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).
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Buttercream Icing :
Method
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).
Nutritional facts Per cookie: about
- Sodium 26 mg
- Protein 1 g
- Calories 171.0
- Total fat 10 g
- Potassium 20 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 9.0
