan. Score into twenty-four 3-inch long bars; refrigerate until firm. Bake in 325°F oven until golden and firm, about 45 minutes. Let cool in pan for 5 minutes; cut along score lines into fingers. Transfer to rack to cool completely. Decorate with icing and sprinkles, if desired.
Makes about 24 cookies.
Nutritional facts PER COOKIE: about
- Sodium 26 mg
- Protein 1 g
- Calories 171
- Total fat 10 g
- Potassium 20 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
- Iron 4
- Folate 10
- Calcium 1
- Vitamin A 9