Frosted Shortbread Cookies Recipes

FROSTED SHORTBREAD

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares.

FROSTED SHORTBREAD HOLIDAY COOKIES

Steps:

• Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
• Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
• Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.

FROSTED SHORTBREAD COOKIES

Steps:

• Cream butter, suagar, vanilla. Add egg and beat well.
• Stir in sifted dry ingredients. Stir well and form into disk.
• Chill for at least 1 hour.
• Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
• Place on parchment paper lined baking sheet.
• Bake for 8 - 10 minutes at 375 degrees.
• Transfer on rack until cool.
• Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.

GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
• Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
• For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.

HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
• Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
• Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
• Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
• To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
• Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
• Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
• Enjoy!

SHORTBREAD SUGAR COOKIES WITH ICING

Steps:

• Line cookie sheets with parchment paper or generously spray with non stick spray.
• Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
• In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
• Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
• Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
• Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
• Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
• When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
• These are so good -- you should really double the recipe!

FROSTED CHOCOLATE SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. , Press into an ungreased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until center is set. Cool on a wire rack. , Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired.