Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened but cool to the touch
- 1 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup Dutch processed or unsweetened cocoa powder, if chocolate is desired.
- 2 cups all-purpose flour
Steps
1
In the bowl of a stand mixer equipped with the paddle attachment, cream the butter and powdered sugar together on medium speed until fluffy and well combined, about 3-4 minutes.
2
On low speed, cream in the vanilla extract followed by salt and cocoa powder, if using. Mix the ingredients together until well combined. Scrape down the sides and around the bottom of the bowl as needed.
3
On the lowest speed setting, mix in the flour until just combined.
4
If wanting to use cookie cutters, transfer dough onto a piece of parchment paper. Cover the dough with a piece of plastic wrap or another sheet of parchment paper. Roll out the dough into a disk about 1/4 inch thick. Shape isn’t important though. Gather and reroll the dough as needed with shapes being cut.
If wanting to slice and bake the dough, gather the dough into a log and wrap in plastic wrap. When you do slice (after chilling the log) you will want to get 1/2 inch thick slices.
5
Allow dough to chill in the fridge until solid enough to slice into cookies. This will take about 1-2 hours. In the last 30 minutes of chilling, preheat oven to 350 F. Prepare cookie sheets by lining with parchment paper or silicon mats.
6
Using the desired cutter, cut the dough and place on lines baking sheets about 2 inches apart. You can dust with sanding sugar if you would like or you can decorate with chocolate or royal icing after baking.
7
Bake the cookies for 12-14 minutes or until the edges of the cookies are set and the centers look slightly puffed up. Cool the cookies on the hot baking sheet for 10 minutes before transferring them to a cooling rack to fully set.
Royal Icing
Ingredients
- 1 1/2 tbsp meringue powder
- 3 tbsp warm water, not hot
- 1/2 light corn syrup
- 2 cups powdered sugar
- 1 tsp vanilla or other flavored extract
Steps
1
In a deep bowl, add meringue powder and warm water. Beat together until you have a white and frothy mixture.
2
Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
3
Continue mixing until the icing becomes thick and peaks start forming. Normally about 5 minutes of high-speed mixing.
4
If you are needing thinner icing, add only 1/4 tsp of water at a time and mix fully until desired consistency is reached.
5
You can now color the icing with gel colors.
6
Mix with a spoon until the color is fully blended into the icing.
7
Use icing immediately or allow to sit at room temperature fully sealed until needed.
8
Allow to set up for about 8-12 hours or until hardened.
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